Chicken pot pie is the coziest of comfort foods and not something you would expect to eat on a ketogenic diet. The biscuit topping for this recipe is also a shining star. It makes a delicious breakfast sandwich or a Southern style biscuit without the carbs.
January 25 2018 recipe by Kristie Sullivan, PhD, photo by Jill Wallentin, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
Chicken pot pie is the coziest of comfort foods and not something you would expect to eat on a ketogenic diet. The biscuit topping for this recipe is also a shining star. It makes a delicious breakfast sandwich or a Southern style biscuit without the carbs.
USMetric
12 servingservings
Ingredients
- 2 oz. (52⁄3 tbsp) 55 g (80 ml) chopped yellow onionchopped yellow onions
- 2 oz. (7 tbsp) 55 g (100 ml) chopped carrotchopped carrots
- 2 oz. (2⁄3 cup) 55 g (140 ml) chopped broccoli stems (avoid the florets for texture)
- 4 oz. 110 g chopped cauliflower
- 4 oz. 110 g chopped zucchini
- 14 oz. 400 g canned green beans, drained
- 2 (2¾ oz.) 2 (80 g) chopped celery stalkchopped celery stalks
- 1 oz. (61⁄3 tbsp) 28 g (95 ml) mushrooms, sliced
- 3 tbsp 3 tbsp butter
- 2 cups 475 ml chicken broth
- 4 oz. (½ cup) 110 g (110 ml) cream cheese
- ½ cup 120 ml heavy whipping cream
- ½ tsp ½ tsp dried thyme
- ¼ tsp ¼ tsp salt
- ¼ tsp ¼ tsp pepper
- ¼ tsp ¼ tsp poultry seasoning
- 1½ lbs 650 g cooked and shredded whole chicken
- ½ tsp ½ tsp xanthan gum or glucomannan (optional)
Bell's biscuits
- 10 10 egg whiteegg whites
- 2½ cups (10 oz.) 600 ml (280 g) fine almond flour
- 4 tbsp 4 tbsp oat fiber or half the amount of coconut flour
- ½ cup (2 oz.) 120 ml (55 g) shredded mozzarella cheese
- 2 tsp 2 tsp baking powder
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp xanthan gum (optional)
- 3 oz. 85 g butter
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Instructions
Instructions are for 12 servings. Please modify as needed.
Sauté the vegetables (first 8 ingredients) in butter in a large cast iron skillet (or in an oven safe casserole dish) until the vegetables are tender.
When the vegetables are just tender, add the chicken broth. Simmer until the bone broth is reduced (about 10 minutes).
Add cream cheese and heavy cream and stir until the cream cheese is melted and creamy. Simmer until the sauce is thickened, about 5 minutes. Add the remaining seasonings and mix well.
Sprinkle in xanthan gum if desired. The sauce will be thicker if you do. Last, add the chicken and mix into the vegetables and sauce.
While the chicken pot pie filling is simmering on low heat, prepare the biscuit recipe according to instructions below.
Once the filling is ready, drop the biscuit dough on top of the pot pie filling, covering the filling. Bake the dish at 350°F (175°C) for about 25-30 minutes or until the biscuits are browned and not doughy underneath.
One batch of Bell's biscuits
Use a hand mixer to beat the egg whites until frothy, but not stiff.
Add in almond flour, oat fiber, mozzarella cheese, baking powder, xanthin gum and salt and mix well with the hand mixer.
Add in butter and beat with the hand mixer until well blended. Use the batter to top the chicken pot pie filling.
Tips
If you really want to make this decadent add one cup of cheddar cheese and 1/3 cup chopped bacon to the biscuit dough before dropping it onto the pot pie filling. Enjoy!
Use half of the biscuit dough to top the chicken pot pie and the other half to make six southern-style biscuits for a quick breakfast sandwich.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
36 comments
1
Mary
January 25 2018
Oh my...can't wait to try this. My go to comfort food. Thanks for the recipe.
2
Nikki
February 21 2018
Why don’t you offer odd number of servings for the recipe conversion?Has this changed or is it just this recipe? I feed a family of 4 but 1 extra for my lunch. For all your recipes, I use 5 servings. It saves food and money while allowing me to visualize portion size for my family. I hope this isn’t an overall change with the new site and only recipe specific. Odd number servings is helpful! Thanks.
3
Alba
March 12 2018
Hi. I was wondering if this can be kept for a couple of days or even frozen? I do not have time to cook every day, and usually like to make meals that can be used as leftover the next day. Many thanks, I cannot wait to try this!
4
susan
March 27 2018
Hello! I am loving the new developments to the site, esp the nutrition detail - fantastic and many thanks.
