The Pioneer Woman Tasty Kitchen
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Keto Chicken Pot Pie

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Level: Easy

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Description

A Keto Chicken Pot Pie that uses cheddar biscuits as the topping! This easy keto dinner is not short on flavor! Use chicken breast or chicken thighs for this weeknight keto meal

Ingredients

  • 2 Tablespoons Avocado Oil
  • 2 Tablespoons Butter
  • ½ cups Diced Onion
  • 4 cloves Garlic, Minced
  • 1 cup Shredded Or Diced Carrots
  • 1 cup Diced Celery
  • 2 pounds Chicken Breast Or Boneless Skinless Chicken Thighs, Cut Into 1 Inch Pieces
  • 1 cup Chicken Broth
  • 1 cup Heavy Cream
  • ½ teaspoons Xanthan Gum
  • FOR THE BISCUIT TOPPING:
  • 2 cups Almond Flour
  • 1 teaspoon Garlic Powder
  • ¼ teaspoons Salt
  • ¼ teaspoons Baking Powder
  • 4  Eggs
  • 1 cup Shredded Cheddar Cheese
  • ¼ cups Butter, Melted

Preparation

Preheat oven to 400ºF. In a large skillet (see notes) over medium heat, add butter and avocado oil. Add onion, garlic, carrot, and celery. Sauté until vegetables are soft, 6–8 minutes.

Add chicken and season with salt and pepper. Cook until chicken is almost cooked through.

Add chicken broth, heavy cream, and xanthan gum. Let simmer until the sauce is thickened.

While sauce is simmering, make the biscuit dough. In a large bowl, combine all of the ingredients for the biscuit dough. Using a large cookie scoop, portion the mixture into biscuits on top of the filling. Flatten out the tops of the biscuits with the back of a spoon.

Bake in preheated oven for 20 minutes. Remove from the oven and serve.

Nutrition for 1 serving using chicken breasts: 497 calories, 39g fat, 15g sat fat, 6g carbs, 3g fiber, 32g protein

Notes:
• This is a large recipe so you can freeze half, cut the recipe in half, feed a large family, or have lots of leftovers.
• I used a 5-quart skillet for this recipe so I could cook the meat and vegetable mixture in the same pan that I bake it in. If you do not have a skillet this big, you can cook the filling, then transfer it to a 9×13 casserole dish.

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