Is there anything more comforting than the combination of meat, gravy, and biscuits? I have always loved a hearty chicken pot pie, but detest the fact that the frozen ones (even the single servings!) pack somewhere north of 1500mg of sodium.
Since we’ve been experimenting with low-carb for several months, a pot pie adaptation had to happen at some point. Here’s what I came up with, and I’m pretty damn happy with the results!
For the biscuit topping:
Double the Low Carb Biscuits from the Sausage Egg Casserole recipe
For the filling:
2 tbs butter
½ cup onion, chopped
1 ½ cup carrots, chopped
2 tbs coconut flour + 1 tbs coconut flour, separated
1 ½ cups chicken stock
¼ cup heavy cream
2 chicken breasts, cooked and chopped or shredded
1 portabella mushroom, chopped
½ cup shredded mozzarella
1 tsp fresh rosemary, finely chopped
½ tsp fresh thyme
Preheat oven to 425’F. Make the biscuit dough and press half into the bottom of a 9” round casserole dish. Bake for 12 minutes.
Melt butter in the bottom of a pot and add the onion. Sautee for 3-5 minutes, then add carrots. Sautee another 2-3 minutes, then add 2 tbs coconut flour. It should cling to the veggies quickly. Stirring continuously, slowly pour in the chicken stock. It should suck up the flour and start to thicken. Add the heavy cream and bring to a boil. Boil 3-5 minutes then remove from heat. Add chicken, mushroom, mozzarella, rosemary, and thyme and stir to combine. Add the extra tablespoon of coconut flour if needed to thicken.
Pour over the half-baked crust. Using the rest of the biscuit dough, form four biscuits and set them on the top of the filling. Return to the oven for 30 minutes. When it’s done, let it rest for 15-20 minutes to thicken.