The most delicious comfort food of all is now low carb! This chicken Keto Pot Pie dish will not only deliver on taste but also on satisfaction.
Keto Pot Pie
Can you say comfort food? I can! It’s called keto pot pie!
Growing up, chicken pot pie was something I always looked forward to. A creamy, gravy like mixture of veggies and meat topped with a delightfully golden crust.
My favorite meals are the ones that you just need a single scoop and you get a full meal! And you can clean up the mess while it is baking so once it is done, the final cleanup is a breeze!
How to Make Keto Pot Pie
Preheat the oven to 350 degrees.
In a pot, boil the cauliflower and broccoli for a few minutes until just beginning to become tender.
Rinse immediately under cold water to stop cooking, and drain completely.
Rinse the green beans under warm water to dethaw them, and then toss with the cauliflower and broccoli, and place in the bottom of a 13×9 casserole dish.
In a large skillet over medium-high heat on the stove, heat the olive oil.
Add the chicken thighs (cut into bite sized pieces) to the heated skillet, and add salt and pepper to taste.
Saute until the chicken is almost completely cooked through, and then add in the chopped onion.
Cook for an additional 3-4 minutes, and then add the minced garlic. Saute for another 30 seconds, and remove from the skillet.
Pour the chicken mixture over the vegetables in the casserole dish.
In the same skillet on the stove over medium heat, add the chicken broth to deglaze the pan.
Whisk in the heavy whipping cream, and add salt and pepper to taste.
Continue to cook the cream mixture down until it thickens.
Pour the thickened sauce over the meat and vegetables in the casserole dish, and toss slightly to coat.
In a mixing bowl, add the ingredients for the biscuit topping, and blend until well combined.
Form the biscuit dough into sections of flattened crust, and place it over the top of the mixture in the casserole dish.
Bake for 25-30 minutes until browned and bubbling. Let sit for several minutes to cool before serving.
What is the Topping Made Of?
The topping is a beautifully golden keto biscuit style topping. Made of almond flour, sour cream, garlic and cheddar cheese as the main flavor components.
I may just make these beauties into their own biscuit recipe – that is how good they are!
Can I Use Other Meats for This Keto Pot Pie?
You can definitely use other meats to make keto pot pie. Keto chicken pot pie happens to be my favorite, but just about any meat will work.
Beef and pork would be quite tasty as well! You can even make it vegetarian. Just add in some more veggies and replace the chicken!
Can You Make These in Smaller Pans
This would be fun to make in smaller pans. I have not done it (yet), but the intent when creating this recipe was to either make it in a large pan or several smaller ones.
The cooking time will most likely be adjusted slightly, but other than that, it should all be pretty close.
Other Keto Dinners You Might Like
Keto Pot Pie
Equipment
Ingredients
Biscuits
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 3 cups cauliflower florets
- 2 cups broccoli florets
- 1 cup frozen green beans
- 1/2 medium onion chopped
- 2 teaspoons minced garlic
- 1 cup heavy whipping cream
- 1/2 cup chicken broth
- Salt and pepper to taste
Topping:
- 1 1/4 cup almond flour
- 2 tablespoons sour cream
- 3 tablespoons butter melted and unsalted
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 teaspoon garlic powder
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees.
- In a pot, boil the cauliflower and broccoli for a few minutes until just beginning to become tender. Rinse immediately under cold water to stop cooking, and drain completely.
- Rinse the green beans under warm water to dethaw them, and then toss with the cauliflower and broccoli, and place in the bottom of a 13×9 casserole dish.
- In a large skillet over medium-high heat on the stove, heat the olive oil.
- Add the chicken thighs (cut into bite sized pieces) to the heated skillet, and add salt and pepper to taste.
- Saute until the chicken is almost completely cooked through, and then add in the chopped onion.
- Cook for an additional 3-4 minutes, and then add the minced garlic. Saute for another 30 seconds, and remove from the skillet.
- Pour the chicken mixture over the vegetables in the casserole dish.
- In the same skillet on the stove over medium heat, add the chicken broth to deglaze the pan.
- Whisk in the heavy whipping cream, and add salt and pepper to taste.
- Continue to cook the cream mixture down until it thickens.
- Pour the thickened sauce over the meat and vegetables in the casserole dish, and toss slightly to coat.
- In a mixing bowl, add the ingredients for the biscuit topping, and blend until well combined.
- Form the biscuit dough into sections of flattened crust, and place it over the top of the mixture in the casserole dish.
- Bake for 25-30 minutes until browned and bubbling.
- Let sit for several minutes to cool before serving.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
Thank you for this Keto chicken pot pie recipe! I added fresh thyme and omitted the green beans, but otherwise followed the recipe. My husband and I loved it!
I love hearing how people modify recipes! Sounds great!