Potted Chicken with Almond Flour Biscuits

In the winter months, my thoughts turn to comfort food. And what could give more comfort than a chicken pot pie? Well, this version of chicken pot pie with the biscuits in place of the pastry crust is quicker to make and more comforting. Also, cream cheese and almond flour are used instead of white flour, which makes for a more nutritious dish.

6 to12 servings

INGREDIENTS:

Filling:

2 tablespoons butter

1 cup onion, small diced

1 cup carrots, medium diced

½ cup celery, medium diced

4 ounces cream cheese

½ cup heavy cream

1 tablespoon Dijon mustard

1 ½ cups chicken broth

½ teaspoon dried thyme

½ teaspoon rubbed sage

½ teaspoon dried marjoram

3 cups cooked chicken, shredded

Salt and fresh ground black pepper to taste

1 cup frozen peas, thawed, drained (added just before topping with biscuits)

Topping:

2 cups almond flour

1 tablespoon baking powder

½ teaspoon salt

4 tablespoons butter, melted

4 tablespoons cream cheese

3 eggs, room temperature, beaten

1 tablespoon fresh parsley, chopped (optional garnish)

 

DIRECTIONS:

Filling:

1.     Melt butter in a twelve-inch cast iron skillet or enamel-lined skillet. Add the onions, carrots, and celery to the skillet and sauté until softened, about eight to ten minutes. Thoroughly mix the cream cheese, cream, and mustard into the vegetables. Slowly whip the chicken broth into the mixture and stir until smooth. Add the thyme, sage, marjoram, and chicken. Heat thoroughly, about three to five to eight more minutes. Taste, Think, Transform with salt and pepper to taste. Remove from the heat and set aside. (Can be baked in a nine-by-thirteen-inch baking dish.)

Topping:

1.     Preheat oven to 425°F.

2.     Whip the almond flour, baking powder, and salt in a mixing bowl.

3.     Melt the butter and cream cheese in a small saucepan. Remove from heat, whip until smooth, then whip in the eggs.

4.     Add the egg mixture to the dry ingredients and briefly stir until thoroughly combined.

5.     Stir the peas into the hot filling. Scoop the dough using a one-fourth-cup scoop and drop twelve biscuits on top of the hot filling. Place in the oven and bake until golden browned on top, about fifteen to twenty minutes. Let rest a few minutes before serving, topped with optional chopped parsley.

Potted Chicken with Almond Flour Biscuits

Potted Chicken with Almond Flour Biscuits
Yield: 6 to 12 servings
Author:
Prep time: 25 MinCook time: 45 MinTotal time: 1 H & 10 M
In the winter months, my thoughts turn to comfort food. And what could give more comfort than a chicken pot pie? Well, this version of chicken pot pie with the biscuits in place of the pastry crust is quicker to make and more comforting. Also, cream cheese and almond flour are used instead of white flour, which makes for a more nutritious dish.

Ingredients

Filling:
  • 2 tablespoons butter
  • 1 cup onion, small diced
  • 1 cup carrots, medium diced
  • ½ cup celery, medium diced
  • 4 ounces cream cheese
  • ½ cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 ½ cups chicken broth
  • ½ teaspoon dried thyme
  • ½ teaspoon rubbed sage
  • ½ teaspoon dried marjoram
  • 3 cups cooked chicken, shredded
  • Salt and fresh ground black pepper to taste
  • 1 cup frozen peas, thawed, drained (added just before topping with biscuits)
Topping:
  • 2 cups almond flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 4 tablespoons butter, melted
  • 4 tablespoons cream cheese
  • 3 eggs, room temperature, beaten
  • 1 tablespoon fresh parsley, chopped (optional garnish)

Instructions

Filling:
  1. Melt butter in a twelve-inch cast iron skillet or enamel-lined skillet. Add the onions, carrots, and celery to the skillet and sauté until softened, about eight to ten minutes. Thoroughly mix the cream cheese, cream, and mustard into the vegetables. Slowly whip the chicken broth into the mixture and stir until smooth. Add the thyme, sage, marjoram, and chicken. Heat thoroughly, about three to five to eight more minutes. Taste, Think, Transform with salt and pepper to taste. Remove from the heat and set aside. (Can be baked in a nine-by-thirteen-inch baking dish.)
Topping:
  1. Preheat oven to 425°F.
  2. Whip the almond flour, baking powder, and salt in a mixing bowl.
  3. Melt the butter and cream cheese in a small saucepan. Remove from heat, whip until smooth, then whip in the eggs.
  4. Add the egg mixture to the dry ingredients and briefly stir until thoroughly combined.
  5. Stir the peas into the hot filling. Scoop the dough using a one-fourth-cup scoop and drop twelve biscuits on top of the hot filling. Place in the oven and bake until golden browned on top, about fifteen to twenty minutes. Let rest a few minutes before serving, topped with optional chopped parsley.

Nutrition Facts

Calories

336.96

Fat (grams)

26.97 g

Sat. Fat (grams)

10.41 g

Carbs (grams)

9.77 g

Fiber (grams)

3.35 g

Net carbs

6.42 g

Sugar (grams)

3.48 g

Protein (grams)

16.5 g

Sodium (milligrams)

472.1 mg

Cholesterol (grams)

108.44 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

chicken pot pie, biscuits, almond flour
entree, main dish
American
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Linda HierholzerENTRÉESComment