Keto Almond Biscuit Chicken Pot Pie/Soupy Pie#Soupswappers

This Keto Chicken Pot Pie Soup is rich and creamy, gluten free and with no extra carbs. With the almond biscuit this make a complete and filling meal.

Serves 2
Makes 4 Biscuits
Ingredients
For The Keto Biscuits
40 Grams Softened Butter - I used salted butter
110 Grams Almond flour
1 Teaspoon Baking powder
1 Teaspoon Dried Parsley
1 Large Egg
½ Teaspoon Stevia powder

For The Pie Filling
1 Tablespoon Heaped Butter
1/3 Cup Finely Diced Carrot
1/3 Cup Finely Diced Celery
1/3 Cup Finely Diced French Beans
¼ Cup Finely Diced Onion
¼ Cup Finely Diced Capsicum
½ Teaspoon Pink Himalayan Salt
½ Teaspoon Pesto Dried Seasoning or Black Pepper
¾ Cup Diced Grilled Chicken - I used leftover
¾ Cup Chicken Stock
½ Cup Heavy Cream
½ Teaspoon Xanthan Gum
2 Teaspoon Fresh Parsley - finely chopped

Method
To Make The Keto Biscuits

Preheat oven to 180°C and line a baking sheet with parchment paper or a silicon mat.
Rub the butter into the almond flour till it represents crumbs
Now add the remaining ingredients and whisk until fully combined. 

                              

Divide the mixture into four using a cookie scooper or your hands and place on the lined baking sheet.

Flatten them. Bake for 22 - 24 minutes, until edges start to turn golden brown.

Allow to cool for five minutes before handling and placing on top of pie filling.

To Make The Pie Filling

Heat the butter in a large skillet/pot over medium heat. Once the butter is melted, add the carrots, beans celery, onion, capsicum and a little salt and pepper to the pan. Sauté until the vegetables are soft, about 5 minutes.
Add the chopped chicken, broth, heavy cream, thyme, and xanthan gum. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for about 5 minutes until thickened and warmed through. Taste and season with salt and pepper as desired.

Stir in fresh parsley, then divide filling evenly between 2 ramekins, leaving the top 1/4 unfilled. 

Place a biscuit on top of each pot pie and serve!   

It is so ridiculously delicious, comforting and everything you would want for a filling meal.
Labels: Chicken, Soup, Keto, Soup Swappers, Main course, Complete Meal, Gluten free, Biscuits & Cookies, Almond Flour

For the Pot Pie Filling- Per Serving
Calories 166 , Carbs 6 grams
For the Biscuit - Per Serving
calories 395, Carbs 3 grams   

For Soup Swapper this month our theme is "Soup Starting With Leftovers"  

• Palatable Pastime shares Corned Beef and Cabbage Soup 
• Sneha’s Recipe shares Keto Almond Biscuit With Keto Chicken Pot Pie Soup 
• A Day in the Life on the Farm shares Leftover Steak Teriyaki Soup 
• Culinary Adventures with Camilla shares Mac’N’Cheese Minestrone 
• Karen’s Kitchen Stories shares Pappa al Pomodoro (Tomato and Bread Soup)