Keto Chicken Pot Pie – Low Carb

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5 from 120 votes

Keto Chicken Pot Pie – Low Carb

1 hour
Calories 300kcal


  • 1 tablespoon butter
  • 1 1/2 pounds chicken breasts (organic, cut into ½ inch cubes)
  • 4 ounces yellow onion (organic, cut into ½ inch cubes)
  • 1/4 cup carrots (organic, cut into ½ inch cubes)
  • 1 clove garlic (organic, cut into ½ inch cubes)
  • 1/2 teaspoon dried thyme
  • 1 tablespoon white wine vinegar
  • 1 cup chicken broth (organic, cut into ½ inch cubes)
  • 1/4 cup peas (organic, cut into ½ inch cubes)
  • 1/2 cup heavy cream
  • 1/2 teaspoon sea salt (organic, cut into ½ inch cubes)
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup almond flour (organic, cut into ½ inch cubes)
  • 1 tablespoon ground flaxseed
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 2 tablespoons butter (organic, cut into ½ inch cubes)
  • 2 tablespoons sour cream
  • 1 egg whites


  • Preheat oven to 400º Fahrenheit.
  • Grease a 9” round baking pan.
  • For the chicken filling: Heat a large skillet over medium high heat.
  • Melt butter in the skillet.
  • When butter has melted and is no longer foaming, add the diced chicken to the pan.
  • Cook chicken, stirring occasionally, until chicken begins to brown on all sides, but is not yet cooked throughout.
  • Add onion and carrots to the skillet.
  • Sprinkle mixture lightly with salt and pepper.
  • Turn heat to medium low.
  • Cook, stirring occasionally until the onions begin to brown at the edges, but are not yet tender.
  • Stir in garlic and dried thyme.
  • Cook one minute, stirring constantly.
  • Stir in vinegar, scraping up browned bits.
  • When vinegar has almost completely evaporated, stir in broth.
  • Turn heat to medium high Simmer broth, stirring occasionally until it thickens, about 15-20 minutes.
  • The broth is thick enough when you can “draw” a line on the bottom of the pan with a spoon, and the line does not immediately fill in.
  • While the filling simmers, prepare the biscuit topping.
  • Once the broth has thickened, add heavy cream and peas.
  • Bring mixture to a simmer.
  • Turn heat to low.
  • Simmer until mixture is thick and gravy-like.
  • Taste before adding salt and pepper.
  • Season to taste with salt and pepper, if necessary.
  • For the topping: In a medium mixing bowl, whisk together the almond flour, ground flax seeds, xanthan gum, baking powder, and salt.
  • Cut the butter into the dry ingredients using a pastry blender.
  • Mixture should appear mealy.
  • In a small bowl, whisk the sour cream and the egg white together.
  • Stir this mixture into the dry ingredients.
  • Gather mixture into a ball and place on a piece of parchment paper or a counter dusted with almond flour.
  • Using clean hands or a rolling pin dusted with almond flour, press or roll dough into a circle about 8 inches in diameter.
  • To assemble: Pour chicken filling into the prepared baking dish.
  • Gently place biscuit dough over the chicken filling.
  • Bake in preheated oven for 10-12 minutes, or until biscuit topping has browned.


Calories: 300kcal

Originally posted 2019-02-20 18:15:40.

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