I made this recipe on a whim the other day, and shared photos on my personal facebook page. There were so my requests for the recipe that I am actually sitting down and making a new blog post! It’s a miracle!
Well, that and the baby is sleeping!
This recipe is simple, yet incredibly flavorful. It utilizes my old recipe for Almond Flour Southern Biscuits, too! Seems odd that during these 100 degree North Carolina days I would crave something like Chicken Pot Pie, but it definitely filled a void that only keto comfort food could fill!
Carb Count=10.5 carbs per serving
- 3 tbsp butter or coconut oil
- 1 small yellow onion, medium diced
- 1 medium-ish rutabaga, medium dice
- 1/2 cup carrots, medium dice
- 3 cloves garlic, minced
- 1/2 cup mixed fresh herbs, chopped finely (parsley, thyme, rosemary, oregeno–you choose)
- kosher salt and fresh cracked pepper, to taste
- 1 rotisserie chicken, meat pulled into shreds
- 1 cup heavy cream
- 2 cups chicken stock (you *can* pre-make this with the carcass of your rotisserie chicken!)
- 1 eight oz package of cream cheese, cut into 8 cubes
- 1/2 cup shredded mozzerella cheese
- 1 cup broccoli (fresh or frozen), chopped in small pieces
- 1 batch Southern Style Almond Biscuit Dough
- Make your batch of biscuit dough and set aside in the refrigerator until needed.
- Pre-heat oven to 375 degrees.
- Heat the butter in a large dutch oven over medium heat. Once the butter is melted, add the onion, rutabaga, carrots, garlic and a little salt and pepper to the pan. Sauté until the vegetables are soft.
- Add the herbs to the pan and stir in.
- Add the heavy cream and chicken stock to the pan. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for about 8 minutes.
- Add cream cheese cubes and stir until melted.
- Sprinkle the cheese in and until melted.
- Stir in the chopped broccoli.
- Turn off heat and fold in the chicken shreds. (At this point I taste the mixture and season accordingly with salt and pepper again)
- Pour mixture into a 9×13 inch casserole pan and spread evenly.
- Take biscuit dough and scoop 6 to 8 mounds across the top of the casserole and pat them down so they are flat (they dont spread very much).
- Bake at 375 for 20-30 minutes, until biscuits are golden brown. (This will depend on the thickness of your biscuits)
- Cool for a few minutes, it will be very hot right out of the oven!