Chicken Pot Pie with Almond Biscuit Topping

• servings: 8 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

For Filling

1 Tablespoon oil of choice

1 Cup Shredded or diced Carrots

1 Cup Diced Celery

1/2 Cup Diced Onion

3 Cloves Garlic, minced

1 ½ Pounds Chicken breast or boneless skinless chicken thighs, cut into 1 inch pieces

3/4 Cup Heavy Cream/Cashew Cream

3/4 Cup Chicken Broth

1 generous Tablespoon flour

(optional) Additional 1/2-1 Cup extra veggies (Peas and mushrooms work well)

For Biscuit topping:

1 ½ Cups almond flour

1/2 teaspoon Garlic powder

1 teaspoon nutritional yeast

1 teaspoon onion powder

1/2 teaspoon Kosher salt

1/4 teaspoon Baking powder

4 Large Eggs

(optional) 1/2 Cup Shredded cheddar cheese or cheese substitute

Directions

Pre-heat the oven to 400F. In a large skillet over medium heat, add the avocado oil. Add the chopped onion, carrot, and celery. Sauté until vegetables are soft...6-8 minutes. Add the chicken and season with salt and black pepper. Cook until chicken is almost cooked through.

Add in the chicken stock, heavy cream, and flour. Bring to a boil over medium-high heat, then reduce to low heat to simmer. While the sauce is simmering, make the biscuit dough.

In a large bowl, combine all of the ingredients for the biscuit dough.

Taste the filling for seasoning. Transfer the creamy filling mixture to a 9x9 casserole dish and using a scoop or spoon, dollop the biscuit mixture on top of the filling.

Bake in the preheated oven for 20-25 minutes, or until the filling is bubbling and the topping is golden brown. Remove from the oven and serve.

Notes

Based on a keto recipe with my preferred modifications, which includes using flour to thicken instead of xanthan gum.

Nutrition

• Calories: 391 kcal
• Total Fat: 29 g
• Total Carbohydrate: 8 g
• Dietary Fiber: 3 g
• Protein: 27 g