Keto Chicken Pot Pie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Preheat the oven to 450 degrees.

Heat the butter in an 11 inch cast iron skillet. Add the onion, keto vegetables, salt, pepper, garlic, and poultry seasoning. Cook it long enough to make the veggies nice and soft, approximately 7 to 10 minutes.

In a separate frying pan, add the chicken broth, cream cheese, Red's Hot Sauce, and heavy cream and stir until all the ingredients are melted and fully combined. Sprinkle in the xanthan gum on top of the cream mixture to thicken it.

Now add the precooked chicken and the cream mixture to the precooked vegetables in the 11-inch cast iron skillet.

Set this mixture aside and start making the Keto Cheesy Biscuits for the Keto Pot Pie topping.

In a medium-size bowl, combine the almond flour, salt, baking powder, onion powder, and garlic powder. Mix until all the ingredients are combined.

Add the eggs, sour cream, melted butter, and cheddar cheese to the dry ingredients. Mix until all the ingredients come together to make the biscuit dough.

Using a tablespoon, scoop out equal portions and place it over the top of the Keto Pot Pie vegetable mixture you set aside earlier.

Cover the keto chicken pot pie with aluminum foil and place it in the oven for about 40 minutes until it's almost done. Remove the aluminum foil and allow the biscuits to brown on top for an additional 10 minutes until the center of the biscuits is completely done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens