Kristie's keto chicken pot pie

Kristie’s keto chicken pot pie

Chicken pot pie is the coziest of comfort foods and not something you would expect to eat on a ketogenic diet. The biscuit topping for this recipe is also a shining star. It makes a delicious breakfast sandwich or a Southern style biscuit without the carbs.

Kristie’s keto chicken pot pie

Chicken pot pie is the coziest of comfort foods and not something you would expect to eat on a ketogenic diet. The biscuit topping for this recipe is also a shining star. It makes a delicious breakfast sandwich or a Southern style biscuit without the carbs.
12 servingservings


  • 13 cup 75 ml chopped yellow onionchopped yellow onions
  • 13 cup 75 ml chopped carrotchopped carrots
  • ½ cup 125 ml chopped broccoli stems (avoid the florets for texture)
  • ¾ cup 175 ml chopped cauliflower
  • 1 cup 225 ml chopped zucchini
  • 1 can 1 can canned green beans, drained
  • 2 2 chopped celery stalkchopped celery stalks
  • 13 cup 75 ml mushrooms, sliced
  • 3 tbsp 3 tbsp butter
  • 2 cups 475 ml chicken broth
  • 4 oz. 110 g cream cheese
  • ½ cup 125 ml heavy whipping cream
  • ½ tsp ½ tsp dried thyme
  • ¼ tsp ¼ tsp salt
  • ¼ tsp ¼ tsp pepper
  • ¼ tsp ¼ tsp poultry seasoning
  • 1 lb 450 g cooked and shredded chickencooked and shredded chickens
  • ½ tsp ½ tsp xanthan gum or glucomannan (optional)
Bell's biscuits
  • 10 10 egg whiteegg whites
  • 2½ cups 600 ml (300 g) fine almond flour
  • 4 tbsp 4 tbsp (25 g) oat fiber or half the amount of coconut flour
  • ½ cup 125 ml shredded mozzarella cheese
  • 2 tsp 2 tsp (10 g) baking powder
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp xanthan gum (optional)
  • 6 tbsp 6 tbsp butter


Instructions are for 12 servings. Please modify as needed.

  1. Sauté the vegetables (first 8 ingredients) in butter in a large cast iron skillet (or in an oven safe casserole dish) until the vegetables are tender.
  2. When the vegetables are just tender, add the chicken broth. Simmer until the bone broth is reduced (about 10 minutes).
  3. Add cream cheese and heavy cream and stir until the cream cheese is melted and creamy. Simmer until the sauce is thickened, about 5 minutes. Add the remaining seasonings and mix well.
  4. Sprinkle in xanthan gum if desired. The sauce will be thicker if you do. Last, add the chicken and mix into the vegetables and sauce.
  5. While the chicken pot pie filling is simmering on low heat, prepare the biscuit recipe according to instructions below.
  6. Once the filling is ready, drop the biscuit dough on top of the pot pie filling, covering the filling. Bake the dish at 350°F (175°C) for about 25-30 minutes or until the biscuits are browned and not doughy underneath.

One batch of Bell's biscuits

  1. Use a hand mixer to beat the egg whites until frothy, but not stiff.
  2. Add in almond flour, oat fiber, mozzarella cheese, baking powder, xanthin gum and salt and mix well with the hand mixer.
  3. Add in butter and beat with the hand mixer until well blended. Use the batter to top the chicken pot pie filling.
  4. If you really want to make this decadent add one cup of cheddar cheese and 1/3 cup chopped bacon to the biscuit dough before dropping it onto the pot pie filling. Enjoy!

Keto quick tip!

Use half of the biscuit dough to top the chicken pot pie and the other half to make six southern-style biscuits for a quick breakfast sandwich.

You might also like


  1. Mary
    Oh my...can't wait to try this. My go to comfort food. Thanks for the recipe.
  2. Nikki
    Why don’t you offer odd number of servings for the recipe conversion?Has this changed or is it just this recipe? I feed a family of 4 but 1 extra for my lunch. For all your recipes, I use 5 servings. It saves food and money while allowing me to visualize portion size for my family. I hope this isn’t an overall change with the new site and only recipe specific. Odd number servings is helpful! Thanks.
  3. Alba
    Hi. I was wondering if this can be kept for a couple of days or even frozen? I do not have time to cook every day, and usually like to make meals that can be used as leftover the next day. Many thanks, I cannot wait to try this!
  4. susan
    Hello! I am loving the new developments to the site, esp the nutrition detail - fantastic and many thanks.

