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
Scale
- 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.