Indulge in the ultimate comfort food with this exquisite Keto Chicken Pot Pie Crumble. This recipe redefines a classic, offering a low-carb skillet chicken pot pie crowned with a crispy, tender biscuit crumble. It’s not just keto-friendly but also suitable for Paleo, Whole30, gluten-free, grain-free, dairy-free, and sugar-free diets, making it a truly clean eating and real food delight. Prepare for a cozy, healthy dinner that will warm your soul without compromising your dietary goals!
Few dishes evoke the same sense of warmth and nostalgia as a classic chicken pot pie. However, for those following a ketogenic, low-carb, or gluten-free lifestyle, this beloved comfort food often remains just a dream due to its traditional flour-thickened filling and carb-heavy crust. Until now! We are thrilled to introduce a revolutionary recipe that brings the hearty, soul-satisfying flavors of chicken pot pie back to your table: the Keto Chicken Pot Pie Crumble.
This isn’t just a low-carb alternative; it’s a culinary masterpiece that stands proudly alongside its traditional counterpart. Imagine a rich, creamy, and deeply flavorful filling, packed with tender chicken and wholesome vegetables, topped with an irresistible, golden-brown biscuit crumble that’s crispy on the outside and wonderfully soft within. It’s everything you love about chicken pot pie, reinvented to be healthier, cleaner, and perfectly suited for your dietary needs.
The best part? This easy skillet chicken pot pie crumble is incredibly versatile. It’s an ideal way to transform leftover Thanksgiving turkey into a spectacular new meal, or simply a fantastic weeknight dinner that will impress even the most discerning palates. Say goodbye to the struggles of finding a suitable low-carb pie crust – our ingenious biscuit crumble topping offers a delightful texture and flavor that many find even more appealing than traditional pie crusts. Get ready to experience a cozy, healthy dinner that tastes just as good, if not better, than the original, with only a fraction of the carbs!
Crafting the Perfect Keto Chicken Pot Pie Filling
The heart of any great pot pie lies in its filling, and our keto version is no exception. Traditional chicken pot pie fillings often rely on flour or cornstarch to create their signature thick, creamy texture. For our low-carb chicken pot pie, we’ve discovered a truly ingenious and healthy substitute: cauliflower puree. This simple swap not only eliminates unwanted carbs but also adds an extra layer of subtle flavor and nutrients without anyone guessing your secret ingredient.
To achieve this luscious base, we start with frozen cauliflower rice. The key is to thaw it thoroughly and, crucially, squeeze out all excess water. This step is non-negotiable for preventing a watery filling and ensuring that rich, thick consistency we all crave. Once the cauliflower is dry, it’s blended with high-quality bone broth, transforming into a silky-smooth puree that forms the foundation of our pot pie. This method delivers a gorgeously creamy texture while keeping the carb count significantly low.
The vegetables are an essential component, adding both flavor and texture. We sauté a vibrant mix of celery, leeks, carrots, and onion until perfectly softened. These classic ingredients contribute a sweet and savory depth that is truly comforting. For the protein, cooked chicken is ideal, whether it’s freshly prepared, leftover from a roast, or even holiday turkey. Abundant fresh herbs like rosemary, thyme, and dried sage are then stirred in, infusing the filling with bright, aromatic notes that elevate the entire dish. A touch of heavy cream can be added for an extra layer of richness, though we provide excellent dairy-free alternatives in our Recipe Notes for those with dietary restrictions.
The result is a filling that is undeniably creamy, wonderfully thick, and bursting with robust flavor – a true triumph for healthy eating.
The Irresistible Low Carb Biscuit Crumble Topping
One of the biggest challenges in creating a low-carb chicken pot pie is finding a suitable crust. Traditional pie crusts are typically high in carbohydrates and often don’t hold up well when adapted for keto or gluten-free ingredients. Our solution? Skip the pie crust entirely and embrace the magic of a light, fluffy, and perfectly savory biscuit crumble topping! This brilliant alternative not only simplifies the preparation process but also adds a unique and delightful texture that beautifully complements the creamy filling.
This extraordinary biscuit crumble is inspired by our wildly popular keto biscuit recipe, which has garnered rave reviews from everyone who tries it. Made primarily with almond flour, eggs, and melted ghee or grass-fed butter, this dough is surprisingly easy to whip up. It’s designed to be just slightly tacky, making it perfect for crumbling.
