This recipe has about 50 net carb grams for the whole dish (10-12 per serving), about 22 of which come from the peas and carrots. If you are more sensitive to carbs, substitute the peas and carrots with lower carb vegetables and use konjac instead of the arrowroot powder for thickening.
1 tablespoon extra-virgin olive oil
1-pound chicken breast, cut into small pieces*
½ teaspoon salt
½ teaspoon pepper
1 small onion, chopped
1 teaspoon chopped garlic
2 cups frozen veggies (such as peas and carrots)
½ teaspoon dried sage
½ teaspoon dried thyme
Up to 1/8 teaspoon cayenne pepper (adjust to taste)
1 cup chicken stock, divided
¼ cup heavy whipping cream
3 ounces cream cheese
1 tablespoon arrowroot powder (or Konjac Powder to lower carbs)
* Can use leftover roasted chicken. If using leftover chicken, less salt will be needed.
Ingredients (biscuit topping):
1 cup Wheat-Free Market All-Purpose Baking Mix
1/8 teaspoon salt
¼ cup salted butter, softened
2 large eggs
2 tablespoons heavy cream
Preheat oven to 350 degrees. In a medium skillet over medium-high heat, add chicken breast and season with salt and pepper. Cook for 3-4 minutes, stirring occasionally. Lower the heat to medium and add onions. Cook for additional 3-4 minutes then stir in garlic, sage, thyme, cayenne and ¾ cup of stock (reserving ¼ of a cup for the arrowroot slurry at the end). Bring mixture to a simmer and then stir in cream cheese. Stir well and lower heat to low.
In a small bowl use reserved ¼ cup stock and add arrowroot powder and stir until dissolved. Pour arrowroot slurry into filling and stir well. Taste for seasoning and adjust if needed. Pour into casserole dish or large pie plate and then prepare biscuit topping.
To a medium bowl add the baking mix, salt, butter, eggs and cream. Blend well. Using a small scoop, scoop out biscuit mixture evenly over filling.
Place dish on cookie sheet and bake for 20-25 minutes or until biscuits begin to brown and filling begins to bubble around the edges.