I hate to moan, but in the spirit of constructive criticism here goes...in the UK we measure liquids in mls and solids in grams. Each time I use a recipe here I struggle with either the US spoon /cup measure or mls used for solids as in this recipe. I know I'm not the first UK low-carber to have said this.
See AlsoLow Carb Greek Moussaka - Quick Recipe - Diet DoctorKeto Coconut Shrimp Recipe with Pineapple Mango Salsa - in 30 minutes!Keto Wrap with Deli Roast Beef & Brie Cheese - Recipe - Diet DoctorHealthy Cauliflower Rice Recipes: Sloppy Jane Stuffed Peppers, Cheesy Broccoli Cauli' RiceThe ketodiet blog site puts everything in 3 measurements - spoons/cups, mls/ grams (depending on whether wet or dry ingredient) and ounces, and it is brilliant. As I said, I love this site, but to perfect it, any chance you can take a leaf out if ketodiet's book??
I will continue to use recipes here as they are great...but it's hard work.....
Reply: #9
5
Pam
March 28 2018
Kristi,
I would guess that this would not be great as leftovers, mainly the biscuit part..soggy. I think it would work to bake individual biscuits. Then serve with the stew for subsequent meals. What are your thoughts?6
Barbara
April 28 2018
Another great recipe! TY! Enjoyed and will make again.
7
Lisa Marie
June 9 2018
If you were just going to make the biscuits, would you still bake them at 350?
8
Lisa Marie
June 9 2018
I just found this recipe on Kristie's site: https://cookingketowithkristie.com/2015/07/10/low-carb-good-morning-b...
Nope. Bake them at 400. Thanks, Kristie!
9
Reply to comment #4 by susan
Meekas Mum
August 9 2018
Susan
I totally agree. I did request this improvement some time ago and now I'm seeing some recipes in this format (eg The Keto Bread). It will take time but I can see that it's being worked on. I do like the site though.I'd really like to see separate nutrition information for the things in the Tips. In the recipe above (Kristie's keto chicken pot pie) the Bell's Biscuits Tip is to make half into 'biscuits' but there's no indication of a nutrition breakdown for this - not for the whole amount or parts of it. This request also applies to some of the serving suggestions when they form part of the recipe - eg serve with leafy greens, but unless you calculate how many net carbs are in the main part of the recipe and then deduct from the total net carbs you don't know whether the leafy greens are included or are extra carbs.
10
Susan
August 22 2018
I rather enjoy weighing everything using a digital scale rather than using cups.
My question is, is this recipe made in one big casserole dish or individually? If individually, how much goes into each serving? My apologies if I missed it.
11
Katie Berkeland
September 25 2018
Pam, these are delicious as leftovers!
12
Brenda
October 17 2018
What in the world do we do with 10 egg yokes 😮
Reply: #31
13
Christine
October 20 2018
We can buy egg whites in a bottle.
14
Rose M.
November 27 2018
What can you substitute for xanthun gum ?
Reply: #15
15
Reply to comment #14 by Rose M.
Kristin Parker Team Diet Doctor
November 27 2018
What can you substitute for xanthun gum ?
As the recipe indicates, you can use glucomannan or just leave it out. It's an optional ingredient, it's a thickener.
16
Michele
November 30 2018
I loved this!
Dave
January 6 2019
So often I find other recipes on the site to include Psyllium Husk. I'm not sure what the purpose would be of purchasing yet another ingredient to keep in my kitchen. After going out and purchasing Xantham and using, I took time to realize what this was doing in the recipe and thought "Dang! I could have just used PH!" Same applies to the Oat Fiber in the biscuit recipe. I already have Coconut Flour in the kitchen. Why bother introducing a new ingredient? Also, I will agree with others. The volume measurements for solids was a bit of a curveball.
This recipe was delicious, please don't get me wrong. I substituted around half the chicken broth with a nice pinot grigio and I feel like this really pumped the flavor up a notch.
Someone asked what you can do with the extra yolks. Try making your own mayonnaise with some of them. It is easy, fun, and the taste is so much better than store-bought mayo.
And as to longevity in the refrigerator, mine seems to be holding up well. The biscuit topping does not appear to be soggy and I am looking forward to the afternoon taste test! Thanks!
Reply: #18
18
Reply to comment #17 by Dave
Kristin Parker Team Diet Doctor
January 7 2019
Hi Dave! Thank you for your feedback, and I hope that you enjoy that taste test!
Here's a little bit of a breakdown on the different ingredients. It can be overwhelming but they do all bring very different properties to baked goods.
Xanthan Gum - this is a thickener. Good in gravies, stews, etc. It can get slimy in large quantities. Glucomannan is a good sub if you have that on hand.