    I hate to moan, but in the spirit of constructive criticism here the UK we measure liquids in mls and solids in grams. Each time I use a recipe here I struggle with either the US spoon /cup measure or mls used for solids as in this recipe. I know I'm not the first UK low-carber to have said this.

    The ketodiet blog site puts everything in 3 measurements - spoons/cups, mls/ grams (depending on whether wet or dry ingredient) and ounces, and it is brilliant. As I said, I love this site, but to perfect it, any chance you can take a leaf out if ketodiet's book??

    I will continue to use recipes here as they are great...but it's hard work.....

    Reply: #9
  5. Pam
    I would guess that this would not be great as leftovers, mainly the biscuit part..soggy. I think it would work to bake individual biscuits. Then serve with the stew for subsequent meals. What are your thoughts?
  6. Barbara
    Another great recipe! TY! Enjoyed and will make again.
  7. Lisa Marie
    If you were just going to make the biscuits, would you still bake them at 350?
  8. Lisa Marie
    I just found this recipe on Kristie's site:

    Nope. Bake them at 400. Thanks, Kristie!

  9. Meekas Mum
    I totally agree. I did request this improvement some time ago and now I'm seeing some recipes in this format (eg The Keto Bread). It will take time but I can see that it's being worked on. I do like the site though.

    I'd really like to see separate nutrition information for the things in the Tips. In the recipe above (Kristie's keto chicken pot pie) the Bell's Biscuits Tip is to make half into 'biscuits' but there's no indication of a nutrition breakdown for this - not for the whole amount or parts of it. This request also applies to some of the serving suggestions when they form part of the recipe - eg serve with leafy greens, but unless you calculate how many net carbs are in the main part of the recipe and then deduct from the total net carbs you don't know whether the leafy greens are included or are extra carbs.

  10. Susan
    I rather enjoy weighing everything using a digital scale rather than using cups.

    My question is, is this recipe made in one big casserole dish or individually? If individually, how much goes into each serving? My apologies if I missed it.

  11. Katie Berkeland
    Pam, these are delicious as leftovers!
  12. Brenda
    What in the world do we do with 10 egg yokes 😮
  13. Christine
    We can buy egg whites in a bottle.
  14. Rose M.
    What can you substitute for xanthun gum ?
    Reply: #15
  15. Kristin Parker Team Diet Doctor

    What can you substitute for xanthun gum ?

    As the recipe indicates, you can use glucomannan or just leave it out. It's an optional ingredient, it's a thickener.

  16. Michele
    I loved this!
  17. Dave
    So often I find other recipes on the site to include Psyllium Husk. I'm not sure what the purpose would be of purchasing yet another ingredient to keep in my kitchen. After going out and purchasing Xantham and using, I took time to realize what this was doing in the recipe and thought "Dang! I could have just used PH!" Same applies to the Oat Fiber in the biscuit recipe. I already have Coconut Flour in the kitchen. Why bother introducing a new ingredient? Also, I will agree with others. The volume measurements for solids was a bit of a curveball.

    This recipe was delicious, please don't get me wrong. I substituted around half the chicken broth with a nice pinot grigio and I feel like this really pumped the flavor up a notch.

    Someone asked what you can do with the extra yolks. Try making your own mayonnaise with some of them. It is easy, fun, and the taste is so much better than store-bought mayo.

    And as to longevity in the refrigerator, mine seems to be holding up well. The biscuit topping does not appear to be soggy and I am looking forward to the afternoon taste test! Thanks!

    Reply: #18
  18. Kristin Parker Team Diet Doctor
    Hi Dave! Thank you for your feedback, and I hope that you enjoy that taste test!

    Here's a little bit of a breakdown on the different ingredients. It can be overwhelming but they do all bring very different properties to baked goods.
    Xanthan Gum - this is a thickener. Good in gravies, stews, etc. It can get slimy in large quantities. Glucomannan is a good sub if you have that on hand.
    Psyllium husk/fiber - this gives a flexibility/pliability to baked goods. It is VERY thirsty in terms of moisture needed. There is no good substitute.
    Coconut flour - this is also a very thirsty "flour" but gives a more delicate texture to baked goods.
    Oat fiber - this is admittedly a niche product but can be a great keto baking staple. It is 100% completely insoluble fiber which means it's 0g carbs. It is not nearly as thirsty as coconut flour, so you can use more. It's a great way to add bulk of dry ingredients to without any carbs. It's also great for giving a more delicate texture to baked goods without the residual taste coconut flour sometimes has.

    Hope that helps!

Leave a reply

Reply to comment #0 by