Low Carb Chicken Pot Pie with Cheesy Biscuit Crust
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/4 tsp salt
2 cloves garlic, minced
1/2 tsp dried thyme
1 cup chicken broth
2 bay leaves
1/2 cup whipping cream
1 tbsp arrowroot starch
Additional salt and pepper to taste
2 to 2 1/2 lbs chicken breasts, cut into 1/2 inch pieces
3/4 cup coconut flour
3/4 cup almond flour
2 tsp baking powder
1 tsp garlic powder
1/2 tsp salt
1 cup grated cheddar cheese, divided
4 large eggs
3/4 cup sour cream or Greek yogurt
1/4 cup melted butter
Preheat oven to 375F.
In a large dutch oven, melt butter over medium heat. Add onion, celery and salt and cook until vegetables are softened, about 5 minutes.
Stir in the garlic and thyme and cook until fragrant, about 1 more minutes. Stir in the broth and bay leaves and bring to a simmer.
In a glass measuring cup, whisk together the cream and arrowroot starch. whisk into simmering broth and continue to simmer until thickened, 3 or 4 more minutes.
Season with additional salt and pepper to taste and then stir in chicken. Continue to cook until chicken is cooked through, about 10 minutes.
Discard bay leaves and spread mixture in a 9×13 inch casserole dish.
In a large bowl, whisk together the coconut flour, almond flour, baking powder, garlic powder and salt. Stir in 3/4 cup of the cheddar cheese.
Stir in eggs, sour cream or yogurt and melted butter until well combined. Drop by rounded tablespoons over the top of the chicken filling and sprinkle with remaining cheese.
Bake 25 minutes or until filling is bubbling and crust is browned and firm to the touch.
Food energy: 414 kcal
Total fat: 25.13g
Calories from fat: 226
Protein per serving: 33.28g
Total dietary fiber: 3.55g
Sodium per serving: 519mg