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Low Carb Chicken Pot Pie with Biscuit Topping

Taryn
  • 40 minutes
  • Serves 8

INGREDIENTS

6

chicken thighs (cooked and chopped (or 3 cups leftover cooked chicken) ***)

Green Giant Riced Cauliflower Medley (cooked according to package instructions and drained)

1 1/2 cups

mixed veggies of your choice (I used 1/2 cup each corn, peas, and chopped green beans)

4 oz

cream cheese (softened)

4 oz

chicken broth (warmed)

2 tbsp

butter (melted)

2 oz

half and half or heavy cream

1 tsp

salt

1/2 tsp

gluccomannan (or other thickener of your choice)

1 1/2 cups

almond flour

1/4 cup

sour cream

1

egg

2 tbsp

butter (softened)

1 tbsp

coconut flour

1 tsp

baking powder

1/2 tsp

garlic powder

1/4 tsp

salt

1 cup

shredded mozzarella