Keto chicken pot pie with biscuits is everything you need it to be. Simple but so delicious. Savory and comforting. Completely gluten free and low carb. Need it dairy free? It can easily be that, too. Tender chicken and vegetables smothered in a creamy sauce topped with buttery almond flour biscuits. It all bakes into one-skillet meal perfection.

Chicken pot pie might just go down as the ultimate comfort food. That creamy chicken and veg filling tucked into a perfect, flaky crust? It's really quite tough to beat.
The truth is, I prefer this low carb chicken pot pie recipe with biscuits to traditional chicken pot pie. There, I said it. 😉
If you're a fan of chicken pot pie, you might even agree with me on this one! Hear me out...
Not only is this keto chicken pot pie casserole a healthier, lighter option, but you can completely skip over the pie crust (more importantly, the pie crust prep) and not even miss it!
why this recipe works
This recipe will give you all of the flavors of traditional chicken pot pie in a much easier and healthier way.
There's no need to roll out pie dough, no need to even use fathead dough. This keto chicken pot pie recipe is low carb and gluten free but you can also make it entirely dairy free without compromising the flavor of that rich, creamy filling.
And it's the perfect dish for when you're craving something cozy and hearty that still tastes like the real thing!
I use my keto biscuits recipe for the biscuit topping. It requires less than 10 ingredients and you can quickly mix up the biscuit dough while the delicious pot pie filling cooks on the stovetop.
Keto chicken pot pie with biscuits is:
- delicious comfort food with great flavor
- the perfect recipe for leftover chicken
- a hearty meal you can enjoy any night of the week
- low carb, gluten and grain free with the option to make it entirely dairy free.
the ingredients
To make this keto chicken pot pie casserole with biscuit topping, you will need:
- Ghee or butter. To cook the vegetables. You'll also need melted ghee or butter (or use coconut oil for a dairy-free version) in the biscuit topping.
- Thyme and garlic. These will add a wonderful, savory flavor to the filling. I use fresh thyme but dried thyme is also a great option.
- Celery, carrots and onion. The classic mirepoix combination that every good chicken pot pie calls for!
- Dry white wine and chicken broth. The wine is optional. For a cleaner version, simply substitute it for a bit more of the chicken broth. For an even more flavorful pot pie filling, you can use homemade chicken bone broth.
- Seasonings. Salt, pepper, smoked paprika and turmeric add a wonderful, savory flavor to the filling. Trust me on the turmeric- it's just enough to enhance the chicken flavor without tasting like curry.
- Xanthan gum. This ingredient is a gluten-free thickening agent that will thicken the sauce. You can also use arrowroot powder if that's your preference.
- Heavy whipping cream or coconut cream. For creaminess in the pot pie filling. You will also need it for the biscuit topping.
- Cooked chicken. Any kind will do! You can use already-cooked chicken breast or chicken thighs. Or pull the meat off a whole roasted chicken or rotisserie chicken.
- Baking powder and baking soda. They'll give the biscuits a fluffy rise.
- Eggs. For the biscuit topping! Make sure they are at room temperature.
- Almond flour. The base of our almond flour biscuits. Use blanched, fine almond flour (not almond meal).
- Lemon juice. Also for the biscuits. It reacts with the baking powder and it also will give your biscuit topping a tangy flavor that resembles buttermilk.
the recipe
This keto chicken pot pie recipe is the perfect way to enjoy a classic comfort food meal without having to spend the time to prepare a keto pie crust (or fuss over shaping it in a pie plate!).
Instead, you'll need one large cast-iron skillet (I use this 15" pan) or a similar, oven safe skillet.
Here's a quick look at the process but be sure to view the printable recipe card at the bottom of the page.
Heat a large skillet over medium-high heat. Cook thyme and vegetables in the butter for about 7 minutes, stirring occasionally. Add in the wine and garlic and cook another 5-7 minutes or until they've softened.
In a large bowl, mix the dry ingredients for the biscuits. Melt butter and add that in the mixture, then the eggs, coconut cream/heavy cream and lemon juice. Mix well and set aside.
To the skillet, add the salt, pepper, turmeric, paprika and chicken broth. Bring to a boil then reduce the heat and simmer for 5-10 minutes. Whisk in the cream and xanthan gum and let it cook on low heat another 5 minutes to thicken. Fold in the chicken.
Use a large ice cream scoop to spoon the biscuit batter on top of the filling mixture. Brush the tops of the biscuits with cream for a glossy finish (optional). Bake in a preheated oven for 15-20 minutes or until the biscuits are golden brown.
recipe tips for the best results
- If you want to include green beans, add about ¾ cup and reduce the amount of carrots to ½ cup. Make sure they're cut small.
- It's important to give the vegetables enough cooking time to become tender. This happens when they simmer in the wine/broth mixture (not after adding the cream). I recommend pulling out a few veggies to check tenderness and increasing cook time, if needed.
- For a dairy-free keto chicken pot pie casserole: Use coconut cream instead of heavy cream. You can cook the veggies in ghee, olive oil or avocado oil. For the biscuits, I recommend using melted ghee or coconut oil (make sure your eggs are at room temperature).
