This recipe for Buffalo Chicken Pot pie makes a delicious and creamy buffalo chicken filling topped with fluffy biscuits for some perfect comfort food. Keto, low carb
As per usual, I’m still finding any excuse to make recipes with buffalo chicken. It’s a great chicken flavor enhancer and I think it lends itself to so many normal chicken dishes and ups the flavor a lot.
I’ve never been much of a chicken pot pie eater. I haven’t eaten very many, I guess just because my mom never made it at home and I just never thought about making it myself.
But the other day I was sitting there thinking about what to make for dinner and for some reason or another chicken pot pie came to mind and I decided I’d like to try to create my own version of it.
My version is low carb because that’s mostly how I eat but you could also make this “regular carb” and use whatever flour you like to make the biscuits. As always, you do you and I’ll do me.
Even though in California it’s still pretty warm I’ve heard rumors that back East it might be a little colder… jury’s still out on that one but that’s what I’ve heard! I wonder if we will get a real winter at all here this year. I guess that’s the price you pay!
In any case, I’ve always loved October because it means Halloween! Halloween is one of my favorite holidays and yes of course I’ve already watched the entire Halloweentown series this month. Haven’t you?!
What are you doing for Halloween? Do you dress up? Do you have kids that dress up?
This sure would be a nice meal to come home to after some trick or treating!
Buffalo Chicken Pot Pie
Description
This recipe for Buffalo Chicken Pot pie makes a delicious and creamy buffalo chicken filling topped with fluffy biscuits for some perfect comfort food. Keto, low carb
Ingredients
- 4 cups shredded chicken*
- 1 red bell pepper
- 1/2 white onion
- 1/4 cup chopped celery
- 1/2 cup broccoli slaw blend (or just broccoli)
- 3 tbsp butter for chicken
- 1 tbsp butter or oil for vegetables
- 1–2 tbsp hot sauce of choice
- 1 cup heavy cream
- 1/4 cup chicken broth (optional, see notes)
For the biscuits:
- 2 cups Almond Flour
- 1 1/2–2 cups cheese (I used a mix of mozzarella and cheddar)
- 2 eggs
- 1/2 cup heavy whipping cream
- 2–4 tbsp butter (cut into pieces)
- 1/4 tsp baking powder
Instructions
- Preheat oven to 400 degrees.
- Dice red bell pepper, onion, and broccoli slaw blend. Cook in a pan with butter until tender.
- Combine shredded chicken with melted butter and hot sauce. Add to pan with vegetables, mix well to combine.
- Add in heavy whipping cream and chicken broth and mix well again.
- Spread out evenly in a greased oven safe dish (I used a cast iron pan that I cooked the vegetables in).
- To make biscuits, mix all ingredients together in a bowl. Use a spoon to drop dollops of biscuit batter on top of chicken and vegetables.
- Bake at 400 degrees for 20-25 minutes until biscuits are fluffy on top.
Notes
*I cooked my chicken in the Instant Pot because I think it’s the easiest way but you could also easily bake or boil some chicken to shred or even just use a Rotisserie chicken. To cook in the Instant Pot, I just put in three chicken breasts with about 1 cup of water and then set to poultry.
You don’t need to add chicken broth unless things don’t look well coated enough. I liked adding some because it made things a little more saucy.
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