Keto Chicken & Veggie Bake with Almond Biscuit Topping
A comforting, low-carb chicken pot pie with a tender vegetable filling and a fluffy almond flour biscuit topping. Perfect for keto dieters who miss classic comfort food.
- Prep15 min
- Cook50 min
- Total1h 5m
- DifficultyMedium
- Servings12
This dish reinvents the classic chicken pot pie for a ketogenic lifestyle. The filling is a creamy, savory mix of tender chicken and low-carb vegetables, all simmered in a rich broth and cream sauce.
The star is the biscuit topping: light, fluffy, and made with almond flour and oat fiber, it bakes into a golden crust that seals in the filling. Serve it as a hearty dinner that feels indulgent but stays within your macros.
Ingredients
Servings
Filling
Biscuit topping
Converted amounts are rounded.
Method
- In a large cast-iron skillet or oven-safe casserole dish, melt 6 tablespoons of the butter over medium heat. Add the diced onions, carrots, broccoli, cauliflower, zucchini, drained green beans, celery, and mushrooms. Sauté until the vegetables are tender, about 8-10 minutes.
- Pour in the chicken broth and let it simmer until reduced by about half, roughly 10 minutes.
- Add the cream cheese and heavy cream, stirring until the cream cheese is fully melted and the sauce is smooth. Continue to simmer until the sauce thickens, about 5 minutes. Stir in the dried thyme, salt, pepper, and poultry seasoning.
- If using, sprinkle the xanthan gum evenly over the sauce and stir well to thicken further. Fold in the cooked, shredded chicken until evenly distributed. Remove from heat.
- Preheat the oven to 350°F. In a separate bowl, beat the egg whites with a hand mixer until frothy but not stiff.
- Add the almond flour, oat fiber, shredded mozzarella, baking powder, and a pinch of salt to the egg whites. Mix with the hand mixer until well combined.
- Add the remaining 3 tablespoons of butter and beat until the dough is smooth and holds together.
- Drop spoonfuls of the biscuit dough over the filling, covering the surface evenly. Bake for 25-30 minutes, until the biscuits are golden brown and no longer doughy underneath.
- Let the dish rest for 5 minutes before serving. Scoop portions with a large spoon, making sure each serving includes both filling and topping.
💡 Tips
- For a thicker sauce, do not skip the xanthan gum; it helps mimic the texture of a traditional pot pie gravy.
- Use a well-seasoned cast-iron skillet for even heat and a nice crust on the biscuits.
- If you prefer a chunkier topping, drop the biscuit dough in larger spoonfuls and spread slightly.
Inspired by a recipe from Diet Doctor