Chicken Pot Pie with Biscuit Topping
A creamy, herby chicken and vegetable filling, thickened without flour and baked under golden cheddar almond-flour biscuits.
Nutrition per serving
1 heaping cup filling + 1 biscuit- Net carbs
- 8.1g
- Calories
- 630kcal
- Protein
- 36g
- Fat
- 50g
- Total carbs
- 12 g
- Fiber
- 4.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Nut-free coconut flour biscuits: Coconut flour and two extra eggs make tender, cheesy biscuits with no almond flour, for nut-free households.
- Whisk the coconut flour, baking powder, garlic powder and salt, stir in the cheddar, then mix in all 4 eggs, the melted butter and sour cream.
- Let the dough rest 5 minutes; coconut flour keeps absorbing liquid and the dough firms up. Scoop 6 mounds over the filling and bake as written, until golden and set.
Cauliflower mash topping: A cheesy cauliflower mash replaces the biscuits, a bit like a chicken shepherd’s pie. It is nut-free and egg-free.
- While the filling simmers, steam the cauliflower 10–12 minutes until very tender, then drain well and let it steam dry for a minute.
- Mash or blend it with the melted butter, sour cream, garlic powder, salt and half the cheddar. Spread it over the filling, sprinkle with the remaining cheddar and bake 20 minutes, until bubbling and browned on top and the chicken reaches 165°F (74°C).
- Filling
- Biscuit topping
- Filling
- Biscuit topping
- Also add
- Filling
- Biscuit topping
-
2 tsp baking powderleave out -
2 large eggsleave out
Estimated cost $17.00 for 6 servings ($2.83 each) · how we estimate
Instructions
-
Heat the oven to 400°F (200°C). In a 10- to 11-inch (25–28 cm) oven-safe skillet, melt 2 tbsp butter over medium-high heat. Season the chicken with the salt and pepper and cook 5–6 minutes, stirring occasionally, until browned on most sides. Transfer to a plate; it will finish cooking in the oven.
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Add the onion, celery, carrot and mushrooms to the skillet and cook 6–8 minutes until the mushrooms have released their liquid and the onion is soft. Add the garlic and thyme and cook 1 minute.
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Pour in the broth, scraping up the browned bits, and simmer 3–4 minutes. Add the cream and cream cheese and stir until melted. Sprinkle the xanthan gum over the surface while whisking constantly, then simmer 2–3 minutes until it coats a spoon. It will thicken more in the oven.
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Return the chicken and its juices, stir in the parsley, taste for salt and take the pan off the heat.
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For the biscuits, whisk the almond flour, baking powder, garlic powder and salt, then stir in the cheddar. Add the eggs, melted butter and sour cream and mix to a thick, scoopable dough.
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Drop 6 even mounds of dough over the filling, leaving gaps for steam to escape.
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Bake 20–25 minutes until the biscuits are golden and firm, the filling bubbles at the edges and the chicken reads 165°F (74°C). If the biscuits brown too fast, tent loosely with foil.
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Let it stand 10 minutes so the filling sets before serving.
Tips for success
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Using leftover or rotisserie chicken? Skip the browning step and stir in 3 cups of shredded cooked chicken with the parsley. - Sprinkle the xanthan gum lightly rather than dumping it in, or it clumps. If the filling looks thin straight from the oven, give it the full rest, because it thickens as it cools.
- The topping is a close cousin of our cheddar garlic biscuits. Leaving out the carrot saves about 0.7 g net carbs per serving.
Nice to have, not needed
- A 10- to 11-inch (25–28 cm) oven-safe skillet keeps it to one pan — otherwise make the filling in any pan and bake it in a 2-quart (2 L) dish.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 2 months
Reheat: Oven at 350°F (175°C) for about 15 minutes, loosely covered with foil, to keep the biscuits crisp; the microwave works but softens them.
Prep tip: Bake it in individual oven-safe dishes for grab-and-reheat portions, or cool and freeze slices tightly wrapped.
Refrigerate covered up to 4 days. Reheat portions at 350°F (175°C) for about 15 minutes to keep the biscuits crisp; the microwave softens them.
Variations
2 variations, each with its own ingredients and macrosNut-free coconut flour biscuits
DietCoconut flour and two extra eggs make tender, cheesy biscuits with no almond flour, for nut-free households.
- blanched almond flour → coconut flour
- + 2 large extra eggs
7.8 g net · 528 kcal · 34 g protein · 39 g fat · ≈$2.44 per serving (−0.3 g net carbs vs the original)
Cauliflower mash topping
SwapA cheesy cauliflower mash replaces the biscuits, a bit like a chicken shepherd’s pie. It is nut-free and egg-free.
- blanched almond flour → cauliflower
- no baking powder
- no eggs
8.1 g net · 466 kcal · 30 g protein · 34 g fat · ≈$2.75 per serving (same net carbs as the original)
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