Instead of rolling out a dough, you simply pinch off grape-sized pieces of the biscuit batter and generously scatter them over the pot pie filling. As it bakes in the oven, these small pieces transform into golden nuggets of deliciousness: wonderfully crispy on the outside, with a tender, melt-in-your-mouth interior. This rustic presentation is not only charming but also ensures every bite of your low-carb chicken pot pie crumble includes a satisfying crunch and soft texture.
This biscuit crumble topping is truly a game-changer. It’s the perfect textural contrast to the smooth, rich filling, and it eliminates all the fuss and frustration often associated with gluten-free and low-carb pie crusts. Prepare to be utterly captivated by its irresistible taste and texture – it might just become your new favorite way to enjoy pot pie.
Serving, Reheating, and Freezing Tips for Your Keto Pot Pie
Once your Keto Chicken Pot Pie Crumble emerges from the oven, golden and bubbling, the hardest part is waiting. We recommend letting it cool for just 5 minutes. This brief resting period allows the filling to set beautifully, ensuring that each scoop is perfectly rich and not at all watery. You’ll be amazed at how well this low-carb pot pie holds its form, making it incredibly satisfying to serve.
This generous skillet keto chicken pot pie recipe is designed to yield at least 10 hearty servings, making it an excellent choice for family dinners, entertaining a crowd, or simply ensuring you have delicious, healthy leftovers throughout the week. Having this comfort food on hand makes meal prep a breeze for busy lunches or convenient freezer meals.
When it comes to reheating, while microwaving is an option, we highly recommend using the oven. Reheating in the oven helps maintain that delightful crispiness of the biscuit topping, ensuring your leftovers taste as freshly baked as possible. Place individual portions in a small oven-safe dish and warm at 350°F (175°C) for about 10-15 minutes, or until heated through.
For those who love to plan ahead, this keto pot pie freezes wonderfully. If you’re preparing it specifically as a freezer meal, we suggest freezing it unbaked after completing Step 8 (after topping with the biscuit crumble). When you’re ready to enjoy, simply thaw it overnight in the refrigerator and then bake at 350°F (175°C) for approximately 30 minutes, or until fully warmed and golden. Alternatively, you can freeze the filling separately and add a fresh batch of biscuit crumble before baking, ensuring maximum crispness. Refer to our detailed Recipe Notes below for more comprehensive freezing and reheating instructions, guaranteeing perfect results every time.
Watch the Keto Chicken Pot Pie Crumble Recipe Demo Video Here!
We genuinely believe this Keto Chicken Pot Pie Crumble will become a cherished staple in your home. If you try this recipe, please take a moment to leave a comment and give it a rating – your feedback means the world to us! We love hearing about your culinary experiences and always do our best to respond. And, of course, don’t forget to share your delicious creations and tag us on Instagram! Seeing your photos brings us immense joy and inspires our continuous recipe development. Happy cooking!
Keto Chicken Pot Pie Crumble
10
15 mins
30 mins
45 mins
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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
- ½ 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
- ½ cup heavy cream, optional, see notes for dairy free
Biscuit Crumble Topping
- 3-½ cups almond flour
- 3 eggs
- ½ cup ghee or grass fed butter, melted
- 3 teaspoons baking powder
- ¾ teaspoon kosher salt
Equipment
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cast iron skillet
Instructions
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Heat your 12″ cast iron skillet (or largest oven safe skillet) over medium heat. Preheat your oven to 350°F (175°C).
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Add the olive oil, celery, leeks, carrots and onion. Season with kosher salt and pepper. Cook, stirring occasionally until soft, about 10-15 minutes.
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While the vegetables are getting soft, prepare the biscuit crumble topping. In a medium size bowl, combine all the topping ingredients and stir until well combined. The dough should be slightly tacky. If it seems too wet, add a little more almond flour until it reaches the desired consistency. Set aside.
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To the softened vegetables, add the fresh rosemary, fresh thyme, dried sage, dried garlic, and chopped cooked chicken (or turkey). Stir to combine and cook for another 3-5 minutes to allow the flavors to meld.
