Low Carb Biscuit Topped Chicken Pot Pie
Comfort food is different for each of us. Our childhood to adulthood has shaped our likes and dislikes and it is funny how opposite even your siblings’ tastes differ from our own.
For me, comfort food always leans towards the creamy side and has just a hint of Thanksgiving to it. Think chicken and dumplings, cornbread dressing or a creamy casserole. Do you see why low carb eating has had to be emphasized in my life?!
Oh well. Sometimes a person just has a craving and it has to be addressed. Enter Low Carb Biscuit Topped Chicken Pot Pie.
Inspiration
During my Sugar Free Challenge using Brenda Bennett’s book The 30-Day Sugar Elimination Diet (recipe is not in her book) has opened my eyes to her as a food blogger. I can’t say enough about the quality of her recipes and how much I love the menu plan included in the book.
Other keto books with menu plans repeat meals way too often. Many repeat 2 recipes for lunch and dinner throughout the entire week. That is the ultimate in boring for me!
That method works perfectly for people who like ease of preparation and cooking. Brenda’s menus, for the most part, include a novel dinner selection that utilizes leftovers for lunch the next day.
There are some days that I had to substitute a different recipe due to her plan including leftovers for dinner but that was a very small number. That fact was actually a silver lining because it sent me to her website.
I highly encourage you to check out all her recipes. She is a genius in my opinion.
It was doing just that that lead me to discover her recipe for Keto Turkey Pot Pie.
Adaptation
There is only so much one needs to change with perfection however I refer you back to my love of Thanksgiving flavors. With that being said, I am not a lover of turkey. I am sure my mother’s propensity for overcooking all meats is to blame.
Chicken is also my go to meat. It is relatively inexpensive and everyone in my house loves it. A win win!
Poultry seasoning also had to feature in the recipe to give me that Thanksgiving-ness I crave.
Beyond that, I changed the cooking method a bit to fit what I am comfortable with.
Check out both recipes and see which one resonates with you!
Photos and Nutrition
My brain was somewhere else as I pulled this dish out of the oven so unfortunately a picture will have to come later. I also haven’t worked out the nutrition of this dish. I will update it as I accomplish these tasks. In the meantime, I hope you give it a try.
Low Carb Biscuit Topped Chicken Pot Pie
Equipment
- 1 Large skillet
- 1 13×9 dish
Ingredients
Filling
- 1 1/2 tbsp olive oil
- 2 lbs chicken breast, cut in bite size pieces
- 2 tsp Kosher salt
- 2 tsp coarse ground pepper
- 3/4 cup onion
- 1 cup celery, diced
- 2 tbsp coconut flour
- 1/3 cup heavy cream
- 1/2 cup frozen, shelled edamame thawed
- 1/2 tsp xanthan gum
- 3 cups chicken broth
- 1 tsp poultry seasoning
Biscuits
- 1/3 cup coconut flour
- 1/4 tsp Kosher salt
- 1 tbsp baking powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 cup shredded cheese Cheddar is a good option but use whatever you like.
- 1/4 cup oil of your choice or melted butter
- 4 eggs, beaten
- 2 tsp green onions, chopped
Instructions
- Preheat the oven to 375 degrees.
Filling
- Season cubed chicken with Kosher salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken until no longer pink.
- Remove chicken to a plate. Add onion and celery to the same skillet adding additional oil if necessary.
- Sautee onion and celery for 3-4 minutes.
- Sprinkle onion and celery with coconut flour.
- Add the heavy cream and stir to combine.
- Add the edamame, chicken broth and poultry seasoning. Stir again to combine.
- Slowly add xanthan gum while whisking continuously. Xanthan gum loves to clump up. Whisking as you sprinkle it helps with this.
- Bring this mixture to a boil and then reduce the heat to a simmer. Simmer 8-10 minutes.Time depends on how "juicy" you want the end product to be. Simmer longer for a thicker filling or shorter for a thinner sauce.
- Once the sauce is your desired thickness, add the chicken and turn off the heat.
Biscuits
- Whisk the dry ingredients along with the cheese together in a medium mixing bowl.
- Add the oil or melted butter and the beaten eggs.
- Mix until well blended.
Assembly
- Transfer chicken and sauce to a 13×9 dish.
- Drop the biscuit mixture by the spoonful to make 6 biscuits on top of the pot pie filling.
- Place in the oven and cook for 20-25 minutes.
