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keto chicken pot pie biscuits
keto chicken pot pie biscuits

keto chicken pot pie biscuits
Sophia always cherished her grandmother’s chicken pot pie, a dish that brought comfort and warmth during family dinners. After switching to a keto lifestyle, she missed the flaky crust and creamy filling that made the dish so special.…
keto chicken pot pie biscuits
Source
Ingredients:
1
Servings
  • 480
    ml
     almond flour
  • 60
    ml
     coconut flour
  • 1
    tbsp
     baking powder
  • 0.5
    tsp
     salt
  • 60
    ml
     cold unsalted butter, cubed
  • 2
    item
     large eggs
  • 120
    ml
     sour cream
  • 480
    ml
     cooked chicken breast, shredded
  • 240
    ml
     heavy cream
  • 240
    ml
     chicken broth (low-sodium)
  • 240
    ml
     mixed vegetables (such as peas and carrots, optional for keto)
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 60
    ml
     almond flour
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary
  • 1
    item
     salt and pepper to taste
  • 2
    tbsp
     olive oil or butter for cooking
keto chicken pot pie biscuits
Instructions:
  1. Prepare the Filling: In a large skillet, heat olive oil or butter over medium heat.
  2. Add the chopped onion and cook until translucent.
  3. Add the minced garlic and cook for another minute.
  4. Stir in the shredded chicken, mixed vegetables (if using), thyme, rosemary, salt, and pepper.
  5. Sprinkle almond flour over the mixture and stir to combine.
  6. Pour in the chicken broth and heavy cream, stirring continuously until the mixture thickens.
  7. Remove from heat and set aside.
  8. Prepare the Biscuits: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  9. In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt.
  10. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  11. In a separate bowl, whisk together eggs and sour cream.
  12. Add the egg mixture to the dry ingredients and mix until just combined.
  13. Drop spoonfuls of biscuit dough onto the prepared baking sheet, spacing them about 2 inches apart.
  14. Make an indentation in each biscuit and spoon some of the chicken filling into each indentation.
  15. Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
  16. Allow the biscuits to cool slightly before serving. Garnish with fresh parsley if desired.
  • 480
    ml
     almond flour
  • 60
    ml
     coconut flour
  • 1
    tbsp
     baking powder
  • 0.5
    tsp
     salt
  • 60
    ml
     cold unsalted butter, cubed
  • 2
    item
     large eggs
  • 120
    ml
     sour cream
  • 480
    ml
     cooked chicken breast, shredded
  • 240
    ml
     heavy cream
  • 240
    ml
     chicken broth (low-sodium)
  • 240
    ml
     mixed vegetables (such as peas and carrots, optional for keto)
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 60
    ml
     almond flour
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary
  • 1
    item
     salt and pepper to taste
  • 2
    tbsp
     olive oil or butter for cooking
1
Servings
0

Prepare the Filling: In a large skillet, heat olive oil or butter over medium heat.

Add the chopped onion and cook until translucent.

Add the minced garlic and cook for another minute.

Stir in the shredded chicken, mixed vegetables (if using), thyme, rosemary, salt, and pepper.

Sprinkle almond flour over the mixture and stir to combine.

Pour in the chicken broth and heavy cream, stirring continuously until the mixture thickens.

Remove from heat and set aside.

Prepare the Biscuits: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

In a separate bowl, whisk together eggs and sour cream.

Add the egg mixture to the dry ingredients and mix until just combined.

Drop spoonfuls of biscuit dough onto the prepared baking sheet, spacing them about 2 inches apart.

Make an indentation in each biscuit and spoon some of the chicken filling into each indentation.

Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.

Allow the biscuits to cool slightly before serving. Garnish with fresh parsley if desired.

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