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!
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!
PrintKeto Chicken Pot Pie Crumble
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 1x
Ingredients
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
Instructions
- 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!
Notes
Cooked Chicken: This is a great use of leftover roasted chicken (or Thanksgiving turkey!). If you don’t have leftover chicken, you could get a pre-cooked rotisserie chicken (Whole Foods makes a great one!). Or you could roast 1.5 pounds chicken breasts drizzled in olive oil, salt and pepper on a sheet pan in a 425°F oven for 20-25 minutes, then chop.
Herbs: Adding tons of fresh herbs is what keeps this comforting dinner feeling light and fresh. I love using fresh rosemary and thyme if I can. If not, I would substitute 1 tablespoon each dried rosemary and thyme. I prefer dried sage over fresh sage in this dish.
Dairy Free: The heavy cream in this pot pie is optional, but I love adding it for creaminess. You could substitute 1/2 cup cashew cream, coconut cream from a can, Silk dairy free heavy cream, or original flavor Nutpods for dairy free creaminess.
Whole30: If you skip the heavy cream, or cashew cream, coconut cream or Nutpods this dish is using all Whole30 friendly ingredients. The biscuit crumble topping could be considered swypo, so use your best judgement. I’d personally be fine eating this during a Whole30.
Adding Peas: Traditionally pot pie has peas in it. I left them out because they’re higher carb. But if you’re ok with a higher carb count you can definitely add them in! I’d add in 1.5 cups after adding in the heavy cream. Or, you could add in 1.5 cups of chopped green beans and sautee with all the veggies in Step 2.
Nut Free: I’ve never used it, but I’ve heard tigernut flour is a great substitution for almond flour if you need this to be nut free. You could also substitute your favorite gluten free biscuit recipe to use as the crumble topping if you don’t need this to be keto. If you try this and it works please let me know in the comments!
Egg Free: I’ve never tried it, but you *should* be able to substitute a flax egg in the biscuit crumble topping if you need this to be egg free. Substitute 3 tablespoons flax meal mixed with 7-1/2 tablespoons water, left to stand for 5 minutes to thicken. If you try this and it works please let me know in the comments!
Baking In A Pie Dish or Casserole Dish: If you don’t have a large enough oven safe skillet, you can add the filling to deep glass pie dish, or a glass casserole dish and bake for the same amount of time!
Reheating: You can microwave to reheat leftovers, about 3ish minutes. Or, if you have time, it’s the yummiest if you reheat in a small oven safe dish at 350°F for 10ish minutes, or until warmed through. Will keep the biscuits crispy!
Freezing: If you’re planning on making this as a freezer meal to stock your freezer, I would freeze after step 8, before baking it. Thaw overnight in the fridge, then bake at 350°F for closer to 30 minutes to completely warm through. You could also freeze before ever making the biscuit topping. After thawing, make biscuits fresh, top, and bake.
Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above, including the heavy cream. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.
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28 Comments on “Keto Chicken Pot Pie Crumble”
Can’t wait to make this next week. Thanks Natalie!
I sure hope you like it Jennifer!
This is AMAZING. We subbed reduced fat crescent rolls for the topping because I’m lazy and we wanted something with less fat marcos. This so delicious – HIGHLY recommended!
★★★★★
I love that you subbed the biscuit crumble for crescent rolls Courtney. That is a genius idea! :)
This recipe is awesome! Made it tonight for dinner and have tons for leftovers this week. Absolutely delicious! Thanks Natalie!!
I hope your leftovers this week are delicious Stephanie!
It was soooo yummy and very easy to make ! Thank you for making and sharing wonderful recipes.
★★★★★
I love to hear that it was easy to make and yummy Shauna. That is exactly what I was hoping for.
Made this for my family. It’s so funny that they didn’t like the biscuits when I make them on their own, but they loved it on this. I like them with way though.
I am so happy you liked my chicken pot pie Shara! Even better that your family enjoyed it too!
Absolutely loved this recipe! I made it with leftover thanksgiving turkey and ended up having to do loads of substitutions (green onions instead of leeks, everything but the leftovers seasoning from Trader Joe’s and dry rosemary instead of the fresh herbs called for/ 1.5 bags of cauli + 1/4tsp xantham gum) based on what was in my fridge and pantry but the taste was amazing !! I’ll definitely be making this again with chicken, leeks, and fresh herbs in the future !!!
