Keto Chicken Pot Pie Biscuits Recipe
Looking for a comforting yet keto-friendly twist on a classic favorite? Our Keto Chicken Pot Pie Biscuits recipe delivers all the flavors and textures you love without the carbs. This hearty dish combines tender chicken and vegetables in a creamy sauce, topped with a buttery biscuit crust that’s low in carbs but high in satisfaction. Whether you’re following a ketogenic diet or simply want a delicious and nutritious meal, this recipe is sure to become a new family favorite.
Ingredients:
For the Filling:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced celery
- 1 cup diced carrots
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1/2 cup chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, diced or shredded
- 1/2 cup frozen peas
For the Biscuit Topping:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cold butter, cut into small pieces
- 1/4 cup sour cream
- 1/4 cup shredded cheddar cheese
- 1 large egg
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Instructions:
- Prepare the Filling: In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes. Add the celery, carrots, dried thyme, dried rosemary, salt, and pepper. Cook for another 5-7 minutes, until the vegetables are tender.
- Make the Sauce: Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a simmer and cook for 5-7 minutes, allowing it to thicken slightly.
- Add Chicken and Peas: Stir in the diced or shredded chicken and frozen peas. Cook for an additional 2-3 minutes until the peas are heated through. Remove from heat and set aside.
- Prepare the Biscuit Topping: Preheat your oven to 375°F (190°C). In a large bowl, combine almond flour, coconut flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the sour cream, shredded cheddar cheese, and egg until a dough forms.
- Assemble and Bake: Transfer the chicken and vegetable mixture into a greased 9×9 inch baking dish or individual ramekins. Spoon the biscuit dough evenly over the top, using a spoon or your hands to spread it out.
- Bake the Pot Pie: Place the baking dish on a baking sheet (to catch any drips) and bake in the preheated oven for 20-25 minutes, or until the biscuit topping is golden brown and cooked through.
- Serve and Enjoy: Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh herbs if desired and enjoy your delicious Keto Chicken Pot Pie Biscuits!
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Useful Information:
- Nutritional Information: Per serving (1/6th of the recipe): Calories: 420kcal, Carbohydrates: 10g, Fiber: 4g, Net Carbs: 6g, Protein: 22g, Fat: 34g.
- SmartPoints: Each serving is approximately 9 SmartPoints on the Weight Watchers system, making it a filling and satisfying option for those on a low-carb or ketogenic diet.
This Keto Chicken Pot Pie Biscuits recipe brings together the rich flavors of a traditional pot pie with a keto-friendly twist. The creamy sauce and tender chicken, combined with the savory biscuit topping, create a comforting dish that’s perfect for any occasion. Whether you’re cooking for yourself or hosting a dinner party, this recipe is sure to impress with its delicious taste and low-carb profile. Enjoy the warmth and satisfaction of a classic comfort food without compromising your dietary goals.
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE