Keto Chicken Pot Pie with Cheddar Biscuit Topping
This keto chicken pot pie tastes just like the real thing. It is the perfect dish for
Servings: 8
Calories: 391
Ingredients
For the Filling
- 1 Tablespoons avocado oil
- 1 Cup Shredded or diced Carrots
- 1 Cup Diced Celery
- ½ Cup Diced Onion
- 3 Cloves Garlic, minced
- 1.5 Pounds Chicken breast or boneless skinless chicken thighs, cut into 1 inch pieces
- ¾ Cup Heavy Cream
- ¾ Cup Chicken Broth
- ½ teaspoon xanthan gum
For the biscuit topping
- 1.5 Cups almond flour (see my favorite on Amazon)
- ½ teaspoon Garlic powder
- ½ teaspoon Kosher salt
- ¼ teaspoon Baking powder
- 4 Large Eggs
- ½ Cup Shredded cheddar cheese
Instructions
- Pre-heat the oven to 400F. In a large skillet over medium heat, add the avocado oil. Add the chopped onion, carrot, and celery. Sauté until vegetables are soft...6-8 minutes. Add the chicken and season with salt and black pepper. Cook until chicken is almost cooked through.
- Add in the chicken stock, heavy cream, and xanthan gum. Bring to a boil over medium-high heat, then reduce to low heat to simmer. While the sauce is simmering, make the biscuit dough.
- In a large bowl, combine all of the ingredients for the biscuit dough.
- Taste the filling for seasoning. Transfer the creamy filling mixture to a 9x9 casserole dish and using a scoop or spoon, dollop the biscuit mixture on top of the filling.
- Bake in the preheated oven for 20-25 minutes, or until the filling is bubbling and the topping is golden brown. Remove from the oven and serve.
Notes
- Vegetables: I like to finely chop my vegetables in a food processor so they cook more quickly and they are less noticeable to kids.
Nutrition
Calories: 391 | Carbohydrates: 8g | Protein: 27g | Fat: 29g | Fiber: 3g