Chili Cheese Biscuit Pot Pie (Low Carb, Keto)
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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!
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.
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.
Rotel-diced tomatoes and green chiles
Spices – Chili powder, Ground cumin and smoked paprika
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
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.
Stir the rotel, tomato sauce and seasonings into the meat. Let it simmer for about 15 minutes.
Make the biscuit topping
Put the almond flour, baking powder, garlic powder and salt in a small bowl and whisk to combine.
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
Drop the biscuit topping mixture by large spoonfuls onto the chili beef mixture in the skillet.
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.
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.
This cheese pot pie recipe has a mid-spice level. However, you can adjust the heat to your liking by adding cayenne pepper, jalapenos or red pepper flakes to the chili filling
This recipe calls for ground beef, but you can use ground turkey or chicken. Just make sure to adjust the cooking time accordingly.
We use a shredded Mexican cheese blend, but you can experiment with different types of shredded cheese, such as pepper jack, Monterey jack or cheddar. Just choose a cheese that melts well and has a good flavor.
More Keto Comfort Food Recipes!
Cajun Shrimp Pasta
Big Mac Skillet with Special Sauce
Sheet Pan Zucchini Lasagna
Chili Cheese Biscuit Pot Pie Low Carb, Keto
- 2 pounds ground beef
- 1/2 cup diced onions
- 2 cloves minced garlic
- 1 10-ounce can Rotel Diced tomatoes and green chilies
- 1 8-ounce can tomato sauce
- 1 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspooon smoked paprika
- 1 1/2 cups finely ground almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 3/4 cup Shredded Mexican cheese blend
- 1/4 cup sour cream
- 2 large eggs
- 2 tablespoons butter melted but not hot
Make the filling
- In a 12-inch oven-safe skillet, cook the ground beef until it is browned, and the onions and garlic are translucent, about 10 minutes. Drain if necessary.
- Stir in the Rotel, tomato sauce and seasonings. Simmer over low heat for 15 minutes, then remove from the heat.
- Preheat the oven to 375 degrees.
Make the biscuit topping
- In a small bowl, whisk together the almond flour, baking powder, garlic powder and salt until well combined.
- In a medium bowl, stir together sour cream, eggs and melted butter. Next, add the almond flour mixture to the bowl and gently stir until well combined. Don't overman. Finally, fold the cheese into the biscuit dough.
- Drop the biscuit topping mixture by large spoonfuls onto the chili beef mixture in the skillet.
- Bake for 15-20 minutes or until the biscuits are cooked through and slightly browned on top. Allow to cool for 15 minutes before serving.
Disclaimer: Nutritional information is included as a courtesy and is calculated to the best of my ability, using my preferred brands. I recommend calculation your own macros, as they can widely vary depending on the brands of ingredients you use.