Low Carb Chicken Pot Pie – Cozy Comfort With Fewer Carbs

If you love classic chicken pot pie but want something lighter, this version hits the spot. It’s creamy, savory, and full of tender chicken and vegetables, but without the heavy crust. You’ll still get that satisfying, cozy feeling—just with fewer carbs and a little less fuss.

Weeknight-friendly and freezer-friendly, it’s the kind of recipe you’ll keep in your rotation. And yes, it tastes just as comforting as the original.

Low Carb Chicken Pot Pie - Cozy Comfort With Fewer Carbs

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• Cooked chicken: 3 cups, shredded or diced (rotisserie works)
• Butter: 3 tablespoons
• Olive oil: 1 tablespoon
• Onion: 1 small, diced
• Celery: 2 ribs, diced
• Carrots: 1 medium, diced (optional for strict low carb; can sub diced bell pepper or turnip)
• Garlic: 3 cloves, minced
• Frozen peas: 1/2 cup (optional; omit for stricter low carb)
• Fresh mushrooms: 1 cup, sliced (optional)
• Chicken broth: 1 1/2 cups (low sodium)
• Heavy cream: 1/2 cup
• Cream cheese: 4 ounces, softened
• Xanthan gum or arrowroot: 1/2 teaspoon xanthan gum (or 1 tablespoon arrowroot; arrowroot adds a few carbs)
• Fresh thyme: 1 teaspoon, chopped (or 1/2 teaspoon dried)
• Fresh parsley: 2 tablespoons, chopped
• Salt and pepper: to taste
• Almond flour: 2 cups, super-fine
• Baking powder: 2 teaspoons
• Salt: 1/2 teaspoon
• Eggs: 2 large
• Sour cream: 1/2 cup (or Greek yogurt)
• Butter: 4 tablespoons, melted
• Shredded cheese (optional): 1/2 cup cheddar or mozzarella

Instructions

 

• Heat the oven: Set to 375°F (190°C). Grease a 9x13-inch baking dish or a deep 10-inch skillet that’s oven-safe.
• Sauté the aromatics: Warm the olive oil and 2 tablespoons butter in a large skillet over medium heat. Add onion, celery, and carrots (if using). Cook 5–7 minutes until softened. Stir in garlic for 30 seconds.
• Add mushrooms (optional): Cook 3–4 minutes until they release moisture and start to brown. Season lightly with salt and pepper.
• Make the creamy base: Add the broth and bring to a gentle simmer. Whisk in cream cheese until smooth. Stir in heavy cream and thyme.
• Thicken the filling: Sprinkle in xanthan gum while whisking to avoid clumps. Simmer 2–3 minutes until the sauce lightly thickens. Adjust salt and pepper.
• Add chicken and veggies: Stir in the chicken, peas (if using), and parsley. Let it heat through for 2 minutes. Transfer to your baking dish if not using an oven-safe skillet.
• Mix the biscuit topping: In a bowl, whisk almond flour, baking powder, and salt. In another bowl, whisk eggs, sour cream, and melted butter. Combine wet and dry. Fold in cheese if using.
• Top the filling: Dollop the batter evenly over the filling in 8–10 mounds. It will spread as it bakes. Brush lightly with a bit of melted butter if you like extra color.
• Bake: Place on the center rack and bake 22–28 minutes, until the biscuits are golden and the filling is bubbling around the edges.
• Rest and serve: Let it sit 10 minutes before scooping. This helps the sauce set and keeps the biscuits intact.

What Makes This Special

This low carb chicken pot pie uses a simple almond flour biscuit topping instead of a traditional pie crust. You get all the rich, creamy filling and a golden, buttery lid, with fewer carbs and no complicated dough.

The filling stays thick and silky thanks to a quick, grain-free technique using cream cheese and broth. It also leans on everyday ingredients you likely already have. The result is comfort food that feels lighter but doesn’t taste “diet.”

Shopping List

• Cooked chicken: 3 cups, shredded or diced (rotisserie works)
• Butter: 3 tablespoons
• Olive oil: 1 tablespoon
• Onion: 1 small, diced
• Celery: 2 ribs, diced
• Carrots: 1 medium, diced (optional for strict low carb; can sub diced bell pepper or turnip)
• Garlic: 3 cloves, minced
• Frozen peas: 1/2 cup (optional; omit for stricter low carb)
• Fresh mushrooms: 1 cup, sliced (optional)
• Chicken broth: 1 1/2 cups (low sodium)
• Heavy cream: 1/2 cup
• Cream cheese: 4 ounces, softened
• Xanthan gum or arrowroot: 1/2 teaspoon xanthan gum (or 1 tablespoon arrowroot; arrowroot adds a few carbs)
• Fresh thyme: 1 teaspoon, chopped (or 1/2 teaspoon dried)
• Fresh parsley: 2 tablespoons, chopped
• Salt and pepper: to taste

Biscuit Topping:

• Almond flour: 2 cups, super-fine
• Baking powder: 2 teaspoons
• Salt: 1/2 teaspoon
• Eggs: 2 large
• Sour cream: 1/2 cup (or Greek yogurt)
• Butter: 4 tablespoons, melted
• Shredded cheese (optional): 1/2 cup cheddar or mozzarella

How to Make It

1. Heat the oven: Set to 375°F (190°C).

   Grease a 9×13-inch baking dish or a deep 10-inch skillet that’s oven-safe.

