Veggie filled pot pie chicken and cheddar cheese low carb almond meal cookies.
This is a Gluten Free, Chicken Keto / Low Carb ingredient
Easy Chicken Pot Pie with Keto Biscuits

Veggie filled pot pie chicken and cheddar cheese Low Carb almond meal cookies.

This is a Gluten Free, Chicken Keto / Low-carb ingredient

This is not just an easy and fuss-free chicken pudding recipe. I began by taking out my kitchen 's largest cupboard. Rub the pot and dump it into all veggies with some nice old olive oil.

I chose nonstarchy vegetables for this recipe: yellow onions, carrots, celery, and champagne. You can always replace your favorite non-starchy veggies if you do not like any of these veggies. Yellow squash, red bell pepper, like courgettes.

I used bone-on, skin-on chicken thighs for my chicken in this simple chicken pie recipe. Before I put it on the oven for an hour, I simply savored it with salt and pepper. And that's it! I've got my crispy pot pie chick full of flavor.

With biscuits, I love my Chicken pot pie. I replace carbohydrate-filled pasta crust with my almoh flour Biscuits because I have made a low carb, easy chicken pie recipe. These Low Carb Cookies are made from almonds, which is a keto-friendly recipe for this simple chicken pot pie recipe.

Keto Biscuits

Keto is the diet for a drastic and healthy loss of weight. In essence, Keto changed our thinking about categories of food. Food is healthy now! Fat is good now! We will ensure our Biscuits are fat, cheap and keto-friendly with these Keto biscuits.

The Biscuits are also gluten-free and (most) vegan, not just low carbohydrates. By simply changing cheddar cheese with vegan cheddar cheese, you can make them vegan!

If you're on a Keto diet, you can also try the popular Low Carb Keto Breakfast Meal Prep.

Almond Flour Biscuits

Many of us are white when it comes to cooking Keto food. We use carbohydrates so long that we now think that our favorite foods are not limited. Like Cookies , cakes and flatbread. But I'm going to tell you something that will make your life so easy.

Replace your regular meal by almond or Cocoa meal. It's that straightforward! That is what I have done with these Biscuits of Almond Flour. Don't think about that. Don't think. You aren't flavor compromises. I consider that almond flour has a very distinctive, nutty flavor for biscuits.

You can subscribe to my YouTube channel if you consider this preparation recipe an eye opening experiment when it comes to smart cuisine. Join the community of Flavcity every Friday morning for a new meal preparation recipes.

Chicken Pot Pie with Keto Cheddar Biscuits

  • Course: Main Course
  • Cuisine: American
  • Prep Time: 20 minutes
  • Cook Time: 58 minutes
  • Total Time: 1 hour 18 minutes
  • Servings: 5 meals

Ingredients :

For the pot pie:

  • 3.5 pounds chicken thighs bone & skin on
  • 1 large yellow Onion chopped
  • 4 medium size Carrots diced
  • 4 stalks celery diced
  • 10 ounces cremini mushrooms sliced
  • ½ teaspoon dried thyme
  • 3 cloves garlic minced
  • ½ cup frozen peas
  • 1-2 cups low sodium chicken broth
  • 2 tablespoons corn starch
  • Olive oil
  • Kosher salt
  • Fresh cracked pepper

For the biscuits:

  • 2 cups almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon each garlic & Onion powder
  • ¾ teaspoon kosher salt
  • Fresh cracked pepper
  • 2 Eggs beaten
  • ½ cup melted coconut oil or butter
  • ½ cup low fat shredded cheddar cheese

Instructions :

  • Preheat the pot pie in a 400 F oven. For the pot pie. Allow a generosity of salt and a few cracks of pepper to come to room temperature on both sides for about 20 minutes. Place the chicken on top of the meat, and cook for 1 hour in the oven on a sheet tray. If the chick is ready, cool for 5-10 minutes and remove the skin of the chicken. Use two buckets to cut off all the meat and then cut it all into small pieces and put away.
  • While you cook the chicken, prepare a broad pot with 1 tablespoon of oil over medium heat for 2 minutes. Furthermore add the celery, onions, carrots, champagne, dried thyme, three and a half teaspoon of salt and some pepper cracks. Stirring constantly, cook 12 minutes. Add the minced garlic and cook until the veggies wilt and the oignons are colored about 5-7 minutes. Turn the heat off the pot and wait until you shake the chicken (move on to the biscuit) if the chicken isn't ready yet. In addition to the frozen peas, add the chicken shredded in the pot and make sure that the heat is medium. Keep with a quantity of 1.5-2 cups of chicken body to the bowl, only enough, but not like a soup. Cook ten minutes and you'll need more salt to check for the seasoning. Mix the corn starch in a small bowl and combine 3 cubs of chicken broth. Into the pot and cook 5-10 minutes, add the corn starch slurry. Make certain that the mixture is cooking, otherwise the maize starch will not thicken correctly. If the blend is too thick, add additional chicken broth and more chicken slurry. If it is too loose. Take the heat off and reserve.
  • Pre-heat oven to 350 degrees F for cookies. Sift 2 cups of almond meal into a large tub. Make sure that you have no large clumps of flour if you do not have a sifter. Add salt, pepper, powdered Onion and garlic, powder, and mix well. Mix together the Eggs into a small bowl and add the melted oil. Put the wet batter on the dry batter and mix well with a spatula. Stir in the shredded cheese and mix well. Line a plate tray with parchment paper and make about 15 of them with a Cookie scoop or a large spoon.
  • Use your fingers to squeeze the batter down and make it look like a Cookie and then cut a little pepper over each of them. Bake and remove from the oven for 15-17 minutes.
  • Put up a part of the pot pie a few Biscuits and enjoy! Place the Biscuits and the chicken mix for 5 days or freeze 2-3 months separately in the refrigerator. My favorite way to heat up the chicken mix is to reheat the Cookies in a toaster oven or a toaster. Put a wet towel over the chicken blend if using a microwave and ensure it is not heated up any longer. Don't send the Biscuits into microwave.

Recipe Notes :

Macros per serving of chicken:

  • 333 calories per meal
  • 12.4 grams of carbs per meal
  • 14 grams of fat per meal
  • 30.4 grams of protein per meal
  • 2.8 grams of fiber per meal

Macros per biscuit, recipe makes 15 Biscuits

  • 170.5 calories per biscuit
  • 2.7 grams of carbs per biscuit
  • 16.4 grams of fat per biscuit
  • 5 grams of protein per biscuit


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