Keto Lazy Chicken Pot Pie That’ll Make You Forget Carbs

There’s something oddly comforting about chicken pot pie. Maybe it’s the warm filling or the flaky top… or maybe it’s just what you crave when life gets noisy and dinner needs to be stupid simple. This version? It’s lazy. But in a good way. Like pajama-Sunday, don’t-leave-the-couch kind of lazy.

But the twist? This one’s low-carb, keto-friendly, and still tastes like that belly-hugging classic your grandma used to serve (minus the 50g of carbs).

Let’s get straight to it.

Why “Lazy” Pot Pie?

Because you don’t need to roast your own chicken, knead any dough, or use 27 ingredients. This is a dump-it-in-the-dish-and-bake kind of meal. If you can shred rotisserie chicken, stir some stuff in a bowl, and press bake, you’re good.

Ingredients (Serves 4-6)

Filling:

• 2 cups cooked shredded chicken (rotisserie saves lives)
• 1 cup chicken broth (look for low sodium, no sugar added)
• 1/2 cup heavy cream
• 4 oz cream cheese (softened)
• 1 cup frozen mixed veggies (green beans, cauliflower, broccoli, carrots – check the carb count)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Biscuit Topping:

• 1 1/2 cups almond flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1/2 cup sour cream
• 1/4 cup melted butter

Optional: sprinkle a little shredded cheddar on top if you’re feeling fancy or just hangry.

How to Make this Easy Keto Lazy Chicken Pot Pie

Step 1: Preheat and Grease

Heat the oven to 375°F. Grease a medium baking dish (8×8 works great). Coconut oil, butter, or spray… doesn’t matter. Just don’t skip it unless you like chiseling dinner off the pan.

Step 2: Make the Filling

In a pan over medium heat, mix together chicken broth, cream cheese, and heavy cream. Stir until smooth. Add garlic powder, onion powder, salt, and pepper. Toss in your shredded chicken and frozen veggies. Stir until everything’s heated through and looking cozy.

Pour that hot creamy mess into your greased baking dish.

Step 3: Biscuit Time

In a bowl, mix almond flour, baking powder, and salt. Stir in eggs, sour cream, and melted butter until it looks like thick pancake batter.

Drop spoonfuls of the biscuit mix all over the top of your filling. Don’t worry if it doesn’t cover everything perfectly. It’ll spread as it bakes.

Step 4: Bake

Slide it into the oven and bake for 25-30 minutes, or until the top is golden and a bit crusty. Let it cool a bit before you attack it with a spoon.

What It Tastes Like

Comfort food without the carb crash. The filling is creamy, savory, and full of flavor, while the topping is buttery, fluffy, and just enough like a biscuit to trick your brain into thinking you’re eating the real deal. It’s not exactly like grandma’s crust… but honestly, you won’t care.

Lazy Tips and Swaps for Pot Pie

No almond flour? Try coconut flour, but use way less. Like 1/3 of the amount. It soaks up liquid like a sponge.

Dairy-free? Sub the cream cheese with a dairy-free spread and use unsweetened coconut cream. Skip the cheese topping.

Want it spicy? Add a dash of cayenne or chili flakes to the filling.

No frozen veggies? Use chopped fresh ones, but par-cook them first. Nobody wants rock-hard carrots in their pot pie.

Feeding picky kids? Swap veggies for just peas and carrots (but go easy on the peas – they’re higher in carbs).

Leftover Thanksgiving turkey? Perfect sub for chicken. Still lazy. Still good.

Let’s Talk Macros (Per Serving – based on 6 servings):

• Calories: ~400
• Net Carbs: 5-7g
• Protein: 22g
• Fat: 30g

Of course, these can swing depending on your brands and swaps. If you’re tracking closely, plug it into your favorite app.

Why It’s Actually Perfect for Keto

Most chicken pot pies are a carb trap. Between the thickened filling and the pastry, you’re basically eating a bowl of regret. This one skips the flour, sugar, and puffed-up crust but still hits all the flavor notes.

You get high fat from the cream, cheese, butter, and almond flour. Protein from the chicken. And just enough veggies to feel like you’re doing something good with your life.

Storage and Leftovers

Fridge: Keeps up to 4 days in an airtight container. Reheat in the oven or microwave (though the biscuit stays crispier in the oven).

Freezer: Yup. Freeze in portions. Let it cool first, then wrap tight. Thaw overnight in the fridge and reheat.

Meal prep? This is your friend. Make one Sunday night and eat like a keto king or queen for lunch all week.

Best Way to Enjoy This Keto Pie

• Kid tantrum nights? This pot pie doesn’t care. It cooks while you pretend to be calm.
• Hosting keto-haters? Serve this. Tell no one it’s low carb. Watch them go for seconds.
• No time? Dump, bake, done. It’s faster than ordering pizza and regretting it.

Lazy but Legit

If you’ve been burned by sad keto swaps before (I see you, cauliflower everything), this recipe is like a warm apology. It doesn’t try too hard to impress. It just shows up, fills your belly, and leaves you wondering how it was so easy.

You don’t need to be a pro cook or keto chef of the year to make this work. You need a baking dish, a spoon, and a hunger for something real.

And if you’re anything like the rest of us, you’ll be making this on repeat until your almond flour runs out.

Quick details

• One dish
• Low carb
• Actual comfort food
• Lazy-proof
• Keto-friendly
• Freezer-friendly
• Makes you feel like a kitchen genius with minimal effort

That’s not a bad deal.

What People Say (Okay, Mostly Me and My Friends)

“It’s my Sunday meal prep hero. I just portion it into lunch containers and boom – four days of zero stress.”

“My kid thought it was regular pot pie. I didn’t correct him.”

“Better than the frozen ones I used to live on in college. No sugar coma after.”

“Husband didn’t ask where the carbs were. That’s a win.”

Conclusion

Not everything has to be fancy. Sometimes, it’s about throwing ingredients together in a dish and ending up with something that feels like a hug.

This Keto Lazy Chicken Pot Pie gets the job done. Comfort food minus the guilt, work, and crash. Make it once, and you’ll see why people keep making it again and again.

And if you eat half the dish straight out of the pan… well, that’s between you and your fork.

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