Did you ever think you could enjoy chicken pot pie on a low carb diet?  Well you can!  Use my basic biscuit recipe to top off a skillet or baking dish with yummy chicken and veggies bathed in a thick, luscious creamy sauce.  Dinner time!

Hope to die! It’s Low Carb Chicken Pot Pie!!!

1 TBSP ghee

1/3 cup chopped onion

1/3 cup chopped carrots (omit if too carby for you)

1/2 cup chopped broccoli stems (avoid the “florets)

3/4 cup chopped cauliflower

1 cup chopped zucchini

1 can green beans, drained

2 stalks chopped celery

1/3 cup sliced and chopped mushrooms

3 tablespoons butter

2 cups chicken bone broth

4 ounces cream cheese

1/2 cup heavy cream

1/4 tsp thyme

1/4 tsp salt

1/4 tsp pepper

1/4 tsp Bell’s poultry seasoning

3 cups of cooked chicken

One batch of Bell’s biscuits Recipe for Belle’s LC Biscuits

Saute the vegetables (first 8 ingredients) in ghee in a large cast iron skillet under the vegetables are tender.  Add 3 tablespoons butter and chicken bone broth.  Simmer until the bone broth is reduced (about 10 minutes).  Add cream cheese and heavy cream and simmer until thickened.  Add the remaining seasonings and mix well. Add the chicken and mix into the vegetables and sauce.

While the chicken pot pie filling is simmering, prepare the biscuit recipe.  Once the filling is ready, drop the biscuit dough on top, covering the filling.  Bake at 375 degrees for about 20-22 minutes until biscuits are browned and not doughy underneath.

If you really want to make this decadent add one cup of cheddar cheese and 1/3 cups chopped bacon to the biscuit dough.  Enjoy!