Go Back
Print Pin

Crockpot Chicken Pot Pie with Cheddar Bay Biscuits

Course Main Course
Cuisine American
Diet Diabetic
Keyword Crockpot chicken pot pie, low carb chicken pot pie, Trim Healthy Crockpot
Servings 6
Author Jennifer

Ingredients

  • For the Chicken Pot Pie Filling
  • 1 1/2 pounds boneless skinless chicken breasts whole or cubed
  • 3/4 to 1 cup chicken broth
  • 1 M/L onion diced
  • 2 celery stalks diced
  • 1 cup carrots diced
  • 1 cup mushrooms sliced, optional
  • 1 cup frozen peas
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 4 ounces cream cheese
  • 1/2 cup heavy cream
  • Butter or oil for sautéing the vegetables optional
  • For the Homemade Cheddar Bay Biscuits
  • 1 1/2 cups almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1 cup shredded cheddar cheese
  • 2 eggs
  • 3 tablespoons melted butter
  • 1/4 cup Greek yogurt or sour cream
  • For the Garlic Butter Topping
  • 2 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley

Instructions

  • In a skillet, sauté the onion, carrots, and celery in a little butter or oil until they begin to soften.
  • Add the mushrooms at the end of the sauté and cook for a few more minutes.
  • Add the chicken, chicken broth, sautéed vegetables to the crockpot.
  • Mix together broth (start with less if you want it to be thicker), garlic powder, onion powder, poultry seasoning, thyme, parsley, black pepper, and salt to your crockpot.
  • Cover and cook on low for 5 to 6 hours, or until the chicken is tender and cooked through. If using cubed chicken, check it earlier since it may cook faster than whole chicken breasts. If using whole chicken breasts, remove the chicken from the crockpot, shred it with two forks, and return it to the crockpot.
  • Stir in the cream cheese until melted and smooth. Add the heavy cream and stir until combined.
  • Add the frozen peas during the last 20 to 30 minutes of cooking.
  • If the filling is thinner than you would like, let it cook uncovered for a little while. You can also add a little xanthan gum.
  • How to Make Homemade Cheddar Bay Biscuits. Preheat the Oven to 375 degrees.
    Line a baking sheet with parchment paper.
  • In a bowl, combine the almond flour, baking powder, garlic powder, onion powder, parsley, and salt. Stir in the shredded cheddar cheese. Add the eggs, melted butter, and Greek yogurt or sour cream. Mix until a dough forms.
  • Scoop the biscuit dough onto the prepared baking sheet. I used this ice cream scoop.
  • Bake for 12 to 15 minutes, or until the biscuits are golden and cooked through. In a small bowl, combine melted butter, garlic powder, and dried parsley. Brush the garlic butter over the warm biscuits.
  • Spoon the creamy chicken pot pie filling into bowls and top each serving with a warm Cheddar Bay-style biscuit.