The Keto Lady Chicken Pot Pie

The Keto Lady Chicken Pot Pie

What you will need -

- A cast Iron skillet or one that can go in the oven preferably ( if not you can spoon it all into a casserole and bake)

- 2 Cups Cut Up Chicken
- 1 1/2 Shallots Diced fine
- 2 Garlic Cloves crushed or Freeze Dried Garlic
- 4 Tablespoons of Butter
- 6 Baby Carrots Cut Small
- 1-2 Celery Ribs
- 10 Mushrooms Sliced
- 1 1/4 Cups HWC
- 1 1/4 Cups Chicken Stock
- Sea Salt Blk Pepper to Taste
- 1/4 Tsp Sage
- 1/4 Tsp Rosemary ( crush between fingers)
- 1/4 Tsp Thyme
( or poultry seasoning)

- For Crust Make a double batch of -

The Keto Lady Biscuit Chaffle ( double the recipe) ( and don’t make Chaffles) ( Save for end)

How to-

I first (sautéed) softened the carrots and celery and put aside. ( just do they were cooked through)

Over medium heat melt the butter. Add shallots to pan, and start to sauté. Add in garlic. Sauté 2 mins and add the sage.let the butter and sage melt together. Add back in carrots, celery and mushrooms. Cook 4 - 5 mins and add in 1 cup chicken broth.. While this is all simmering and mushrooms are cooking, prep you biscuit mix.

Add in heavy whipping cream and the rest of spices, and chicken. Once all combined and simmering sprinkle in xanthum gum. Once nice and thick shut down the heat, add the last 1/4 cup broth.

Using a cookie scoop, place about 8 - 10 large dollops of biscuits mix around the skillet, then spread around…. Covering most of the top like frosting! Doesn’t have to be perfect it will puff up and spread!

Bake at 400 for 20 - 25 mins!! Absolutely delicious!! If you don’t like any of the spices above leave out. But I highly recommend you trying.. or at least adding in some poultry seasoning!