January 25 2018 recipe by Kristie Sullivan, PhD![Kristie Sullivan, PhD]()
, photo by Jill Wallentin![Jill Wallentin]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Jill Wallentin
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Kristie’s keto chicken pot pie
Chicken pot pie is the coziest of comfort foods and not something you would expect to eat on a ketogenic diet. The biscuit topping for this recipe is also a shining star. It makes a delicious breakfast sandwich or a Southern style biscuit without the carbs.
USMetric
servingservings
Ingredients
- 2 oz. (52⁄3 tbsp) 55 g (80 ml) chopped yellow onionchopped yellow onions
- 2 oz. (7 tbsp) 55 g (100 ml) chopped carrotchopped carrots
- 2 oz. (2⁄3 cup) 55 g (140 ml) chopped broccoli stems (avoid the florets for texture)
- 4 oz. 110 g chopped cauliflower
- 4 oz. 110 g chopped zucchini
- 14 oz. 400 g canned green beans, drained
- 2 (2¾ oz.) 2 (80 g) chopped celery stalkchopped celery stalks
- 1 oz. (61⁄3 tbsp) 28 g (95 ml) mushrooms, sliced
- 3 tbsp 3 tbsp butter
- 2 cups 475 ml chicken broth
- 4 oz. (½ cup) 110 g (110 ml) cream cheese
- ½ cup 120 ml heavy whipping cream
- ½ tsp ½ tsp dried thyme
- ¼ tsp ¼ tsp salt
- ¼ tsp ¼ tsp pepper
- ¼ tsp ¼ tsp poultry seasoning
- 1½ lbs 650 g cooked and shredded whole chicken
- ½ tsp ½ tsp xanthan gum or glucomannan (optional)
Bell's biscuits
- 10 10 egg whiteegg whites
- 2½ cups (10 oz.) 600 ml (280 g) fine almond flour
- 4 tbsp 4 tbsp oat fiber or half the amount of coconut flour
- ½ cup (2 oz.) 120 ml (55 g) shredded mozzarella cheese
- 2 tsp 2 tsp baking powder
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp xanthan gum (optional)
- 3 oz. 85 g butter
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- 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. 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. Simmer until the sauce is thickened, about 5 minutes. Add the remaining seasonings and mix well.
- Sprinkle in xanthan gum if desired. The sauce will be thicker if you do. 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. Bake the dish at 350°F (175°C) for about 25-30 minutes or until the biscuits are browned and not doughy underneath.
One batch of Bell's biscuits
- Use a hand mixer to beat the egg whites until frothy, but not stiff.
- Add in almond flour, oat fiber, mozzarella cheese, baking powder, xanthin gum and salt and mix well with the hand mixer.
- Add in butter and beat with the hand mixer until well blended. Use the batter to top the chicken pot pie filling.
Tips
If you really want to make this decadent add one cup of cheddar cheese and 1/3 cup chopped bacon to the biscuit dough before dropping it onto the pot pie filling. Enjoy!
Use half of the biscuit dough to top the chicken pot pie and the other half to make six southern-style biscuits for a quick breakfast sandwich.
I hate to moan, but in the spirit of constructive criticism here goes...in the UK we measure liquids in mls and solids in grams. Each time I use a recipe here I struggle with either the US spoon /cup measure or mls used for solids as in this recipe. I know I'm not the first UK low-carber to have said this.
The ketodiet blog site puts everything in 3 measurements - spoons/cups, mls/ grams (depending on whether wet or dry ingredient) and ounces, and it is brilliant. As I said, I love this site, but to perfect it, any chance you can take a leaf out if ketodiet's book??
I will continue to use recipes here as they are great...but it's hard work.....
I would guess that this would not be great as leftovers, mainly the biscuit part..soggy. I think it would work to bake individual biscuits. Then serve with the stew for subsequent meals. What are your thoughts?
Nope. Bake them at 400. Thanks, Kristie!
I totally agree. I did request this improvement some time ago and now I'm seeing some recipes in this format (eg The Keto Bread). It will take time but I can see that it's being worked on. I do like the site though.
I'd really like to see separate nutrition information for the things in the Tips. In the recipe above (Kristie's keto chicken pot pie) the Bell's Biscuits Tip is to make half into 'biscuits' but there's no indication of a nutrition breakdown for this - not for the whole amount or parts of it. This request also applies to some of the serving suggestions when they form part of the recipe - eg serve with leafy greens, but unless you calculate how many net carbs are in the main part of the recipe and then deduct from the total net carbs you don't know whether the leafy greens are included or are extra carbs.
My question is, is this recipe made in one big casserole dish or individually? If individually, how much goes into each serving? My apologies if I missed it.
As the recipe indicates, you can use glucomannan or just leave it out. It's an optional ingredient, it's a thickener.
This recipe was delicious, please don't get me wrong. I substituted around half the chicken broth with a nice pinot grigio and I feel like this really pumped the flavor up a notch.
Someone asked what you can do with the extra yolks. Try making your own mayonnaise with some of them. It is easy, fun, and the taste is so much better than store-bought mayo.
And as to longevity in the refrigerator, mine seems to be holding up well. The biscuit topping does not appear to be soggy and I am looking forward to the afternoon taste test! Thanks!
Here's a little bit of a breakdown on the different ingredients. It can be overwhelming but they do all bring very different properties to baked goods.
Xanthan Gum - this is a thickener. Good in gravies, stews, etc. It can get slimy in large quantities. Glucomannan is a good sub if you have that on hand.
Psyllium husk/fiber - this gives a flexibility/pliability to baked goods. It is VERY thirsty in terms of moisture needed. There is no good substitute.
Coconut flour - this is also a very thirsty "flour" but gives a more delicate texture to baked goods.
Oat fiber - this is admittedly a niche product but can be a great keto baking staple. It is 100% completely insoluble fiber which means it's 0g carbs. It is not nearly as thirsty as coconut flour, so you can use more. It's a great way to add bulk of dry ingredients to without any carbs. It's also great for giving a more delicate texture to baked goods without the residual taste coconut flour sometimes has.
Hope that helps!
Softened so it will mix in, but not melted.
Unfortunately they are not a good substitute for each other as coconut flour requires more moisture.
I need to go purchase. And dont want to get the wrong size.
These are done in the cast iron skillet! The ramekins are just a serving suggestion.
That would depend on the recipe and what the ingredient was used for in that dish.
The biscuits are awesome! Used leftover batter to make biscuits and we are enjoying bacon, egg, & cheese biscuits for breakfast this morning.
Yes, that should work well. You an adjust the cooking time as needed.
You could also cook them up & give to your dog (if you have one, of course) protein is their preferred fuel).
Are the macros representative of using all the biscuit in the dish?
Yes, the nutrition information counts the whole batch of biscuits since the instructions have you adding all of the dough to the dish.
I changed it up this evening, using ground beef, beef broth, & 1/2 the cream +1/4 cup more beef broth, & it turned out wonderfully as a beef pot pie.
Only the biscuit is about 1.5 g net carbs per serving.
Best/
Jill