Low Carb Chicken Pot Pie with Biscuit Topping
My Low Carb Chicken Pot Pie is comfort food at its finest. It is full of vegetables, chicken, a rich creamy sauce, and then topped with a cheesy biscuit.
My Low Carb Chicken Pot Pie is comfort food at its finest. It is full of vegetables, chicken, a rich creamy sauce, and then topped with a cheesy biscuit.
- 1 egg
- 1 tsp salt
- 1 1/2 cups almond flour
- 1/4 tsp salt
- 1/4 cup sour cream
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1 cup shredded mozzarella
- 1 tbsp coconut flour
- 2 tbsp butter (melted)
- 2 tbsp butter (softened)
- 4 oz cream cheese (softened)
- 6 cups leftover cooked chicken) ***)
- green giant riced cauliflower medley (cooked acco
- 1 1/2 cups mixed veggies of your choice (i used 1/2 cup each peas, and chopped green beans)
- 4 oz chicken broth (warmed)
- 2 oz half and half or heavy cream
- 1/2 tsp gluccomannan (or other thickener of your choice)
- Carbohydrate 6.8785433151186 g
- Cholesterol 51.4984772828357 mg
- Fat 26.8605668943193 g
- Fiber 2.74911035532753 g
- Protein 12.2913154426713 g
- Saturated Fat 12.3903925906627 g
- Serving Size 1 1 serving (108g)
- Sodium 276.314005371685 mg
- Sugar 4.12943295979107 g
- Trans Fat 1.98624223309243 g
- Calories 308 calories
Step-by-step
- Preheat oven to 350.
- Combine the chicken, riced cauliflower, and additional vegetables in a medium bowl.
- In a small bowl mix the rest of the base ingredients to make the sauce. Add to the chicken and vegetables and mix well.
- Pour into a deep dish pie plate.
- Combine all the batter ingredients (except the mozzarella) in a medium bowl and mix until smooth.
- Gently fold in the mozzarella.
- Using your fingers drop small blobs onto the top of the pot pie.
- Bake for 40 minutes or until the topping is firm and golden brown.
My Low-Carb Culinary Adventure: A Chicken Pot Pie Story
As a busy professional, finding time for home-cooked meals can be a challenge. But that doesn't mean I have to sacrifice delicious, wholesome food. I'm always looking for ways to create satisfying meals that fit into my busy lifestyle while still being mindful of my health. Recently, I discovered the magic of low-carb cooking, and this Low-Carb Chicken Pot Pie recipe quickly became a favorite. It's the perfect comfort food, satisfying and flavorful, without the guilt of a traditional, carb-heavy version.
The inspiration for this recipe came from a desire to enjoy all the things I love about a classic chicken pot pie without the heavy carb load. The creamy chicken filling, bursting with tender chicken and a medley of vibrant vegetables, is simply heavenly. And that cheesy biscuit topping? Forget everything you think you know about soggy pie crusts. This topping delivers a delightful crunch and cheesy goodness that perfectly complements the rich filling. It's the kind of meal that warms you from the inside out, leaving you feeling nourished and satisfied, even on the busiest of days.
Why This Low-Carb Chicken Pot Pie Recipe Works
This recipe is more than just a delicious meal; it’s a testament to the versatility of low-carb cooking. By swapping traditional pastry for a lighter, healthier biscuit topping, I've managed to retain all the deliciousness of a classic chicken pot pie while significantly reducing the carbohydrate content. I've found that riced cauliflower works wonderfully as a base, providing a fantastic texture and subtle flavor that doesn’t overpower the other ingredients. The use of almond flour in the biscuit topping adds a delightful nutty flavor and creates a wonderfully flaky texture.
The best part? This recipe is incredibly adaptable. Feel free to experiment with different vegetables – broccoli, carrots, or even spinach would work beautifully. If you have leftover roasted chicken, even better! This recipe is perfect for using up those leftovers. And don't hesitate to adjust the spices to your liking. A pinch of thyme, rosemary, or even a dash of cayenne pepper can add another layer of flavor to your pot pie.
Beyond the Recipe: The Joy of Low-Carb Cooking
Creating this Low-Carb Chicken Pot Pie wasn't just about finding a healthier alternative to a classic dish; it was about embracing a more mindful approach to cooking and eating. I discovered that low-carb cooking is far more versatile and delicious than I initially imagined. It’s about finding creative ways to use healthy ingredients to make meals that satisfy both my cravings and my health goals.
Since incorporating more low-carb recipes into my diet, I've noticed a significant increase in my energy levels and overall well-being. It's not about strict dieting or deprivation; it's about making smart choices and finding healthy substitutes that don’t compromise flavor. And let me tell you, this Low-Carb Chicken Pot Pie is a perfect example of that. It proves that healthy eating can be utterly delicious and incredibly satisfying.
Tips for Success:
- Don't overmix the biscuit dough: Overmixing can make the biscuits tough. Just mix until the ingredients are combined.
- Use high-quality ingredients: The flavor of your pot pie will be enhanced by using fresh, flavorful ingredients.
- Adjust the seasoning to your taste: Feel free to add more or less salt, pepper, or other spices to suit your preference.
- Make it ahead: You can prepare the chicken and vegetable filling ahead of time and store it in the refrigerator until you're ready to bake.
This Low-Carb Chicken Pot Pie is more than just a recipe; it's a gateway to a world of culinary possibilities. It’s a reminder that healthy eating can be both delicious and convenient, fitting seamlessly into even the busiest of lives. So, embrace the challenge, experiment in the kitchen, and savor every bite of this satisfying and flavorful dish.
