Keto Pot Pie

While Matt has never been a fan of chicken pot pie, having a Keto Pot Pie in our cooking arsenal felt like a necessary! It’s delicious all year long and good enough for all friends and family, keto or not. We use a mix of onion, celery, carrots and mushrooms topped with a delicious low carb biscuit to bring this recipe to life.

Keto Pot Pie

Hearty chicken pot pie topped with a low-carb almond flour biscuit.



2 tbsp butter, melted

3/4 cup almond flour

1 tsp baking powder

1 tsp dried parsely

1 large egg1 large egg

2-3 drops liquid stevia


1/4 cup butter

1/2 cup carrots

1/2 cup celery

1/2 cup onions

2-3 oz mushrooms

1 tsp Pink Himalayan Salt

1/2 tsp black pepper

1 1/2 cup cooked chicken, chopped

1 1/2 cup chicken broth

1/2 cup heavy cream

1 tsp fresh thyme, chopped

1/2 tsp xanthan gum

2 tsp fresh parsley, finely chopped

US Customary - Metric



  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Melt the butter in a medium mixing bowl. Add the remaining ingredients and whisk until fully combined.
  3. Divide the mixture into four using a cookie scooper or your hands and place on the lined baking sheet. Flatten slightly.
  4. Bake for 15-17 minutes, until edges start to turn golden brown. Allow to cool for five minutes prior to handling and placing on top of pie filling.


  1. Heat the butter in a large skillet/pot over medium heat. Once the butter is melted, add the carrots, celery, onion, mushrooms and a little salt and pepper to the pan. Sauté until the vegetables are soft, about 5 minutes.
  2. Add the chopped chicken, broth, heavy cream, thyme, and xanthan gum. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for about 5 minutes until thickened and warmed through. Taste and season with salt and pepper as desired.
  3. Stir in fresh parsley, then divide filling evenly between 4 (6-8 ounce) ramekins, leaving the top 1/4 in. unfilled. Place a biscuit on top of each pot pie and serve!


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