Low Carb Chicken Pot Pie with Cheesy Biscuit Crust



Chicken Pot Pie is perhaps one of the most comforting meals and perfect for a cold winter’s day. But the conventional kind is hardly perfect for people on a low carb diet. This low carb chicken pot pie recipe has only a little arrowroot starch in place of the flour, to help thicken the sauce. The low carb, gluten-free biscuit topping is delicious with the creamy chicken filling.

(75 votes, average: 3.59 out of 5)
Low Carb Chicken Pot Pie with Cheesy Biscuit Crust


  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 tsp salt
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1 cup chicken broth
  • 2 bay leaves
  • 1/2 cup whipping cream
  • 1 tbsp arrowroot starch
  • Additional salt and pepper to taste
  • 2 to 2 1/2 lbs chicken breasts, cut into 1/2 inch pieces
  • Topping:
  • 3/4 cup coconut flour
  • 3/4 cup almond flour
  • 2 tsp baking powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 cup grated cheddar cheese, divided
  • 4 large eggs
  • 3/4 cup sour cream or Greek yogurt
  • 1/4 cup melted butter


  1. Preheat oven to 375F.
  2. In a large dutch oven, melt butter over medium heat. Add onion, celery and salt and cook until vegetables are softened, about 5 minutes.
  3. Stir in the garlic and thyme and cook until fragrant, about 1 more minutes. Stir in the broth and bay leaves and bring to a simmer.
  4. In a glass measuring cup, whisk together the cream and arrowroot starch. whisk into simmering broth and continue to simmer until thickened, 3 or 4 more minutes.
  5. Season with additional salt and pepper to taste and then stir in chicken. Continue to cook until chicken is cooked through, about 10 minutes.
  6. Discard bay leaves and spread mixture in a 9×13 inch casserole dish.
  7. Topping:
  8. In a large bowl, whisk together the coconut flour, almond flour, baking powder, garlic powder and salt. Stir in 3/4 cup of the cheddar cheese.
  9. Stir in eggs, sour cream or yogurt and melted butter until well combined. Drop by rounded tablespoons over the top of the chicken filling and sprinkle with remaining cheese.
  10. Bake 25 minutes or until filling is bubbling and crust is browned and firm to the touch.

Yield: 12

Cholesterol: 181mg

Food energy: 414 kcal

Total fat: 25.13g

Calories from fat: 226

Carbohydrate: 9.43g

Protein per serving: 33.28g

Total dietary fiber: 3.55g

Sodium per serving: 519mg

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Johanna W.
Johanna W.
2 years ago

Love this recipe and make it often! I add mushrooms, and use about 1/2 tsp of xanthum gum in place of the arrowroot. Thanks so much!

3 years ago

I made this for my family last night. It was a huge hit with my husband and I who are “keto-ers” and my in-laws who are not. Really delicious. Due to circumstances, all I had to thicken was cornstarch. My brand is 7 carbs per tablespoon so I went for it. I doubled the recipe for the filling still using a 9×13 pan so we would have leftovers! Awesome, awesome, awesome. Thank you for your amazing recipes.

5 years ago

I don’t have anything to use as a thickener but I’m thinking maybe cream cheese would be alright?

5 years ago

Alwayns appreciate Carolyn’s recipes. This is very good, I used xanthan to lower the carbs even more. 5 stars!

5 years ago
Reply to  Karen

How much xanthan gum did you use, Karen? A whole tablespoon seems like a lot but I wasn’t sure since I haven’t used it much.

Heather ODonnell
Heather ODonnell
5 years ago

I don’t have bay leaves…. can I substitute with something else or skip altogether? Thanks!

6 years ago

If I substitute Xanthan Gum for the arrowroot starch, how much should I use?

7 years ago

Sounds great! To the person who criticized the high fat content, she does not understand the concept of high fat, low carb eating as a good alternative for those who cannot tolerate simple carbs. Thanks for all the work you do……very much appreciated!

Elena Remus
Elena Remus
7 years ago

This was a really delicious recipe. I got lots of compliments on the biscuit topping. My only problem is that the arrowroot starch broke because I didn’t know you can’t really get it too hot (I asked my chef friend). I might add it after I’ve cooked the chicken through next time.

Marilyn @ Forkful.net
7 years ago

Thank you for the nifty recipe! It’s tasty and has less carby crust than usual — exactly what I needed. :)

8 years ago

For someone with diabetes, it’s a much healthier alternative to a traditional pot pie. Fat isn’t bad for you, either, especially on a low carb diet. I made this for dinner and really enjoyed it!

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