Low carb and gluten free Keto Chili Dog Pot Pie Casserole. So many delicious things, all in one casserole: grass-fed hot dogs, chili, biscuits. YUM!
Keto Chili Dog Pot Pie Casserole
I am all about low carb keto comfort foods. In fact, recreating my old favorites into low carb and gluten free versions is exactly how my blog began. It all started with a desire to lose weight without giving up all the foods that I loved. In fact, one of my all time favorite recipes is still my Caramelized Onion and Prosciutto Cauliflower Mac and Cheese recipe. I learned a lot from that recipe. I learned that I could stick to a low carb lifestyle without feeling deprived. I learned that with a little creativity in the kitchen, there was nothing that was off the table.
This Keto Chili Dog Pot Pie Casserole was floating around in my head for a long time before I actually made it. My Low Carb Slow Cooker Kickin' Chili is still one of the most visited recipes on my site. What goes better with chili than biscuits? Nothing! Especially when they are low carb and gluten free biscuits! They make the perfect, hearty comfort food topping for a low carb pot pie.
This recipe takes a bit of preparation time, but it is definitely worth it. Try serving it with sour cream and green onions on top. YUM!
More Keto Casserole Recipes
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Keto Chili Dog Pot Pie Casserole
- Yield: Makes 12 Servings
Ingredients
- One batch Slow Cooker Kickin' Chili
- 2 tbsp butter
- 8 grass-fed beef hot dogs, sliced
- 1 ½ cups shredded sharp cheddar cheese
- 1 ½ cups shredded mozzarella cheese
- One batch Low Carb Cheddar Biscuit Dough (minus the sausage)
Instructions
- Prepare the chili ahead of time. You can drastically reduce the cook time of this recipe by converting the chili to a stovetop recipe.
- Heat the butter in a large oven proof skillet over medium heat. Once the butter is melted and the pan is hot, add the sliced hot dogs to the pan and cook until they have a nice sear on them.
- Pour the entire batch of chili on top of the cooked hot dogs.
- Mix the cheddar and mozzarella cheeses and sprinkle them over top of the chili.
- Prepare the biscuit dough according to the directions (minus the sausage)
- Preheat oven to 350°
- Drop large scoops of the biscuit dough on top of the casserole.
- Bake for 30 minutes or until the biscuit topping is golden brown.
Notes
Nutritional information will vary by ingredients used. Please use a site like MyFitnessPal or FatSecret to figure out this information based on the ingredients you used.
Gail says
Flipping AMAZING on a day where the high was only 8°!! Excellent and can't wait to have leftovers tomorrow for lunch (where the high will only be 13°). This was absolutely perfect!
Anonymous says
Such a comforting recipe. My family doesn’t stick to a keto diet exclusively and they loved it as well.
Holly says
I made this tonight and it was absolutely delicious! My husband even loved it! Great tip to make the chili in advance to save some time. This will definitely be added to the dinner rotation! Thank you so much for all of your fabulous recipes!
Katie says
So good!! I've yet to try a recipe of yours that I don't like. Thank you!! Thank you!!
Tammy says
Just made this tonight, oh yum!!!! I replaced the biscuit recipe with your cheddar bacon jalapeno biscuits recipe and my grocer was out of pickled jalapenos so I used pickled hot peppers instead. This is a definite keeper.
Sandra says
Absolutely delicious! Sour cream and green onions on top are a must.
Kim says
I loved this recipe but like the other response my biscuits were mushy. I checked to make sure I made them right and I did. The chili was delicious and I will make that again.