Chicken Pot Pie Biscuits

These keto Chicken Pot Pie Biscuits are a envision of the comforting, savory tastes of traditional chicken pot pie nestled inside light, buttery biscuits made with almond flour. It features the onions, green beans, celery, shredded chicken, seasonings, milk of almond, & keto thickener to have the classic chicken pot pie filling. While biscuits feature almond & coconut flour, eggs, baking powder, & sour cream. All items are carefully chosen to be keto, even the peas & carrots from regular pot pie are also replaced here with celery & green beans. These keto Chicken Pot Pie Biscuits are a much healthier & filling meal with no carb load.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUMERICAL OVERVIEW:

• Diet: Ketogenic
• Course: Main
• Cuisine: Comfort American food
• 20 minutes for preparations
• Twenty-five mins for cooking
• Working time(in total): Forty-five mins
• Size/serving: One biscuit with filling
• Yield in total: 8 servings
• Mode of cooking: Skillet + oven
• Level of difficulty: Normal

TOOLS:

• Spoons & cups to measure
• A baking dish/muffin tin
• An oven
• Bowls for mixing
• Paper of parchment
• A saute pan/cast iron skillet
• Whisk
• A spatula(silicone)

INGREDIENTS:

FILLING OF CHICKEN POT PIE:

• 2 cups of cooked chicken, shredded
• To taste of salt & pepper
• 2 tbsps. of butter
• Italian seasoning/dried thyme
• 1/2 cup of chopped onion
• Green beans(chopped), half a cup
• 1 cup of celery, chopped
• Xanthan gum, half tsp.(1 tbsp. of coconut flour)
• 2 cloves of minced garlic
• Almond milk(unsweetened), half a cup
• 1 cup of cream (heavy)

KETO BISCUITS:

• One tbsp. of coconut flour
• 1/2 cup of Greek yogurt/sour cream
• Flour of almond, two cups
• 1/4th cup of butter(melted)
• Baking powder, one tsp.
• 2 eggs, big
• Salt, half a tsp.

INGREDIENT NOTES:

CHICKEN:

• For the filling, we will require the cooked form of shredded chicken(without skin). You may go for the previously cooked rotisserie chicken/poached chicken breast. Keep in mind that chicken doesn’t have any sugary sauce/seasonings.

CELERY:

• It is a part of classic pot pie flavor that adds crunch. It is naturally low in carbs & easily available, so we don’t need any alternatives.

BAKING POWDER:

• Use the aluminium-free baking powder to provide the fluffiness to your biscuits.

BUTTER:

• Use to saute the veggies & give them the rich flavor & aroma. An unsalted version of grass-fed butter will improve your omega-3 profile.

HEAVY CREAM:

• It works as a base for a keto sauce. You may also go for the coconut cream to have the non-dairy version.

GARLIC:

• Minced garlic will provide its classic aroma to intensify the taste. If you are out of fresh garlic, you may go for the powdered version.

XANTHAN GUM POWDER:

• It works as a thickener(low-carb) to replace the cornstarch(high-carb). You may use a tablespoon of coconut flour if xanthan gum is not available. Use the thickener only in the required amount to get the required thickening.

KETO FLOUR:

• As the regular flour is high in carbs so we use a combo of 2 cups of almond flour & a tbsp. of coconut flour with low content of net carbs & high content of fats. You may use finely ground flour of skinless almonds to have a good texture.

ONION:

• Addition of a small amount of onion adds the sweetness & sharpness. You may use green onions in their place.

SOUR CREAM:

• This component will add the moisture & light sourness to the biscuit dough. We always prefer the sour cream as it is lower in carbs. You may go for plain Greek yogurt(full-fat) if you do not get the sour cream.

EGGS:

• It is an essential component of almost every dough or cake batter. As it provides structure & binding to them.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTIONS:

FILLING PREPARATION:

1. Include the butter in a skillet(big) over a normal flame.
2. Put the onion and celery in there as the butter melts.
3. Cook them for ~six mins while shaking them occasionally.
4. After that, include the garlic & cook for another minute.
5. Then include the cream(heavy), milk of almond, & shredded chicken.
6. Mix well & then dust the xanthan gum.
7. Stir till the filling starts to thicken.
8. Add salt, thyme, & pepper to season the filling.
9. Include the green beans & mix well.
10. Cook it for five more minutes till it becomes a creamy & thick filling.
11. Then, put the skillet down on the counter while turning the flame off.

BISCUITS PREP:

1. Warm the oven(empty) at 175 °C and get to work.
2. Include baking powder, flour of almond & coconut, & salt in a bowl & mix well.
3. Combine the butter(melted), eggs, & sour cream in another bowl.
4. Now, mix the solid items & liquid items till the formation of a dough(thick).
5. Either bake the biscuits in the muffin tin separately.
6. Spread the filling in the baking dish & place the biscuit dough in 8 positions using a single scoop/spoon.
7. Place the dish for baking in the oven till you see the light golden biscuits.
8. The baking will take ~twenty-five minutes, then remove them from the oven.
9. After ~five mins of cooling down, you may serve these Chicken Pot Pie Buiscuits.

TIPS:

• If you want to make the filling richer, use the cream cheese.
• Apply the melted butter on the top of the biscuits for a crisp skin.
• You may use the refrigerated chicken(shredded) to save you from the hassle of cooking when you have to save time.
• To have the soft & slightly sticky dough, never overmix the dough.

HOW TO PRESERVE(LEFTOVERS):

CHILLING:

• Save the cooled-down biscuits with filling(leftover) in a container with a sealed lid. Refrigerate them for ~four days and consume them whenever you want after rewarming.

FREEZING:

• Divide the potpie into the individual servings & save them in separate boxes(sealed tightly & freezer-safe). Freeze them for ~two months. You can warm them in the oven directly from the frozen state till they heat up thoroughly.

FAQs:

Which thickener will work if the xanthan gum is not available?

• You may go for psyllium husk or the flour of coconut as a low-carb thickener to thicken the sauce.

What swaps do I have to make to go non-dairy?

• You need to replace the coconut cream with heavy cream, oil of olives with butter, & sour cream with dairy-free yogurt. That’s how you can easily make the non-dairy version of this recipe.

How can I prepare them earlier to lighten the work?

• Ready the filling & refrigerate it separately. Similarly, prepare the dough & save it separately. You just need to assemble them right before baking & serve them freshly baked.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL FACTS/SERVING:

Size/serve: 1 biscuit with filling
Calories: ~365 kcal
Carbs in total: Eight grams
Fiber: 3 g
Net carbohydrates: Five grams
Fats: 29 g
Sugar: Two grams
Proteins: 18 g
Sodium: 420 milligrams