Description
A creamy, low-carb chicken pot pie with savory veggies and rich sauce, topped with flaky Cheddar Bay-style biscuits. Perfect for a high-protein, keto-friendly comfort meal with minimal prep.
Ingredients
3 cups shredded rotisserie chicken
3 cups frozen mixed vegetables
4 tbsp unsalted butter (filling)
1 medium yellow onion, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 tsp dried thyme
1 tsp salt (plus more to taste)
1/2 tsp black pepper
1 box Red Lobster Cheddar Bay Biscuit Mix
3 tbsp melted butter (topping)
2 tbsp fresh parsley, chopped
Instructions
Melt 4 tbsp butter in a skillet over medium heat
Sauté onions and garlic until translucent (~5 minutes)
Dust with flour and stir vigorously for 1 minute
Gradually add broth, stir constantly
Reduce heat, add heavy cream, vegetables, thyme, salt, and pepper
Simmer until thickened (~10 minutes)
Transfer mixture to a 9×13-inch dish
Prepare biscuit dough per box instructions
Spoon over filling mixture in mounds
Brush with remaining butter and press to flatten
Bake at 375°F (190°C) for 20-25 minutes until golden
Sprinkle with parsley before serving
Notes
Use low-sodium broth to control salt content
Fresh thyme can substitute dried (2 tsp chopped)
For gluten-free option, use almond flour biscuits
Leftovers keep up to 3 days, reheat at 350°F
Adjust filling seasoning to account for salt in chicken
- Prep Time: 30
- Cook Time: 35
- Category: Main dish
- Method: Baking
- Cuisine: American