Low carb and gluten free Keto Chili Dog Pot Pie Casserole. So many delicious things, all in one 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 and my own personal weight loss journey 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. Most importantly, I learned that I loved cooking and sharing recipes with the world. You could kind of say that low carb comfort foods gave birth to my business.
I’ve had this Keto Chili Dog Pot Pie Casserole floating around in my head for a while now. 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!
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Check out some of my other favorite comfort food recipes:
- Slow Cooker Chicken Bacon Chowder
- Bacon Cheeseburger Pizza
- Chicken Fried Steak with Creamy Sausage Gravy
- Low Carb Chicken Pot Pie
Keto Chili Dog Pot Pie Casserole
- Yield: Makes 12 Servings 1x
Print Recipe
Pin RecipeIngredients
- One batch Slow Cooker Kickin’ Chili
- 2 tbsp butter
- 8 grass-fed beef hot dogs, sliced
- 1 1/2 cups shredded sharp cheddar cheese
- 1 1/2 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.
Nutrition
- Serving Size: 1/12 of recipe
Therese Haas says
June 2, 2017 at 8:05 amSo yummy and well worth the work. I simplified this and had it on the table within two hours! Like usual I did not read the recipe but just scanned the Ingredients to make sure I had everything. Was four thirty before I read about the slow cook chili!! Don’t know what I was thinking. So I threw all the chili stuff into the Instant Pot( beef was frozen!) set it for 20 min. By the time it was done with a 10 Min SR,
the biscuits were ready and hot dogs were searing! Dinner was on the table by six thirty and was so good! Thank you!
Mary says
January 17, 2018 at 8:33 amLove that you used your instapot and stated time and settings, Thank you! Many times I find myself in the same predicament.
barbara marcinko says
June 5, 2017 at 9:26 amCan this recipe be frozen????
Peace Love and Low Carb says
June 5, 2017 at 9:43 amWe have never had any leftovers to freeze. 🙂 I think it should be okay though. If you freeze it, let me know how it works out.
Ryan Luedecke says
June 15, 2017 at 9:36 amwow, Kyndra, this one made my jaw drop.Photo looks amazing. made me think of chili dogs, beanie weenies, etc from when I was a kid. Looks amazing. Kinda wondering if I can concoct something similar but with like a cauli / cheese mash on top. Thanks for sharing. – ryan
Karen says
September 17, 2017 at 4:55 pmKendra, I want to thank you so much for your peace love and lowcarb website. Since I started my keto journey in August, I have lost 14 lbs.! And I feel really good! I don’t crash in the middle of the day any more and I don;t have the cravings either. Sometimes I have to make myself eat because I just am not hungry! let me tell you that has NEVER happened to me before! Thanks again!
Smalltownnyc says
March 12, 2018 at 9:04 amMade this today! Yum! (Did the chili overnight – so easy!)
★★★★★
Renee says
May 7, 2018 at 6:54 pmThank you for this awesome recipe! This weekend was the 2 year anniversary of my Dad’s passing and I had this as a nod to him. He always loved going to a little place here in St Pete FL called Coney island for chili dogs. I made the chili in my insta pot which was an awesome time saver and then after seating the hot dogs transferred everything into a regular glass baking dish to finish in the oven. So delicious and such a treat.
★★★★★
Brittany says
June 16, 2018 at 7:15 pmWe just got done eating this . It was really good . I LOVED the chili , the biscuits were ok. I’m not going to say they were the best but they were alright to eat. I’m definitely making the chili again ! I didn’t have all the ingredients but it still turned out amazing .
I’m on keto , my fiancé and sister’s boyfriend is not but they both loved this .
Karyn says
March 10, 2019 at 3:42 pmI followed the directions exactly. The biscuits did not turn out correct, They were still “mushy”, which with the cheese is ok, but not the almond flour.. Otherwise, the taste would have been good. I:(
Christine says
March 20, 2019 at 4:18 pmThis was delicious!!
★★★★★