- If you don't have a cast iron skillet, simply cook everything in a large pan and transfer the pot pie filling into a large casserole dish. Spoon the biscuit mixture on top.
- Xanthan gum will thicken the chicken pot pie filling nicely. I recommend starting with ¼ teaspoon and adding another ¼ teaspoon if needed.
- The biscuit topping can also be made with sour cream instead of whipping cream/coconut cream.
- Store leftover keto chicken pot pie casserole in an airtight container in the refrigerator for up to five days (leftovers might just be the best part!).
This keto pot pie recipe is so hearty, savory and flavorful. Skillet pot pie with biscuits is the best kind of comfort food this time of year and it's an easy keto dinner that the entire family will love!
If you give it a try and love this low-carb chicken pot pie recipe, let me know with a comment below or a five-star rating. 🙂 Enjoy!
you might also love...
Keto Shepherd's Pie is another one of those classic cozy, comfort meals that's simple to transform into a low-carb version. Instead of mashed potatoes, a creamy roasted cauliflower mash is the topping on the beefy, savory filling.
Keto Tuscan Soup with Beef and Vegetables is an easy, one-pot soup recipe that comes together with the most basic ingredients and in only 30 minutes!
Mississippi Pot Roast is soooo tender and delicious, with bold spicy flavor! This is a low-carb version of the famed Mississippi pot roast recipe, made with real foods and clean ingredients.
Keto Chicken Pot Pie with Biscuits
A creamy chicken and vegetable filling is topped with buttery almond flour biscuits for this simple and easy skillet pot pie! It's low carb, gluten free and entirely dairy optional.
Ingredients
Chicken Pot Pie Filling
- 3 tablespoons ghee or butter
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1-½ cups chopped celery (about 3-4 stalks)
- 1-½ cups chopped carrots (about 2-3 large carrots)
- 1 medium onion, chopped
- ¼ cup dry white wine (or sub chicken broth)
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- ¼ teaspoon ground turmeric
- ½ teaspoon smoked paprika
- 2 teaspoons minced garlic
- 1-½ cups chicken broth
- ½ teaspoon xanthan gum (see notes for subs)
- ⅔ cup heavy cream (or coconut cream if dairy-free)
- 2-½ to 3 cups cooked, chopped chicken
biscuit topping
- 2-½ cups fine almond flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ¼ cup butter, ghee or coconut oil, melted and cooled slightly
- ⅓ cup full-fat canned coconut milk or heavy cream (plus more for brushing tops of biscuits)
- 2 teaspoons fresh lemon juice or apple cider vinegar
Instructions
- Preheat the oven to 425°F.
- Heat a large, cast iron skillet over medium-high heat. Add the butter. Add the thyme, celery, carrots and onion to the skillet and cook for 5-7 minutes, stirring occasionally.
- Pour in the white wine and add the garlic. Cook another 5-7 minutes or until the vegetables have softened a little bit and most of the wine has cooked out.
- While the vegetables cook, make the biscuit batter. In a large bowl, whisk together the almond flour, baking powder, baking soda and salt. Add the eggs, melted butter (or ghee or coconut oil), cream and lemon juice. Whisk the mixture well to combine. Set aside.
- To the skillet, stir in the salt, pepper, turmeric and paprika. Pour in the chicken broth and bring the mixture to a boil over high heat. Reduce to medium heat and let the mixture simmer for 5-10 minutes. It's done when the carrots and celery are tender.
- Whisk in the cream and xanthan gum and let the mixture cook on low-medium heat for another 5 minutes to thicken. Stir occasionally.
- Remove from heat and stir in the chopped chicken.
- Top the filling with large spoonfuls of the biscuit mixture. A large ice cream scoop is best- it should be heaping with biscuit batter and you should get 7-8 large biscuits. Gently press the rounded tops of the biscuits to flatten slightly.
- Brush the tops of the biscuits with a small amount of cream (optional but this will give the biscuits a glossy finish). Transfer to the oven and bake for 15-20 minutes or until the biscuits are golden brown.
- Remove from the oven and let it rest for 5 minutes before serving.
Notes
- It's important to give the vegetables enough cooking time to become tender. This happens when they simmer in the wine/broth mixture (not after adding the cream).
- For a dairy-free keto chicken pot pie: Use coconut cream instead of heavy cream. You can cook the veggies in ghee, olive oil or avocado oil. For the biscuits, I recommend using melted ghee or coconut oil (make sure your eggs are at room temperature since the coconut oil will solidify when mixed with cold eggs).
- If you don't have a cast iron skillet, simply cook everything in a large pan and transfer the pot pie filling into a large casserole dish. Spoon the biscuit mixture on top.
- Xanthan gum will thicken the chicken pot pie filling nicely. If preferred, you can use 2-3 tablespoons arrowroot starch.
- Store leftover keto chicken pot pie casserole in an airtight container in the refrigerator for up to five days (leftovers might just be the best part!).
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 484Total Fat: 41gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 158mgSodium: 872mgCarbohydrates: 11gNet Carbohydrates: 5gFiber: 6gSugar: 4gProtein: 19g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!