Go Back Email Link
+ servings
keto chicken pot pie crumble in a cast iron skillet on a white background
Print Recipe
4.91 from 20 ratings

Keto Chicken Pot Pie Crumble

A low carb skillet chicken pot pie with a crumble biscuit topping.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 10
Calories: 470
Author: Natalie


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!



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.


Calories: 470 | Total Carbs: 16.5g | Protein: 25.5g | Fat: 23.9g | Fiber: 4.8g | Net Carbs: 12g