Keto Chicken Pot Pie Crumble
Keto Chicken Pot Pie Crumble Recipe + Video – a low carb skillet chicken pot pie with a crumble biscuit topping. Paleo, Whole30, gluten free, grain free, dairy free, sugar free, clean eating, real food.
I can’t remember the last time I was this excited about a recipe!!!
This keto chicken pot pie crumble is the cozy, healthy dinner of my dreams! A thick and luscious low carb pot pie filling topped with a crispy and tender biscuit crumble. It tastes JUST as good as traditional chicken pot pie, but a fraction of the carbs. I made this with leftover Thanksgiving turkey, which I highly recommend!
Bonus, I love this crumbly biscuit topping even more than pie crust!
Table of Contents
Keto Chicken Pot Pie Filling
Traditionally, chicken pot pie is made with veggies in a white sauce that is thickened with flour. To make this way more keto friendly, I thicken it with cauliflower puree! It’s genius! I thaw frozen cauliflower rice, squeeze out all the water (do no skip this step!), then blend it with bone broth.
I pour it over the sauteed celery, leeks, carrots, onion, cooked chicken (or turkey!) and lots of fresh herbs for brightness and fresh flavor. To make it creamier, I add in some heavy cream. I have tons of suggestions in the Recipe Notes if you need this to be dairy free!
The filling is creamy, thick, luscious and perfect!
Low Carb Biscuit Crumble Topping
I’ve never been able to find a low carb pie crust that I like, or that holds up very well. I skip the pie crust all together and top the filling with a biscuit crumble! It’s based off my keto biscuits which are SUCH with everyone who tries them.
I pinch of grape size pieces of the biscuit batter and drop it all over the top. It bakes in the oven and gets crispy on the outside, and tender on the inside.
It is irresistible!
Serving, Reheat + Freezing
After letting this cool for 5 minutes, it’s ready to scoop and serve! It’s not watery at all!
This skillet keto chicken pot makes enough to serve for sure 10 servings! Great to make for a crowd, or if you want delicious leftovers to enjoy for lunches for the week or stock your freezer with.
You can reheat in the oven, but my favorite is to reheat in the oven so the biscuit topping stays crispy. See Recipe Notes for tips on freezing and reheating.
Watch Chicken Pot Pie Recipe Demo Video
If you make this Keto Chicken Pot Pie Crumble be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Keto Chicken Pot Pie Crumble
Keto Chicken Pot Pie Filling
- 2 tablespoons olive oil, ghee, grass fed butter or avocado oil
- 1 stalk of celery, or about 12 ribs, sliced
- 2 leeks, white stalks sliced in half, then sliced into half moons
- 2 medium carrots, chopped
- 1/2 a yellow onion, chopped
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 teaspoon dried sage
- 1 teaspoon dried garlic
- 3 cups cooked chicken, or turkey, chopped (see Notes below)
- 1 cup finely chopped parsley
- kosher salt
- black pepper
- 3 10-ounce bags frozen cauliflower rice, thawed and all water squeezed out using a nut milk bag or dish towel
- 4 cups chicken stock
- 1/2 cup heavy cream, optional, see notes for dairy free
Biscuit Crumble Topping
- 3-1/2 cups almond flour
- 3 eggs
- 1/2 cup ghee or grass fed butter, melted
- 3 teaspoons baking powder
- 3/4 teaspoon kosher salt
- Heat your 12" cast iron skillet (or largest oven safe skillet) over medium heat. Preheat your oven to 350°F.
- Add the olive oil, celery, leeks, carrots and onion. Season with kosher salt and pepper. Cook, stirring occasionally until soft, about 10-15 minutes.
- While the vegetables are getting soft, make the biscuit crumble topping. In a medium size bowl combine all the ingredients and stir to combine. The dough should be just a little tacky. If it seems too wet, add more almond flour until it's just a little tacky. Set aside.
- To the softened vegetables, add the rosemary, thyme, dried sage, dried garlic and chopped chicken (or turkey). Stir to combine and cook another 3-5 minutes.
- In your high speed blender (or food processor) add the squeezed out cauliflower rice pulp and the chicken stock. Blend on high speed until completely pureed.
- Add the cauliflower puree into the skillet with the cooked vegetables and chicken. Stir to combine and warm through.
- Add the heavy cream and parsley. Stir to combine. Taste for salt and pepper and add more to taste if needed.
- Using 2 hands, crumble grape size pieces of the biscuit batter all over the top of the pot pie. It doesn't need to be perfect, the more rustic looking the better.
- Bake at 350°F for 20-25 minutes until the biscuit crumble topping is golden brown. Remove from the oven and cool for 5 minutes.
- Serve warm. Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
- See Notes below for more tips, tricks and substitution recommendations!
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50 Comments on “Keto Chicken Pot Pie Crumble”
Hi! Will you please verify the amount of celery to use? 12 seems like a lot. Want to make sure I’m reading this right. Thank you!!
Hi Mary, in the recipe I put 1 stalk of celery or 12 ribs (the pieces when the stalk is cut). Hope that helps!
This recipe deserves 10 stars!!! The flavor from the fresh herbs and the texture from the cauliflower purée is WAY better than any pot pie. And with that keto biscuit topping you do not miss the crust. If you like comfort food this is the dish for you!
This is the best compliment! My family absolutely loves this recipe too! I am so happy to hear that you like it so much.
Hi! Can you skip the cauliflower and add a tbs of tapioca starch to thicken the sauce and still keep it keto? :)
Yes! I would probably use 2 tablespoons to get it to the correct consistency! It’s such a small amount it would still be very keto friendly. Love this idea!
This was so delicious! I threw all the veggies in a food processor and added a couple extra as well to make for easier prep/less chopping. The crumble crust was so much easier than rolling out crust, such a good idea! Tastes like biscuits, not complaining!
SO smart, Sarah! Love this! Aren’t those biscuit crumbles to die for? My fav!
The best comfort food. and this recipe make a huge amount so it was great for leftovers. I loved the biscuit topping so much.
I agree, the topping is delicious Heidi. So glad you have leftovers.