Chicken Pot Pie with Cheesy Biscuit Crust

A healthy makeover of everyone’s favourite Sunday dinner. Low carb Chicken Pot Pie with a delicious grain-free biscuit topping.

Here we are in the beginning of March and spring is just around the corner. Except that it doesn’t really work that way, does it? There may be a date that marks the first day of Spring the world over, but Old Man Winter still seems to have a stranglehold on some parts of the country and he does NOT want to let go. Whereas in other locales, spring has been dancing around in all her young glory, sprinkling everyone with sunshine and buds and blossoms. It’s not fair, not fair at all, is it? Well, I won’t tease you with a description of our current weather patterns here in the Pacific Northwest. I will just warm you up with a healthy makeover of a classic comfort food dish. And even if your weather is beautiful and warm, you will want to try this low carb chicken pot pie recipe.

I’ve always loved a good homemade pot pie. Pastry crusts are, of course, delicious, but chicken and biscuits go together like peas and carrots. And with a little tweaking, I knew my Cheddar Drop Biscuit recipe would be a perfect topping. A hearty meal to fuel you through another bout of shoveling the driveway. Or walking in the warm spring-like sunshine. Whatever your weather, you’ll love it.

Please see my low carb Chicken Pot Pie recipe on A Sweet Life.