Cheesy chili biscuit pot pie is a one-skillet dinner that marries two comfort classics – a rich, savory ground beef chili under fluffy, golden almond flour biscuits. Everything bakes together in a cast-iron skillet until the biscuits are set and the chili bubbles at the edges. Low-carb, gluten-free, and cozy enough for the whole family.
Is there anything better than a one-skillet meal that screams comfort? This Cheesy Chili Biscuit Pot Pie is the cozy dinner your family has been dreaming of. Imagine a rich, savory chili bubbling away, loaded with perfectly seasoned ground beef. Now, picture that topped with fluffy, golden, cheesy biscuits made from almond flour, keeping everything deliciously low-carb and gluten-free. It’s the perfect marriage of two beloved classics—chili and biscuits—baked together in a cast-iron skillet for a meal that’s as impressive as it is easy to make. Let’s get cooking!
Ingredients
• FILLING
• 2 pounds / 907 g (32 oz) ground beef
• ½ cup / 75 g (2.65 oz) diced onions
• 2 cloves garlic, minced
• 1 (14-ounce) / 400 g (14.1 oz) can petite diced tomatoes, undrained
• 1½ tablespoons / 11 g (0.39 oz) chili powder
• 2 teaspoons / 4 g (0.14 oz) ground cumin
• 1 teaspoon / 2 g (0.07 oz) smoked paprika
• BISCUIT TOPPING
• 1½ cups / 168 g (5.9 oz) finely ground blanched almond flour
• 2 teaspoons / 8 g (0.28 oz) baking powder
• ½ teaspoon / 1.5 g (0.05 oz) garlic powder
• ¼ teaspoon / 1.5 g (0.05 oz) salt
• ½ cup / 56 g (1.98 oz) shredded cheddar cheese
• ¼ cup / 60 g (2.12 oz) sour cream
• 2 large eggs
• 2 tablespoons / 28 g (0.99 oz) salted butter, melted but not hot
Instructions
1. In a 12-inch cast-iron or other oven-safe skillet, cook the ground beef, onions, and garlic over medium heat. Use a spoon to crumble the meat as it cooks. Continue until the beef is browned and the onions are soft, about 10 minutes. Drain off any excess fat.
2. Stir in the undrained diced tomatoes, chili powder, cumin, and smoked paprika. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 15 minutes to allow the flavors to meld. Remove the skillet from the heat.
3. Preheat your oven to 375°F / 190°C.
4. To make the biscuit topping, whisk together the almond flour, baking powder, garlic powder, and salt in a medium bowl. In a separate, smaller bowl, mix the shredded cheese, sour cream, eggs, and melted butter. Pour the wet into the dry and stir gently until just combined—do not overmix.
5. Drop large spoonfuls of the biscuit dough evenly over the top of the chili mixture in the skillet.
6. Bake for 20-25 minutes, or until the biscuit topping is golden brown and cooked through. A toothpick inserted into the center of a biscuit should come out clean.
7. Let the pot pie rest for a few minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutritional Information
• (PER SERVING)
• Calories: 585 kcal
• Protein: 42 g
• Fat: 44 g
• Total Carbohydrates: 11 g (0.39 oz)
• Fiber: 4 g
• Net Carbs: 7 g (0.25 oz)
Pro Tips
• For extra heat, add one diced jalapeño or a ¼ teaspoon of cayenne pepper to the chili filling along with the other spices.
• Don’t overmix the biscuit dough. Stir only until the wet and dry are just combined to ensure a light and tender biscuit topping.
• Swap the cheddar cheese in the biscuits with Pepper Jack or a smoked Gouda for a delicious flavor variation.
• The chili filling can be made up to two days in advance. Simply reheat it in the skillet before adding the fresh biscuit topping and baking.
FAQ
Q: Is this chili biscuit pot pie keto-friendly
A: Yes, this recipe is specifically designed to be keto-friendly and low-carb. By using almond flour for the biscuit topping, each serving contains only 7 grams (0.25 oz) of net carbs, making it a perfect cozy meal for a ketogenic diet.
Q: Can I make this recipe ahead of time
A: Absolutely. For easy meal prep, you can make the chili filling up to two days in advance and store it in the refrigerator. When you’re ready to bake, simply reheat the chili in the skillet, top with the freshly mixed biscuit dough, and bake as directed.
Q: What can I use if I don’t have a cast-iron skillet
A: No problem. If you don’t have a cast-iron skillet, any large, 12-inch oven-safe skillet or a Dutch oven will work perfectly for this one-pan recipe. The important thing is that your cookware can safely go from the stovetop to the oven.
Q: How do I store and reheat leftovers
A: Store leftover pot pie in an airtight container in the refrigerator for up to 5 days. For best results when reheating, place it in an oven-safe dish and warm at 350°F / 175°C until heated through. This helps the biscuit topping stay firm and delicious.
Pro Tips
- Do not overmix the biscuit dough – stir the wet and dry ingredients only until just combined so the topping bakes up light and tender instead of dense.
- Drop the dough in large spoonfuls evenly over the chili so every serving gets a proper biscuit cap, and bake until a toothpick in the center of a biscuit comes out clean.
- Let the chili filling simmer 15 minutes before topping so the chili powder, cumin, and smoked paprika meld into the beef and tomatoes.
- For extra heat, add one diced jalapeño or 1/4 teaspoon of cayenne pepper to the filling with the other spices; swap the biscuit cheddar for Pepper Jack or smoked Gouda for a different finish.
- Make the chili filling up to two days ahead and reheat it in the skillet before adding fresh biscuit dough and baking; leftovers keep up to 5 days in the fridge.
Frequently Asked Questions
Can I make the filling ahead of time?
Yes – the chili filling can be made up to two days in advance. Reheat it in the skillet, add the fresh biscuit topping, and bake as usual.
Is this pot pie keto-friendly?
It is built that way – about 7g net carbs per serving (11g total minus 4g fiber) with 42g protein, thanks to almond flour biscuits instead of pastry.
Why are my biscuits dense?
The dough was almost certainly overmixed. Stir until the wet and dry ingredients are just combined – a few streaks are fine – and the biscuits stay fluffy.
Can I freeze leftovers?
The recipe's recommended storage is an airtight container in the refrigerator for up to 5 days, where the biscuit topping holds its texture best.
Recipe card below.
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Cheesy Chili Biscuit Pot Pie
Ingredients
Method
- In a 12-inch cast-iron or other oven-safe skillet, cook the ground beef, onions, and garlic over medium heat. Use a spoon to crumble the meat as it cooks.
- Continue until the beef is browned and the onions are soft, about 10 minutes.
- Drain off any excess fat.
- Stir in the undrained diced tomatoes, chili powder, cumin, and smoked paprika.
- Bring the mixture to a simmer, then reduce the heat to low and let it cook for 15 minutes to allow the flavors to meld.
- Remove the skillet from the heat.
- Preheat your oven to 375°F / 190°C.
- To make the biscuit topping, whisk together the almond flour, baking powder, garlic powder, and salt in a medium bowl.
- In a separate, smaller bowl, mix the shredded cheese, sour cream, eggs, and melted butter.
- Pour the wet into the dry and stir gently until just combined—do not overmix.
- Drop large spoonfuls of the biscuit dough evenly over the top of the chili mixture in the skillet.
- Bake for 20-25 minutes, or until the biscuit topping is golden brown and cooked through. A toothpick inserted into the center of a biscuit should come out clean.
- Let the pot pie rest for a few minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Don't overmix the biscuit dough.
- Stir only until the wet and dry are just combined to ensure a light and tender biscuit topping.
