Recipe for Low Carb Chicken Pot Pie by Cooking Keto with Kristie
1/3 cup chopped onion
1/3 cup chopped carrots (omit if too carby for you)
1/2 cup chopped broccoli stems (avoid the “florets)
3/4 cup chopped cauliflower
1 cup chopped zucchini
1 can green beans, drained
2 stalks chopped celery
1/3 cup sliced and chopped mushrooms
3 tablespoons butter
2 cups chicken bone broth
4 ounces cream cheese
1/2 cup heavy cream
1/2 tsp thyme
1/4 tsp salt
1/4 tsp pepper
1/4 tsp Bell’s poultry seasoning
3 cups of cooked chicken
1/2 tsp glucomannan or xantan gum (optional thickener)
Saute the vegetables (first 8 ingredients) in butter in a large cast iron skillet (or oven safe casserole) until the vegetables are tender. Add chicken bone broth. Simmer until the bone broth is reduced (about 10 minutes). Add cream cheese and heavy cream and simmer until thickened. Add the remaining seasonings and mix well. Add the glucomannan or xanthan gum if desired. Add the chicken and mix into the vegetables and sauce.
While the chicken pot pie filling is simmering, prepare the biscuit recipe. Once the filling is ready, drop the biscuit dough on top, covering the filling. (The miracle biscuit dough can be rolled out for a more traditional pie crust topping.) Bake at 350 to 375 degrees for about 20-22 minutes until biscuits are browned and not doughy underneath.
If you really want to make this decadent add one cup of cheddar cheese and 1/3 cup chopped bacon to the biscuit dough. Enjoy!
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