Chili Cheese Biscuit Pot Pie (Low Carb, Keto)

Biscuit topped chili cheese pot pie is a delicious and hearty meal that starts with a savory chili filling and finishes with tender low-carb cheese biscuits. It’s the ultimate comfort food!

If you’re looking for a delicious and comforting low-carb meal, my chili cheese biscuit pot pie is perfect for you! This recipe has been a family favorite of ours for 6 years. It’s also featured in my first cookbook, Southern Keto. I’ve revised it a bit from the original recipe, and now it’s even better!

Why you’ll love Chili Cheese Biscuit Pot Pie

This keto-friendly chili pot pie combines savory chili and fluffy cheese biscuits. The chili is thick and has just enough sauce to keep the biscuits from getting soggy. It’s a match made in Southern comfort food heaven! It’s a simple-to-make low-carb meal that will warm and fill you up, perfect for chilly nights or lazy weekends. We happen to love it any time of year!

Ingredients

Equipment needed:

12-inch cast iron skillet or oven-safe skillet

If you don’t have either, you can bake the pot pie in a 9×13-inch baking dish.

Chili filling:

Ground beef – Ground beef is best for this recipe, but you can substitute your preferred protein, such as ground chicken, turkey or pork.

Onions – Fresh onions are preferred, but you can substitute 2 tablespoons of dried minced onion.

Garlic

Rotel-diced tomatoes and green chiles

Tomato sauce

Spices – Chili powder, Ground cumin and smoked paprika

Biscuit topping:

Almond Flour – Use good quality finely ground blanched almond flour. Not all brands are created equally; some aren’t ground finely enough for baked goods. I haven’t had a good experience with the Great Value brand almond flour. The brands I use the most are Kirkland Costco almond flour and Blue Diamond almond flour.

Baking powder – Make sure to use baking powder, not baking soda! Baking powder helps the biscuits to rise. Make sure your baking powder is fresh because it loses its potency over time. You should replace it every six months

Garlic powder and Salt

Shredded cheese – Use your favorite cheese. We like to use a Mexican cheese blend.

Sour cream – Full-fat Greek yogurt can be substituted for sour cream.

Eggs and Butter

How to make Chili Cheese Pot Pie

Make the Filling

Step 1

Put ground beef, onions and garlic in an oven-safe skillet over medium heat. Cook until the meat is browned and the onions are translucent. This should take about 10 minutes. Drain off the grease.

Step 2

Stir the rotel, tomato sauce and seasonings into the meat. Let it simmer for about 15 minutes.

Make the biscuit topping

Step 1

Put the almond flour, baking powder, garlic powder and salt in a small bowl and whisk to combine.

Step 2

In a medium bowl, stir the eggs, sour cream and butter until thoroughly mixed. Add the almond four mixture to the bowl and stir to combine, careful not to overmix the dough. Gently fold in the cheese until it’s blended in.

Assemble and bake the pot pie

Step 1

Drop the biscuit topping mixture by large spoonfuls onto the chili beef mixture in the skillet.

Step 2

Bake for 15-20 minutes or until the biscuits are cooked through and slightly browned on top.

Let the pot pie cool for a few minutes before serving. This will allow the filling to set and make it easier to serve.

Serving suggestions

Any toppings you usually eat with chili would be great served with this chili cheese biscuit pot pie!

• A dollop of sour cream or Greek yogurt
• Fresh cilantro
• Hot sauce or salsa for some extra heat
• Avocado or guacamole for creaminess and healthy fats
• Sliced jalapenos
• Red or green onion
• Shredded cheese

Storage and reheating

Storage: Transfer the leftover chili cheese pot pie to an airtight container and place it in the refrigerator. It will stay fresh for up to 3-4 days.

Freezing: To freeze the biscuit topped chili cheese pot pie, transfer it to an airtight freezer-safe container and place it in the freezer. It will stay fresh for up to 2-3 months.

Thawing: Transfer the pot pie from the freezer to the refrigerator and let it thaw overnight.

Reheating: To reheat, preheat oven to 350 degrees. Remove the pot pie from the airtight container and place it in a baking dish. Cover the dish with foil and bake for 15 minutes until the pot pie is heated.

If you love down-home southern cooking, Check out my Southern Keto cookbooks! I’ve written 3 cookbooks, and each book has over 100 recipes in it. As always, they use easy-to-find ingredients.

FAQs