Keto Chili Pot Pie with Biscuit Topping
The ultimate low-carb comfort food! This keto chili pot pie with biscuit topping is a mix of hearty chili filling topped with a cheesy, almond flour biscuit crust to make each bite a savory one. Made in under an hour you can easily meal prep this dinner in advance.
The perfect dish to curl up with and still stick to your keto diet. With a thick chili base this keto chili pot pie is topped with a savory crust that gives you the best of both worlds… and all with a low-carb twist. For another great healthy chili choice, check out our WHITE CHICKEN CHILI.
High in protein, keto chili keeps you full but without the heavy feeling you’d expect from a traditional chili recipe. And since this recipe is made primarily from pantry staples, it comes together quickly. For another delicious option try our friend Mandy’s EASY CHICKEN POT PIE CASSEROLE, easy and so tasty!
Perfect for family dinners or to make in advance for busy weeknight dinners. In fact, as the flavors settle it almost tastes even better the next day.
Ingredients For The Keto Chili Pot Pie
Lean ground beef
Onion
Garlic
Tomato sauce
Diced tomatoes
Chili powder
Paprika
Almond flour
Baking powder
Garlic powder
Salt
Cheese
Sour cream
Egg
Butter
See the recipe card for quantities.
Instructions
Over medium heat, brown the ground beef and onions. Add in the garlic and cook for a few minutes before draining any excess grease.
🍴 PRO TIP!
Make sure to do this in an oven safe skillet or dutch oven so there is no need to transfer ingredients and dirty up another dish!
Continue to cook the beef over medium heat as you add in the tomatoes, tomato sauce, and seasonings, and simmer over low heat for a couple of minutes.
In a large bowl, add the dry ingredients for the biscuit topping. In a smaller bowl, whisk together the rest of the ingredients. Then, pour them into the dry mixture taking care not to over mix.
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Remove the meat mixture from the heat and spoon the biscuit topping over top.
Bake in the oven until warmed through and the topping has turned golden brown (roughly 20 minutes).
Let it sit for 10 minutes before serving.
How To Make the Keto Chili Pot Pie In Advance
One of the things that makes this easy keto chili recipe the perfect meal is that you can meal prep it ahead of time and then cook it when you need it! This is one of my favorite ways to create freezer meals for friends and new moms.
Follow the instructions to make the keto chili by browning the beef and adding in the sauce ingredients on the stove top. Let it cool fully.
From here, you can either make the biscuit topping and spread it on or wait until you need to keto chili and make the topping fresh. Either way, let it all cool before wrapping the dish in plastic wrap and storing it in the fridge for 1-2 days.
You can also make this low carb diet recipe in the slow cooker. Prep all meat ingredients and place in slow cooker and heat on low for 2 hours. Prepare biscuit topping mix after heated through and place on top as per regular oven instructions and bake in the same manner.
When you’re ready to eat it, let the dish come to room temperature before baking it in the oven until warmed through and the top is browned. Know that the sauce does thicken in the fridge slightly so you may need to add a dash of broth, water, or tomato sauce to the base.
Storing Leftovers
Leftovers will keep in the fridge for 3-4 days. Allow the keto chili to cool fully before wrapping the dish in plastic wrap or placing the leftovers into an airtight container.
This can also be frozen in freezer bags or a freezer safe container for up to 3 months. Allow the frozen chili to thaw in the refrigerator overnight before reheating.
To reheat, pop it into the oven at 350F and heat until warmed through. You can reheat portions in the microwave in intervals as well, but the biscuit topping won’t have as much texture as it did initially.
Again. You may need to add a dash of broth to the chili as it thickens in the fridge.
Flavor Variations
This low-carb chili recipe is easy enough to make and adapt so that you can create something slightly new each time you make it. Below are a few tasty ideas to mix in.
Extra spices: if you love spicy chili, add a dash of hot sauce or red pepper flakes to the chili mixture for a kick of heat. Or, you could add in some cumin, paprika, and any other seasoning you enjoy.
Vegetables: Low-carb vegetables like zucchini, bell pepper, green chilies and mushrooms are great options and work well in this keto chili recipe and allow you to stretch the meal a bit further.
Serving: top this chili with avocado, green onions, sliced jalapeno, pickled onions, more sour cream, or any more favorite toppings for new and delicious flavors.
Biscuits: though this beanless chili is made with a delicious biscuit topping, you could forgo that and instead serve it with a side of keto biscuits, or keto cornbread instead.
🗹 RECIPE FAQ’S
Tips and Tricks
Save yourself the washing and make the entire dish in one oven-safe pot. Dutch ovens are great for this as you can brown the beef and assemble the entire chili pot pie in them and pop it right in the oven to finish cooking.
Yes! This low-carb chili pot pie can be made with ground turkey as well as ground chicken. Substituting new meats is a great way to adjust the flavor slightly so that you can make it again and again.
Yes! To freeze the keto chili assemble it fully in a freezer-safe container. It will stay fresh for 2-3 months. When you need it, let it thaw overnight in the fridge before transferring it to an oven-safe dish. Cover it in aluminum foil and bake it at 350F until warmed through. In the last 5-10 minutes, uncover the chili so that the almond flour crust has time to brown.
What goes great with Keto Chili Pot Pie?
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Keto Chili Pot Pie with Biscuit Topping
Ingredients
- 1 pound lean ground beef
- 1/2 cup onion diced
- 2 tablespoons fresh garlic minced
- 1/2 can tomatoes diced
- 1/2 can tomato sauce
- 1 tablespoon chili powder
- 2 teaspoon smoked paprika
For the biscuit topping
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup cheese shredded
- 1/4 cup sour cream
- 1 egg
- 1 tablespoon butter melted and cooled
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Instructions
- Preheat oven to 375. In an oven safe skillet or dutch oven over medium heat, brown meat and onions and cook until soft. Add garlic and cook for a minute or two more. Drain if needed and add back to pan.1 pound lean ground beef, 1/2 cup onion, 2 tablespoons fresh garlic
- Continuing over low to medium heat, add tomatoes, tomato sauce, chili powder and smoked paprika. Simmer for 3 to 5 minutes.1/2 can tomatoes, 1/2 can tomato sauce, 1 tablespoon chili powder, 2 teaspoon smoked paprika
- While the meat is simmering, Add dry ingredients to a medium bowl and mix well. In a small bowl, mix together sour cream, cheese, egg and melted butter. Mix well but careful not to over mix.1 cup almond flour, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1 cup cheese, 1/4 cup sour cream, 1 egg, 1 tablespoon butter
- Remove meat and sauce from heat and spoon biscuit topping over the top of meat mixture. Bake for 20 to 30 minutes until biscuits are golden brown. Allow to cool for 5 to 10 minutes before serving.
