keto chicken pot pie biscuits

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

1. Low-Carb Flour: Use almond flour and coconut flour to create a biscuit that’s both fluffy and keto-friendly.
2. Creamy Filling: Ensure the filling is rich and creamy without relying on high-carb thickeners.
3. Baking Time: Proper baking time is essential to achieve a golden, flaky biscuit.

Tips and Tricks

1. Chill Ingredients: Use cold butter and eggs to help the biscuits rise and maintain a flaky texture.
2. Consistency: The biscuit dough should be slightly sticky but manageable.
3. Even Filling: Distribute the chicken filling evenly to ensure each bite has a good balance of flavors.
4. 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