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Chicken Pot Pie with Keto Biscuits

Veggie loaded chicken pot pie & low carb almond flour biscuits with cheddar cheese.

This recipe is , with main ingredient
Easy Chicken Pot Pie Recipe with Keto Biscuits

Easy Chicken Pot Pie Recipe

This easy chicken pot pie recipe isn’t just easy, it’s also fuss-free. I started off by bringing out the largest pan from my kitchen. Drizzle the pot with some good old Olive oil and dump in all the veggies.

For this recipe, I chose non-starchy veggies: yellow onions, carrots, celery, and mushrooms. If you don’t like any of these veggies, you can always replace them with your favorite non-starchy veggies. Like zucchini, yellow squash, red bell pepper.

For my chicken in this easy chicken pot pie recipe, I used bone-on, skin-on chicken thighs. I simply seasoned them with salt and pepper before popping them in the oven for one hour. And Voila! I got my crispy, full of flavor chicken for my chicken pot pie.

I love my Chicken pot pie with biscuits. Since I’m creating a low-carb easy chicken pot pie recipe, I’m replacing the carb-full of pie biscuit crust with my almond flour biscuits. These low carb biscuits are made with almond flour, which makes this easy chicken pot pie recipe a keto-friendly recipe.

Keto Biscuits

Keto has become the diet when it comes to drastic and healthy weight loss. Basically, keto has changed the way we think about food categories. Fat is good now! So with these keto biscuits, we are going to make sure our biscuits are fatty, yummy and keto-friendly.

My Keto Biscuits aren’t just low carb biscuits, they are also gluten-free and (almost) vegan. You can make them vegan by simply switching the cheddar cheese with vegan cheddar cheese!

If you’re on a keto diet, you can also try my Keto Breakfast Sandwiches and the all-popular Low Carb Keto Breakfast Meal Prep.

Almond Flour Biscuits

When it comes to cooking keto food, many of us are blank. We have been using carbs for so long that we think our favorite foods are out of bounds now. Like biscuits, cakes, flatbread etc. But I’ll tell you something that will make your keto-life so much simple.

Replace your regular flour with almond flour or coconut flour. It’s just that simple! That’s what I did with these Almond Flour Biscuits. Don’t worry. You aren’t compromising on flavor. In fact, I find almond flour give biscuits a very distinctive, nutty taste.

If you find this meal prep recipe to be an eye-opening experience when it comes to cooking smartly, then subscribe to my YouTube channel. Join the Flavcity community for a new meal prep recipes every Friday morning.

Easy Chicken Pot Pie Recipe with Keto Biscuits

Chicken Pot Pie with Keto Cheddar Biscuits

Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 58 minutes
Total Time: 1 hour 18 minutes
Servings: 5 meals
Author: Bobby Parrish


For the pot pie:

  • 3.5 pounds chicken thighs bone & skin on
  • 1 large yellow onion chopped
  • 4 medium size carrots diced
  • 4 stalks celery diced
  • 10 ounces cremini mushrooms sliced
  • ½ teaspoon dried thyme
  • 3 cloves garlic minced
  • ½ cup frozen peas
  • 1-2 cups low sodium chicken broth
  • 2 tablespoons corn starch
  • Olive oil
  • Kosher salt
  • Fresh cracked pepper

For the biscuits:

  • 2 cups almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon each garlic & onion powder
  • ¾ teaspoon kosher salt
  • Fresh cracked pepper
  • 2 eggs beaten
  • ½ cup melted coconut oil or butter
  • ½ cup low fat shredded cheddar cheese


