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.
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
- 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
- Preheat oven to 375F.
- In a large dutch oven, melt butter over medium heat. Add onion, celery and salt and cook until vegetables are softened, about 5 minutes.
- 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.
- 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.
- Season with additional salt and pepper to taste and then stir in chicken. Continue to cook until chicken is cooked through, about 10 minutes.
- Discard bay leaves and spread mixture in a 9×13 inch casserole dish.
- 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.
- 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.
- Bake 25 minutes or until filling is bubbling and crust is browned and firm to the touch.
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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!
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.
I don’t have anything to use as a thickener but I’m thinking maybe cream cheese would be alright?
Alwayns appreciate Carolyn’s recipes. This is very good, I used xanthan to lower the carbs even more. 5 stars!
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.
I don’t have bay leaves…. can I substitute with something else or skip altogether? Thanks!
If I substitute Xanthan Gum for the arrowroot starch, how much should I use?
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!
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.
Thank you for the nifty recipe! It’s tasty and has less carby crust than usual — exactly what I needed. :)
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!