- September 21, 2024
Sophia always cherished her grandmother’s chicken pot pie, a dish that brought comfort and warmth during family dinners. After switching to a keto lifestyle, she missed the flaky crust and creamy filling that made the dish so special. Determined to recreate the comforting flavors while adhering to her dietary needs, Sophia developed a Keto Chicken Pot Pie Biscuits recipe. This version captured the essence of her grandmother’s recipe with a low-carb twist. The buttery biscuits and creamy chicken filling became a new family favorite, proving that classic dishes can be reinvented to fit a healthier lifestyle without sacrificing flavor.
Key Considerations
- Low-Carb Flour: Use almond flour and coconut flour to create a biscuit that’s both fluffy and keto-friendly.
- Creamy Filling: Ensure the filling is rich and creamy without relying on high-carb thickeners.
- Baking Time: Proper baking time is essential to achieve a golden, flaky biscuit.
Tips and Tricks
- Chill Ingredients: Use cold butter and eggs to help the biscuits rise and maintain a flaky texture.
- Consistency: The biscuit dough should be slightly sticky but manageable.
- Even Filling: Distribute the chicken filling evenly to ensure each bite has a good balance of flavors.
- Baking Sheet Preparation: Use parchment paper to prevent sticking and ensure even baking.
Ingredients
- For the Biscuits:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup cold unsalted butter, cubed
- 2 large eggs
- 1/2 cup sour cream
- For the Chicken Filling:
- 2 cups cooked chicken breast, shredded
- 1 cup heavy cream
- 1 cup chicken broth (low-sodium)
- 1 cup mixed vegetables (such as peas and carrots, optional for keto)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup almond flour
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil or butter for cooking
Use your ← → (arrow) keys to browse
Article Categories:
Keto Recipes