Keto Skillet Pot Pie

We use affiliate links. If you purchase something using one of these links, we may receive compensation or commission.

Make this to fit what kind of meat you want!

Use matching broths for best flavor. Chicken with chicken. Beef with beef. I used chicken when I used ham.

Change up the veggies to fit your budget and carbs you want to use!

My recipe uses chicken. My favorite💕

Keto Skillet Pot Pie (chicken)

FOR THE FILLING:

2 Tbsp butter

1/2 cup blanched mixed veggies (carrots,celery)

1/2 sm. Onion chopped

1/4 tsp salt

1/4 tsp pepper

1 tsp garlic powder

3/4 cup heavy cream

1 c. Chicken broth

1/2 tsp. each: dried,ground sage, dried parsley, marjoram

2 1/2 c cooked chicken;diced

1/4 tsp xantan gum

Saute onion, veggies, garlic, salt and pepper in 2 Tbsp butter in 10-12″ cast iron skillet until tender. Add in cream, broth and herbs. Sprinkle with xanthan gum. Simmer covered for 5 minutes. Fold in chicken.

Prepare biscuit topping.

FOR THE BISCUIT TOPPING:

4 1/2 Tbsp butter; melted&cooled

1/3 cup coconut flour

2 Tbsp sour cream

4 eggs

1/4 tsp. salt

1/4 tsp baking powder

1 1/3 cup shredded cheddar cheese

Combine cooled butter with eggs, salt and sour cream in a small bowl with a whisk. Add coconut flour & baking powder. Stir till combined. Stir in cheese. Drop batter by tablespoons in small cobble pattern.

DO NOT SPREAD AROUND!!

Bake at 400F for 20 min.

Broil for 5 minutes.

IMPORTANT: let sit 10 minutes before serving!

Leftovers are so good!

Reheat in 350 oven for 8 minutes.

……..

Serves 4.

Approx. 4g carb/1g fiber

per serving when using veggies listed and chicken.