Chicken Pot Pie Soup with Low Carb Biscuits {Paleo, Keto Option}
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Paleo Running Momma · by Michele★ 4.7 (93)

Chicken Pot Pie Soup with Low Carb Biscuits {Paleo, Keto Option}

NUTRITION · PER SERVING55M COOK
CAL 26%·PRO 48%
CARBS 21G16% OF CAL
7G FIBER6G SUGAR8G OTHER
FAT 41G70% OF CAL
21G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy dairy-free chicken pot pie soup loaded with vegetables and herbs, served with low-carb paleo biscuits. Comforting and nourishing for those avoiding grains and dairy.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 1/2 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1 1/2 tsp baking powder (**)
  • 1/2 tsp fine grain sea salt
  • 1/4 tsp black pepper
  • 6 Tbsp ghee (or grass fed butter, melted)
  • 6 Tbsp coconut milk (full fat )
  • 2 large eggs (whisked)
  • 1/4 cup ghee (or coconut oil, or grass fed butter, divided)
  • 1 lb boneless skinless chicken breasts (cut into 1/2” cubes)
  • Sea salt and pepper to taste
  • 3 celery stalks (chopped)
  • 1 medium onion (chopped)
  • 1 cup mushrooms (chopped)
  • 4 cloves garlic (minced)
  • 1 tsp Fresh rosemary (minced)
  • 1 tsp Fresh sage (minced)
  • 1 tsp Fresh thyme (minced)
  • 3 Tbsp tapioca flour (or arrowroot starch)
  • 2 3/4 cups chicken bone broth
  • 1 16 oz bag frozen peas and carrots*
  • 1 cup coconut milk (full fat, blended before added, if necessary)
  • Sea salt and black pepper to taste
  • Fresh parsley for garnish
PREP
25M
SODIUM
353MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.