This recipe for Keto Chicken Pot Pie with Biscuit Topping is the perfect comfort food. And it’s got less than 500 calories and only 7g net carbs.
Step 1. Preheat oven to 450 degrees F and cover a cookie sheet with parchment paper.
Step 2. Add Carbquik, butter, and baking powder to a food processor or high powdered blender and pulse a few times.
Step 3. Add cream and pulse a few times.
Step 4. Your dough will be starting to form. You want to be able to form it into a ball with your hands. Add almond milk to the dough until it’s wet enough to form into a ball.
Step 5. Divide the dough ball into 4 parts. Form the dough into biscuit-shaped 3 inch disks on the cookie sheet.
Step 6. Bake for 8-10 minutes until golden brown. Allow to cool on the cookie sheet.
Step 7. While the biscuits are baking, you can make the filling.
Step 8. Heat 1 tablespoon butter in a large frying pan over Medium heat until the foam subsides.
Step 9. Add chicken and lightly brown on all sides until opaque but not cooked through, 5 minutes. Transfer to a plate and set aside.
Step 10. Add 1 tablespoon butter to the pan and cook over Medium heat until foam subsides.
Step 11. Add onions, carrots, salt and thyme and cook until softened, 5 minutes.
Step 12. Move the onions and carrots to the side and add remaining 1 tablespoon butter to the pan, so that it pools in the middle. Add Xanthan Gum and cook until dissolved.
Step 13. Add broth, heavy whipping cream and almond milk to the pan and bring to a simmer over Medium heat. Simmer until thickened, 2 minutes.
Step 14. Add the chicken back in, cover the pan, lower the heat and simmer for 8 minutes.
Step 15. Add peas to the pan and cook until warmed, 2 minutes.
Step 16. Pour the filling into 4 individual bowls and top with biscuits.
Keywords: Low Carb Chicken Pot Pie, Keto Chicken Pot Pie, Low Carb Biscuit, Keto Biscuit