  1. For the pot pie, pre-heat oven to 400 degrees F. Allow the chicken thighs to come to room temperature for 20 minutes and season both sides with a generous pinch of salt and a few cracks of pepper. Place the chicken, skin side up, on a sheet tray a cook in the oven for 1 hour. When the chicken is ready, allow it to cool for 5-10 minutes then remove the chicken skin. Use two forks to shred all the meat off the bones and then chop everything into small chunks, set aside.
  2. While the chicken is cooking, pre-heat a large and wide pot over medium heat for 2 minutes with 1 tablespoon of oil. Add the onions, carrots, celery, mushrooms, dried thyme, ¾ teaspoon of salt, and a few cracks of pepper. Cook for 12 minutes, stirring often. Add the minced garlic and continue cooking until the veggies have wilted down and the onions have some color, about 5-7 minutes. If the chicken is not ready yet, turn the heat off the pot and wait until you have shredded the chicken(move on to the biscuits). Add the shredded chicken to the pot with the veggies along with the frozen peas, and make sure the heat is on medium. Add 1.5-2 cups of chicken stock to the pot, just enough to make everything loose and wet, but not like a soup. Cook for 10 minutes and check for seasoning, you will need more salt. In a small bowl, mix the cornstarch with 3 tablespoons of chicken broth and mix to combine. Add the corn starch slurry to the pot and cook for 5-10 minutes. Make sure the mixture is simmering, otherwise the cornstarch won’t thicken properly. If the mixture is too thick, add more chicken broth, if it’s too loose, and more cornstarch slurry. Take off heat and set aside.
  3. For the biscuits, pre-heat oven to 350 degrees F. in a large bowl, sift in 2 cups of almond flour. If you don’t have a sifter, make sure there are no large clumps of flour. Add the salt, pepper, onion and garlic powder, baking powder, and mix well. In a small bowl whisk the eggs and add the melted oil, mix well. Pour the wet batter over the dry batter and use a spatula to mix well. Add the shredded cheese and mix until well incorporated. Line a sheet tray with parchment paper and use a cookie scoop or large spoon to form equal size round biscuits, should make about 15. Use your fingers to push down the dough and make it look like a biscuit and then grind a bit of pepper over the top of each one. Bake for 15-17 minutes and remove from oven.

  4. Place a few biscuits on top of a serving of the pot pie and enjoy! Store the biscuits and chicken mixture separately in the fridge for 5 days or freeze for 2-3 months. My fav way to reheat the chicken mixture is in a pot while I re-heat the biscuits in a toaster oven or toaster. If using a microwave, place a wet towel over the chicken mixture and make sure not to heat too high or to long. Don’t microwave the biscuits.

Recipe Notes

Macros per serving of chicken:
333 calories per meal
12.4 grams of carbs per meal
14 grams of fat per meal
30.4 grams of protein per meal
2.8 grams of fiber per meal

Macros per biscuit, recipe makes 15 biscuits
170.5 calories per biscuit
2.7 grams of carbs per biscuit
16.4 grams of fat per biscuit
5 grams of protein per biscuit

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10 thoughts on “Chicken Pot Pie with Keto Biscuits”

  1. I am very much looking forward to making this… I do have a couple of questions I hope you can help me out with…

    1. I am on a strict budget, can I use the aluminum containers from the dollar store for meal prep? I know they won’t work in the microwave, but I would be using the oven.

    2. Carb count is a tiny bit high for us… I know I can sub out the peas… but can I use a Keto sub for the corn starch? Such as xanthum gum or arrowroot powder?

    Thanks for the great videos and recipes, I appreciate your work!

    1. Hi Jeanette, thanks for writing! The aluminum are not the best if you are heating them up in the oven. It’s best to use glass. And you can definitely substitute with xanthum gum.

  2. Hey, Bobby!
    Thanks so much for another delicious meal prep! Last week was chicken salad. This week your delectable chicken pot pie. So easy to grab and go every day, and I look forward to lunch. Biscuits were awesome! First time I used almond flour. Not my last. Keep cooking! Loving your site. Telling everyone about it.

  3. Hi! This looks really delicious. Can I use chicken breast instead? If I do, do I need to change cooking temp or duration? Thanks!

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