Chicken Pot Pie with Biscuits

Veggie loaded chicken pot pie topped with cheesy bicuits and cooked in collagen rich bone broth.

This recipe is , with main ingredient
Easy Chicken Pot Pie Recipe with Keto Biscuits

This is my go-to clean comfort food recipe on a cold winter day. The chicken pot pie is loaded with veggies and topped with low carb almond flour biscuits.

I made this clean and nutrient dense comfort food by using collagen rich bone broth, almond flour biscuits, and organic chicken.

How To Make Chicken Pot Pie

To make this pot pie recipe, start off by searing the chicken thighs in a wide dutch oven pot. The entire recipe will be cooked in this one pot, resulting in massive flavor.

Remove the chicken from the pot and go in with all the veggies. Cremini mushrooms, carrots, celery, onions and season with thyme, salt, and pepper. Cook the veggies for a long time, about 25 minutes until soft and wilted down.

Add the frozen peas to the pan along with the chopped chicken and 2 cups of chicken bone broth. Cook for 15 minutes then add the tapioca starch slurry and cook another 5 minutes.

Top the pot pie mixture with biscuit batter and bake for 25 minutes in a 350F oven. Allow to cool and enjoy!

Try my other comfort food recipes:

Easy Chicken Pot Pie Recipe with Keto Biscuits

Chicken Pot Pie with Biscuits

Course: Main Course
Cuisine: American
Keyword: pot pie
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 5 meals
Author: Bobby Parrish

Rich and hearty chicken pot pie topped with low carb cheddar biscuits.

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Ingredients

For the pot pie:

  • 1.5 pounds boneless & skinless chicken thighs
  • 1 large yellow onion chopped
  • 3 medium size carrots diced
  • 3 stalks celery diced
  • 12 ounces cremini mushrooms sliced
  • 3/4 teaspoon dried thyme
  • 2 medium sweet potatoes, chopped
  • ½ cup frozen peas
  • 2 cups chicken bone broth
  • 2 tablespoons tapioca or arrowroot starch
  • 3 tablespoons extra virgin olive oil
  • unrefined salt & pepper
  • 1 teaspoon each garlic powder, onion powder, dried thyme

For the biscuits:

  • 2 cups almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon each garlic & onion powder
  • ¾ teaspoon kosher salt
  • Fresh cracked pepper
  • 2 eggs beaten
  • ½ cup melted coconut oil or butter
  • ½ cup cheddar cheese grated
  • 1/4 cup green onions sliced

Instructions

  1. Season the chicken thighs with onion powder, garlic powder, and thyme on both sides and let sit at room temperature for 20-30 minutes. Preheat wide stock pot over medium-high heat with 3 tablespoon of olive oil. Sear half the chicken in the pot until golden brown on both sides, remove from pan and repeat with second batch of chicken. Set chicken aside.

  2. In the same pot, add the onions, carrots, celery, mushrooms, thyme, sweet potatoes, 1 teaspoon salt, few cracks of pepper, and cook for 25 minutes over medium heat. The veggies should be soft. Add the frozen peas, chicken broth, chop the chicken into bite size pieces and add to the pot. Bring to a simmer and cook for 15 minutes with the lid off. Add 2 tablespoons of tapioca starch to a small bowl with 3 tablespoons of water and mix well. Add half the slurry to the pot and cook for a few minutes, adding more if the mixture is not thick enough. Cook for 5 minutes until the mixture is thick and turn the heat off.

  3. For the biscuits, add 2 cups of almond flour to a large bowl. Add the salt, pepper, onion and garlic powder, baking powder, and mix well. In a small bowl whisk the eggs and add the melted oil, mix well. Pour the wet batter over the dry batter and use a spatula to mix well. Add the shredded cheese, green onions, and mix until well incorporated.

  4. Make flat biscuits and place all over top of pot pie mixture and bake in oven for 25-30 minutes uncovered, until the biscuits are golden brown. Let cool for 10 minutes then enjoy!

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10 thoughts on “Chicken Pot Pie with Biscuits”

  1. I am very much looking forward to making this… I do have a couple of questions I hope you can help me out with…

    1. I am on a strict budget, can I use the aluminum containers from the dollar store for meal prep? I know they won’t work in the microwave, but I would be using the oven.

    2. Carb count is a tiny bit high for us… I know I can sub out the peas… but can I use a Keto sub for the corn starch? Such as xanthum gum or arrowroot powder?

    Thanks for the great videos and recipes, I appreciate your work!

    1. Hi Jeanette, thanks for writing! The aluminum are not the best if you are heating them up in the oven. It’s best to use glass. And you can definitely substitute with xanthum gum.

  2. Hey, Bobby!
    Thanks so much for another delicious meal prep! Last week was chicken salad. This week your delectable chicken pot pie. So easy to grab and go every day, and I look forward to lunch. Biscuits were awesome! First time I used almond flour. Not my last. Keep cooking! Loving your site. Telling everyone about it.

  3. Hi! This looks really delicious. Can I use chicken breast instead? If I do, do I need to change cooking temp or duration? Thanks!

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