Kristie’s Keto Chicken Pot Pie

Kristie’s Keto Chicken Pot Pie

Ingredients

• 1/3 cup yellow onion ((chopped yellow onionchopped))
• 1/3 cup carrots ((chopped yellow onionchopped))
• 1/2 cup broccoli stems ((chopped yellow onionchopped))
• 3/4 cup cauliflower ((chopped yellow onionchopped))
• 1 cup zucchini ((chopped yellow onionchopped))
• 1 can green beans ((chopped yellow onionchopped))
• 2 chopped celery ((chopped yellow onionchopped))
• 1/3 cup mushrooms ((chopped yellow onionchopped))
• 3 tbsp butter
• 2 cup chicken broth
• 4 oz cream cheese
• 1/2 cup heavy whipping cream
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp poultry seasoning
• 1 lb chicken ((chopped yellow onionchopped))
• 1/2 tsp xanthan gum ((chopped yellow onionchopped))
• 10 eggs (whiteegg whites)
• 2 1/2 cup almond flour ((chopped yellow onionchopped))
• 4 tbsp oats
• 1/2 coconut flour
• 1/2 cup shredded mozzarella cheese
• 2 tsp baking powder

Instructions

1. 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.
2. 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.
3. Simmer until the sauce is thickened, about 5 minutes.
4. Add the remaining seasonings and mix well. Sprinkle in xanthan gum if desired.
5. The sauce will be thicker if you do.
6. 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.
7. Bake the dish at 350°F (175°C) for about 25-30 minutes or until the biscuits are browned and not doughy underneath.