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In a high-speed blender or food processor, combine the thoroughly squeezed-out cauliflower rice pulp and the chicken stock. Blend on high speed until the mixture is completely pureed and smooth.
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Pour the cauliflower puree into the skillet with the cooked vegetables and chicken. Stir gently to combine all ingredients and warm through thoroughly.
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Stir in the heavy cream (if using) and finely chopped parsley. Taste the filling and adjust seasonings with salt and pepper as needed to achieve your desired flavor.
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Using both hands, pinch off grape-sized pieces of the prepared biscuit batter and artfully crumble them all over the top of the pot pie filling. Don’t worry about perfection; a rustic, uneven topping will bake beautifully and create wonderful texture.
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Bake in the preheated oven at 350°F (175°C) for 20-25 minutes, or until the biscuit crumble topping is gorgeously golden brown and the filling is bubbly. Remove from the oven and let cool for 5 minutes before serving.
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Serve warm and enjoy this comforting meal. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 6 months for future enjoyment.
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For more detailed advice, substitutions, and helpful tips, please refer to the comprehensive Notes section below!
Notes
Herbs: The generous use of fresh herbs is what gives this comforting dish a light and vibrant character. We highly recommend using fresh rosemary and thyme for their superior flavor. If fresh herbs are unavailable, you can substitute 1 tablespoon each of dried rosemary and dried thyme. For sage, we actually prefer dried sage in this recipe for its concentrated flavor.
Dairy-Free Option: While heavy cream adds a delightful richness, it is an optional ingredient. For a dairy-free version, you can substitute ½ cup of homemade cashew cream, full-fat canned coconut cream, Silk dairy-free heavy cream, or original flavor Nutpods. These alternatives will provide a similar creamy texture without the dairy.
Whole30 Compliance: To make this dish Whole30 compliant, simply omit the heavy cream or substitute it with cashew cream, coconut cream, or Nutpods (ensure they are Whole30 approved). The biscuit crumble topping, while low-carb and gluten-free, might be considered “SWYPO” (Sex With Your Pants On) by some strict Whole30 followers, as it mimics a non-compliant food. Use your best judgment; many find it acceptable during a Whole30.
Adding Peas: Traditional pot pie often includes peas. We’ve omitted them to keep the carb count as low as possible. However, if you’re comfortable with a slightly higher carb count, you can certainly add 1.5 cups of frozen peas after stirring in the heavy cream. Alternatively, for a low-carb green vegetable, you can add 1.5 cups of chopped green beans and sauté them with the other vegetables in Step 2.
Nut-Free Alternative: If you need this recipe to be nut-free, tigernut flour is often recommended as a good substitute for almond flour in baking. We haven’t personally tested it for this specific recipe, but it’s a popular choice for nut-free, grain-free baking. If you don’t need the recipe to be keto, you could also use your favorite gluten-free biscuit recipe for the crumble topping. Please share your results in the comments if you try a nut-free substitution!
Egg-Free Option: For an egg-free biscuit crumble topping, you should be able to substitute flax eggs. We recommend using 3 tablespoons of flax meal mixed with 7-½ tablespoons of water, allowing it to sit for 5 minutes to thicken before incorporating into the biscuit dough. We haven’t tried this variation ourselves, so please let us know in the comments if it works well for you!
Baking in a Pie or Casserole Dish: If you don’t have a large enough oven-safe skillet, you can easily transfer the prepared filling to a deep glass pie dish or a standard glass casserole dish. Bake for the same amount of time as instructed.
Reheating Leftovers: While microwaving for about 3 minutes will heat leftovers, the best way to maintain the biscuit’s crispness is to reheat in a small oven-safe dish at 350°F (175°C) for approximately 10-15 minutes, or until warmed through.
Freezing Instructions: To prepare this as a freezer meal, we recommend freezing the pot pie after Step 8, before it has been baked. Thaw it overnight in the refrigerator, then bake at 350°F (175°C) for approximately 30 minutes, or until thoroughly warmed and the topping is golden. Alternatively, you can freeze just the filling, then, after thawing, prepare the biscuit topping fresh, add it, and bake.
American
Main Course
Natalie
Calories:
470
,
Total Carbs:
16.5g
,
Protein:
25.5g
,
Fat:
23.9g
,
Fiber:
4.8g
,
Net Carbs:
12g
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