Keto Chicken Pot Pie Low Carb

This Keto Chicken Pot Pie has a biscuit top crust and a creamy, rich filling!  Perfect fall comfort food, this low carb chicken pot pie is courtesy of Annissa from , and it looks simply so AMAZING!!!  Thanks Annissa, this incredible chicken pot pie will be getting made at our house as soon as I can get the ingredients together!  



Greetings from North Carolina! This is Annissa from  Thank you so much, Mellisa for allowing us to share one of our low carb recipes on your blog!

I started with my daughter, Harper, almost 2 years ago.

When Harper and I started eating low carb, we found that we not only felt better, but actually enjoyed our food more than ever before. We put more forethought into our meals and especially enjoyed eating sweets without the guilt. We liked trying new low carb recipes and didn’t miss eating our old way.

Our new way of eating made us set out on a journey to create low carb versions of our favorite foods and we never turned back.

The goal of our blog is to create recipes that make low carb eaters feel like they aren’t missing out on a thing. We’ve created loads of keto recipes to help satisfy those pesky cravings. We have low carb recipes for sweet stuff, comfort food, and delicious gourmet meals.



All of our low carb recipes are easy to make. Most are quick to put together, and a few truly special dishes take a little more time. We use real food with no artificial ingredients. Almost all of them can be used with a gluten free, grain free, Keto, Atkins or Banting diet, and some are suitable for Paleo.

I love everything about blogging. I love developing recipes and setting up photoshoots. I relish the challenge of figuring out a new computer thing to take the blog to the next level. Most of all, I love being able to touch the lives of so many people — people who have made a real decision to take their health seriously and are taking tangible steps to improve themselves.

When we’re not in the kitchen or behind a camera, you can find us spending time with our horses and ponies, giving our fuzzy friends attention, or engaging in our favorite past time — eating!



This low carb chicken pot pie recipe embodies everything comfort food is supposed to be. It has a flaky biscuit topping that tastes just like the real thing. The filling of this Keto chicken pot pie has a creamy, garlicky base with tender pieces of chicken, carrots, peas, and onion. A bit of thyme adds that warm country feel.

I know that some keto people balk at carrots and peas. Yes, they both have more carbs than our beloved spinach, romaine, and cauliflower. However, they are used in very small amounts in this recipe. In fact, there are only three net carbs per serving.

I recommend using low-salt broth with this recipe. The broth is simmered until it is thickened which concentrates the flavors. If you use regular broth, the end result will be too salty.



This Keto Chicken Pot Pie makes a delicious meal anytime you need some comfort food. Enjoy!





More about Annissa and Harper:

We’re a mother and daughter team committed to making it easier for everyone to live a low-carb lifestyle. We know how hard it can be to start a low-carb diet, so we’ve created this blog to make those first step towards your new lifestyle as easy and fun as possible! We’ve created countless simple and delicious recipes that are unique to this blog. In addition to being low-carb, all of our recipes are grain-free and gluten-free. Come along with us on our low-carb adventure! Come visit us at!

Some of our most popular posts include:


Low-Carb Meatball Subs

The Best Low-Carb Tortilla Chips

Low-Carb Crustless Taco Pie


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Ingredients :

  • 1 tablespoon butter
  • 1.5 pounds organic chicken breasts, cut into ½ inch cubes
  • 4 ounces yellow onion, finely chopped
  • ¼ cup carrots, finely diced
  • 1 clove garlic, crushed
  • ½ teaspoon dried thyme
  • 1 tablespoon white wine vinegar
  • 1 cup chicken broth, low sodium
  • ¼ cup peas, fresh or frozen (no need to defrost)
  • ½ cup heavy cream
  • ¼– ½  teaspoon sea salt (taste before adding)
  • ¼ teaspoon freshly ground black pepper
  • 1 cup super fine almond flour
  • 1 tablespoon ground flax seeds
  • ½ teaspoon xanthan gum
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • 2 tablespoons butter, cut into large chunks
  • 2 tablespoons sour cream
  • 1 egg white

Instructions :

  1. Preheat oven to 400º Fahrenheit.
  2. Grease a 9” round baking pan.
  3. Heat a large skillet over medium high heat. Melt butter in the skillet.
  4. When butter has melted and is no longer foaming, add the diced chicken to the pan.
  5. Cook chicken, stirring occasionally, until chicken begins to brown on all sides, but is not yet cooked throughout.
  6. 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.
  7. Stir in vinegar, scraping up browned bits. When vinegar has almost completely evaporated, stir in broth.
  8. 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.
  9. 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.
  10. In a medium mixing bowl, whisk together the almond flour, ground flax seeds, xanthan gum, baking powder, and salt.
  11. Cut the butter into the dry ingredients using a pastry blender. Mixture should appear mealy.
  12. In a small bowl, whisk the sour cream and the egg white together. Stir this mixture into the dry ingredients.
  13. Gather mixture into a ball and place on a piece of parchment paper or a counter dusted with almond flour.
  14. Using clean hands or a rolling pin dusted with almond flour, press or roll dough into a circle about 8 inches in diameter.
  15. Pour chicken filling into the prepared baking dish.
  16. Gently place biscuit dough over the chicken filling.
  17. Bake in preheated oven for 10-12 minutes, or until biscuit topping has browned.

Written by Healthy Cat

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