2. Sauté the aromatics: Warm the olive oil and 2 tablespoons butter in a large skillet over medium heat. Add onion, celery, and carrots (if using). Cook 5–7 minutes until softened.

   Stir in garlic for 30 seconds.

3. Add mushrooms (optional): Cook 3–4 minutes until they release moisture and start to brown. Season lightly with salt and pepper.
4. Make the creamy base: Add the broth and bring to a gentle simmer. Whisk in cream cheese until smooth.

   Stir in heavy cream and thyme.

5. Thicken the filling: Sprinkle in xanthan gum while whisking to avoid clumps. Simmer 2–3 minutes until the sauce lightly thickens. Adjust salt and pepper.
6. Add chicken and veggies: Stir in the chicken, peas (if using), and parsley.

   Let it heat through for 2 minutes. Transfer to your baking dish if not using an oven-safe skillet.

7. Mix the biscuit topping: In a bowl, whisk almond flour, baking powder, and salt. In another bowl, whisk eggs, sour cream, and melted butter.

   Combine wet and dry. Fold in cheese if using.

8. Top the filling: Dollop the batter evenly over the filling in 8–10 mounds. It will spread as it bakes.

   Brush lightly with a bit of melted butter if you like extra color.

9. Bake: Place on the center rack and bake 22–28 minutes, until the biscuits are golden and the filling is bubbling around the edges.
10. Rest and serve: Let it sit 10 minutes before scooping. This helps the sauce set and keeps the biscuits intact.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 325°F oven, loosely covered, until warmed through so the topping stays tender and not soggy.

To freeze, cool completely, then wrap tightly.

Freeze up to 2 months. Thaw overnight in the fridge and reheat covered at 325°F, then uncover for the last 5–10 minutes to crisp the top.

Benefits of This Recipe

• Lower carb count: Almond flour and a biscuit topping reduce carbs without losing comfort.
• Flexible ingredients: Use rotisserie chicken, frozen vegetables, or what you have on hand.
• Family-friendly flavor: Creamy, savory, and familiar, so even picky eaters get on board.
• Meal prep friendly: Holds up well in the fridge and freezer, making weeknights easier.
• Gluten-free option: Naturally gluten-free when thickened with xanthan gum and made with almond flour.

What Not to Do

• Don’t over-thicken: A heavy hand with xanthan gum can make the filling gummy. Start small; it thickens as it cools.
• Don’t skip seasoning: Taste before baking.

  Cream and cream cheese can mute flavors—add salt, pepper, and thyme to balance.

• Don’t use watery vegetables raw: Zucchini or spinach can make the filling thin. If using, sauté and drain first.
• Don’t underbake the topping: Pale biscuits will be doughy. Wait for deep golden edges and a set center.
• Don’t overcrowd the pan: If your skillet is small, transfer to a larger dish so the biscuit topping cooks evenly.

Variations You Can Try

• Turkey Pot Pie: Swap the chicken for leftover turkey and add a pinch of rosemary.
• Dairy-Light: Use coconut cream instead of heavy cream and dairy-free cream cheese.

  Use olive oil or ghee in place of butter.

• Extra Veg: Add diced turnips or cauliflower florets for bulk with fewer carbs than potatoes.
• Herb Boost: Stir in chopped tarragon or sage for a more aromatic profile.
• Cheddar Jalapeño Topping: Add minced jalapeño and cheddar to the biscuit for a gentle kick.
• Single-Serve: Spoon filling into ramekins and top each with a scoop of batter. Bake 18–22 minutes.

FAQ

How many carbs are in a serving?

Exact carbs vary based on ingredients and optional add-ins like peas or arrowroot. A typical serving with almond flour biscuits, xanthan gum, and no peas lands around 8–10 net carbs.

Add peas or arrowroot and it can rise to 12–14 net carbs.

Can I make this without almond flour?

Yes. Use a coconut flour biscuit (about 1/2 cup coconut flour plus extra eggs and liquid), or try a low carb fathead dough topping. Note that coconut flour absorbs more moisture, so the texture will differ and you’ll need to adjust liquids.

What if I don’t have xanthan gum?

Use 1 tablespoon arrowroot or 1 tablespoon coconut flour to thicken.

Both add a few carbs. You can also simmer longer to reduce the sauce, though it may not get as silky.

Can I use raw chicken?

You can, but cook it first. Dice and sauté in a little oil with salt and pepper until no longer pink, then proceed with the recipe.

Pre-cooked chicken just speeds things up.

How do I keep the topping from getting soggy?

Let the filling simmer until it’s visibly thick before topping. After baking, rest the pie for 10 minutes to set. Reheat uncovered or partially uncovered to maintain texture.

Is this kid-friendly?

Yes.

Stick to milder vegetables and seasonings, and consider adding a small handful of shredded cheddar to the topping for extra appeal.

Can I make it ahead?

Assemble the filling and topping separately. Refrigerate both up to 24 hours. Warm the filling on the stove, add a splash of broth if needed, then top and bake.

This prevents the topping from absorbing liquid before baking.

Final Thoughts

This low carb chicken pot pie keeps the spirit of the classic while trimming the carbs and the workload. The creamy filling, herby notes, and golden biscuit top bring all the comfort you want on a cool night. It’s versatile, forgiving, and perfect for leftovers.

Keep the ingredients on hand, and you’ll always have a simple, satisfying dinner ready to go.