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Keto Lazy Chicken Pot Pie Recipe

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A creamy, low-carb chicken pot pie made with easy ingredients and a fluffy almond flour biscuit topping. Perfect for keto, easy to make, and full of flavor.

Ingredients

Scale

  • 2 cups cooked shredded chicken

  • 1 cup chicken broth (low sodium)

  • 1/2 cup heavy cream

  • 4 oz cream cheese (softened)

  • 1 cup frozen mixed low-carb veggies

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • Salt and pepper to taste

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) 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 375°F. Grease an 8×8 baking dish.

  2. In a pan, mix broth, cream, and cream cheese over medium heat until smooth.

  3. Add garlic powder, onion powder, salt, pepper, chicken, and veggies. Stir and heat through.

  4. Pour the filling into the baking dish.

  5. In a bowl, mix almond flour, baking powder, and salt. Add eggs, sour cream, and melted butter. Mix until smooth.

  6. Drop spoonfuls of topping over the filling.

  7. (Optional) Sprinkle shredded cheese on top.

  8. Bake 25–30 minutes until golden on top. Let cool a bit before serving.

Notes

  • You can use leftover turkey instead of chicken.

  • Frozen veggies work great, but make sure they’re low-carb.

  • For dairy-free, use coconut cream and dairy-free spread.

  • Keeps 4 days in the fridge or freeze for later.

  • Coconut flour can work, but only use 1/3 the amount.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-lazy-chicken-pot-pie/