★★★★★
I love that you were able to adapt the recipe based on what you had on hand Jay. That is what cooking is all about! :)
Made this on Black Friday. Easy, delicious & so great to have a ‘prepped’ meal ready to reheat this last week. I made with green beans instead of carrots ( I had none on hand). Because of you I don’t even put my cast iron away any more. It’s home is right on my stove, ready to go… every day.
★★★★★
I am so glad you enjoyed it Carrie! I am so glad you are putting your cast iron skillet to good use! :)
This was so delicious I even warmed it up for lunch the next day! I hated pot pie growing up but this year has been about comfort and this recipe screamed warm and comforting. My father in law also ate a huge helping the day after his third round of chemo and he loved it! He has been trying to regain some weight so it was awesome to see him able to eat such a big helping! Thank you for another delicious recipe!
I am so glad your father in law enjoyed it too Jodi! I am so glad the meal was comforting to him. I am sending my best wishes to him for a speedy recovery.
Wow wow wow! I made this thanksgiving weekend and it was delicious. The inside was nice and firm; not soupy at all. Using cauliflower to thicken is just genius! The almond flour biscuit crumble topping was not only beautiful but crispy and tasty. I have a LOT of leftovers, but I already know I will make it again and again.
★★★★★
Yeah! I am so glad you enjoyed it Casey!
Another great recipe! I managed to mess up the filling by using 3 unlabeled bags of cauliflower rice so my purée was not as smooth and creamy as it should’ve been and my overall filling didn’t turn out right. This is without a doubt user error on my part. As usual the flavor was amazing and I used all dried herbs. Since my filling wasn’t right, I just added broth to the individual servings and made them into a bowls of makeshift chicken and dumplings. Thank you for making such incredible recipes that are still SO delicious even when we make mistakes preparing them!
★★★★★
! I love that you were able to save the recipe even after you made a tiny mistake Chelsea. I am so happy you enjoy my recipes. Thanks so much for the feedback, I really appreciate it.
I think the Vitamix is especially important in this. I used a food processor and it never got creamy.
It’s still in the oven and I’m feeling deflated.
★★★
Well shoot! I sure hope the pot pie turned out well for you Stefanie. The vitamix really does help really blend it so it does get very creamy. It should still work pretty well with a food processor. I sure hope it still at least tasted delicious. Don’t feel defeated, at least you tried your very best. Good for you! :)
NATALIE. I adore you – you always hit it out of the park. This recipe is insanely DELICIOUS. Like Thanksgiving in a bowl. I used leftover Thanksgiving turkey (I was too lazy to make chicken) and I didn’t have leeks so I used some frozen hashbrowns just to make sure the consistency wasn’t thrown off by their elimination and it turned out PERFECT. I don’t have a cast iron skillet so I just used a 9×13 and baked for 30 minutes. I think next time, I might use just a tish less thyme (personal preference – not a *HUGE* fan of thyme). Overall, phenomenal job – this is going to replace my current pot pie recipe!
★★★★★
Oh my goodness Lyndsie! What a nice comment, thank you so much! You really made my day. I am so happy you liked my pot pie. I am so glad it turned out well in a 9 x 13 pan. Adding in frozen hashbrowns was a genius idea!
Amazing!
I didn’t have all of the fresh and dried herbs so I used poultry seasoning to taste and I did have the cream!
Sharing it with friends
Husband loves!
Will also make this as a meal to give friends who are having a baby or if they suffer a loss
★★★★★
Using poultry seasoning is a genius idea Jennifer! It would be a fantastic dinner to bring to someone. What a lovely idea.
Made this with leftover turkey. Delicious! Next time, I may add a little xanthum gum to help thicken it up just a wee bit. I used whole cauliflower instead of rice so I may not have squeezed out enough moister from them. The crust was GREAT and will use it again for some biscuits and gravy one morning. This is a GREAT recipe!
★★★★★
So glad you enjoyed the crust Emily. Sounds like you had a yummy breakfast of biscuits and gravy. Yum!