Psyllium husk/fiber - this gives a flexibility/pliability to baked goods. It is VERY thirsty in terms of moisture needed. There is no good substitute.
Coconut flour - this is also a very thirsty "flour" but gives a more delicate texture to baked goods.
Oat fiber - this is admittedly a niche product but can be a great keto baking staple. It is 100% completely insoluble fiber which means it's 0g carbs. It is not nearly as thirsty as coconut flour, so you can use more. It's a great way to add bulk of dry ingredients to without any carbs. It's also great for giving a more delicate texture to baked goods without the residual taste coconut flour sometimes has.Hope that helps!
19
Penny
January 31 2019
Silly question? is the butter in the biscuits melted or softened before adding?
Reply: #20
20
Reply to comment #19 by Penny
Kristin Parker Team Diet Doctor
February 1 2019
Silly question? is the butter in the biscuits melted or softened before adding?
Softened so it will mix in, but not melted.
21
Kay
February 22 2019
I want to make one serving size bc I'm the only one who will eat it.
22
Julie
March 6 2019
Are you able to substitute coconut flour for the almond flour? If so, how? I'm allergic to almonds. Thanks.
Reply: #23
23
Reply to comment #22 by Julie
Kristin Parker Team Diet Doctor
March 7 2019
Are you able to substitute coconut flour for the almond flour? If so, how? I'm allergic to almonds. Thanks.
Unfortunately they are not a good substitute for each other as coconut flour requires more moisture.
24
Marie-josee Cormier
March 20 2019
What size ramkin should be used for final product?
I need to go purchase. And dont want to get the wrong size.Reply: #25
25
Reply to comment #24 by Marie-josee Cormier
Kristin Parker Team Diet Doctor
March 21 2019
What size ramkin should be used for final product?
I need to go purchase. And dont want to get the wrong size.These are done in the cast iron skillet! The ramekins are just a serving suggestion.
26
Edith Faber
June 13 2019
I can't have cheese, (except small amounts of feta), sour cream, avocado, mushrooms or chocolate. Can I substitute for those items?
Reply: #27
27
Reply to comment #26 by Edith Faber
Kristin Parker Team Diet Doctor
June 14 2019
I can't have cheese, (except small amounts of feta), sour cream, avocado, mushrooms or chocolate. Can I substitute for those items?
That would depend on the recipe and what the ingredient was used for in that dish.
28
Angela Day
January 25 2020
Made this recipe the other night. Quite delicious, reheats surprisingly well (biscuits don't get mushy). Didn't have any zucchini but didn't miss it. Added a couple dashes turmeric to make the gravy a lovely golden color. Will add more thyme in the future (one of my favorite seasonings).
The biscuits are awesome! Used leftover batter to make biscuits and we are enjoying bacon, egg, & cheese biscuits for breakfast this morning.
29
lrose629
April 15 2020
Once you cook everything in a skillet, could you then put the ingredients in individual ramekins to finish in the oven?
Reply: #30
30
Reply to comment #29 by lrose629
Kristin Parker Team Diet Doctor
April 15 2020
Once you cook everything in a skillet, could you then put the ingredients in individual ramekins to finish in the oven?
Yes, that should work well. You an adjust the cooking time as needed.
31
Reply to comment #12 by Brenda
Kimberly
September 28 2020
You can mix egg yolks w mayonnaise & avocado or olive oil for a great moisturizing treatment for your hair & scalp. Whip together well, then distribute through all hair, bun it up, & cover w grocery bag for 20-40 minutes. Be sure to rinse very well with COLD water. Then wash as usual. The hair loves the protein & fat!
You could also cook them up & give to your dog (if you have one, of course) protein is their preferred fuel).32
bassem.sabagh
November 5 2020
Hello
Are the macros representative of using all the biscuit in the dish?Reply: #33
33
Reply to comment #32 by bassem.sabagh
Kristin Parker Team Diet Doctor
November 6 2020
Hello
Are the macros representative of using all the biscuit in the dish?Yes, the nutrition information counts the whole batch of biscuits since the instructions have you adding all of the dough to the dish.
34
Kimberly
March 18 2021
This dish is one of our favorites. Thank y’all for the recipe!
I changed it up this evening, using ground beef, beef broth, & 1/2 the cream +1/4 cup more beef broth, & it turned out wonderfully as a beef pot pie.35
Pavlina
November 25 2021
Can we get the macro's on just the biscuits?
Reply: #36
36
Reply to comment #35 by Pavlina
Jill Wallentin Team Diet Doctor
November 27 2021
Hi Pavlina,
Only the biscuit is about 1.5 g net carbs per serving.Best/
Jill
