Keto Chicken Pot Pie with Cheddar Biscuits
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.
Full recipe:
Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 40 minutes Servings: 10 Calories: 497kcal
INGREDIENTS:
For the Filling
2 Tablespoons avocado oil
2 Tablespoons Butter
1 Cup Shredded or diced Carrots
1 Cup Diced Celery
1/2 Cup Diced Onion
4 Cloves Garlic, minced
2 Pounds Chicken breast or boneless skinless chicken thighs, cut into 1 inch pieces
1 Cup Heavy Cream
1 Cup Chicken Broth
1/2 teaspoon xanthan gum
For the biscuit topping
2 Cups almond flour
1 teaspoon Garlic powder
1/4 teaspoon Salt
1/4 teaspoon Baking powder
4 Large Eggs
1 Cup Shredded cheddar cheese
1/4 Cup Melted butter
INSTRUCTIONS:
Pre-heat the oven to 400F. In a large skillet (see notes) over medium heat, add the butter and the avocado oil. Add the onion, carrot, and celery. Sauté until vegetables are soft...6-8 minutes. Add the chicken and season with salt and pepper. Cook until chicken is almost cooked through.
Add in the chicken broth, heavy cream, and xanthan gum. Let simmer until the sauce is thickened. While the 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 the preheated oven for 20 minutes. Remove from the oven and serve.
JENNIFER'S TIPS:
Nutrition for 1/10th of recipe using chicken breasts: 497 calories / 39g fat / 15g sat fat / 6g carbs / 3g fiber / 32g protein
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 9x13 casserole dish.
NUTRITION:
Calories: 497kcal
Chicken Pot Pie with Cheddar Crust
When it's time for a delicious dinner, this chicken pot pie with cheddar crust is the recipe to make! It's a perfect filling with a flaky crust!
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INGREDIENTS
For the filling:
- 1 lb boneless and skinless chicken thighs
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp unsalted butter
- 2 carrots, diced
- 1 stalk celery, diced
- 1 onion, diced
- 1/2 cup white wine
- 1 tbsp minced fresh sage
- 2 tsp minced fresh thyme
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1 cup frozen peas, thawed
- 1 cup frozen pearl onions, thawed
For the cheddar crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tsp fresh thyme
- 10 tbsp unsalted butter
- 4-6 tbsp ice cold water
INSTRUCTIONS
- Preheat the oven to 375°F. Grease a 9-inch deep pie dish and set it aside.
For the crust:
- In a bowl, toss together the flour, salt, shredded cheddar cheese, Parmesan cheese, and thyme. Add the cubes of cold butter and toss them with the dry ingredients. Using thumbs and forefingers, work the butter into the flour until it resembles wet sand with pieces of butter no larger than the size of a pea. Add cold water, starting with 4 tbsp. Toss to combine and add more water 1 tbsp at a time to create a cohesive dough that holds together when making a fist of the crumbs. Press the dough into a smooth disk. Wrap tightly and chill in the refrigerator for 20-25 minutes.
For the filling:
- Cube the chicken into 1/2-inch pieces. Season with the salt and pepper evenly, and set aside to cook vegetables, or set in the refrigerator to season for up to 30 minutes.
- Melt the butter in a large 12-inch skillet or shallow stockpot. Once melted, add the onion, carrots, and celery. Season with a sprinkling of kosher salt and sauté until the onions are translucent, 4-6 minutes. Add the prepared chicken and sauté until it is fully cooked, 8-10 minutes.
- Pour in the white wine and bring it to a simmer. Cook until the wine is mostly evaporated, 3-4 minutes. Add the thyme and sage, stir, and sprinkle in the flour. Stir and cook the flour until it forms a paste-like coating, 2 minutes. While stirring, slowly pour in the stock. Once added, continue to stir and cook until the liquid is thickened, 4-6 minutes. Remove from the heat and add the peas and pearl onions. Stir and set the filling side.
- On a lightly floured surface, roll the chilled crust out to an 11-inch circle. Pour the filling into the prepared deep pie dish and place the rolled crust on top, allowing the excess to hang over the edge. Cut off the excess with the rim of the pie dish. Place the dish on a parchment-lined baking sheet. Brush the top with an egg wash and place in the preheated 375°F oven. Bake until the crust is golden brown and the filling is warmed through, 30-35 minutes. Remove and allow the pie to cool for 10 minutes before serving.
CHAPTERS
00:00 Intro
00:36 Preparing the chicken
01:57 Preparing the vegetables
03:06 Adding the chicken
03:32 Preparing the dough
07:23 Finishing the filling
10:14 Adding peas and onions
11:17 Adding the crust
13:26 Plating the pie
14:36 Tasting the dish
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From my farm to your home. ????
My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family.
A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.
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