Cheddar Cheese Biscuit “Potpie” ~ S

As much as I love fixing sides and main dishes, I think recipes that include everything in 1 simple dish make life much more trouble-free at times.  I took my beloved original Chicken Potpie recipe (that’s not THM *sob*) and created something very similar! It was pretty easy to put together plus makes great leftovers too! The biscuit topping tastes very much like the Cheddar Biscuits from Red Lobster. Yum! Stay thinkin’ outside the box and this recipes is quite customizable as well. Change up the veggies if you want and be sure to taste as you prepare so the seasoning is to your liking.

Start by getting your veggies in a pot and steam until softened slightly (I usually steam with 1/4-1/2 cup water and put a lid over top).

Next cook your chicken (if using breasts) or open cans and drain. I used Daily Chef from Sam’s Club because that’s what I had on hand.
Canned Chicken

Break up chicken and toss with McCormick’s Perfect Pinch Rotisserie Chicken Seasoning and set aside.

Next start your cream sauce.

Prepare your Almond Flour Cheese Biscuit dough and set aside.
Biscut Dough

After veggies are done, layer a 9×13 dish with veggies on bottom, chicken, then pour cream sauce over everything.

Spread Cheese Biscuit dough on top and bake!

Hmmmmm good.

Click HERE for Almond Flour Cheese Biscuit Recipe 🙂

5.0 from 2 reviews
Cheddar Cheese Biscuit “Potpie” ~ S
Serves: 9x13
  • Cream Sauce:
  • 4 TBS Butter
  • ½ tsp. Gucomannan or Xanthan Gum
  • 1 ½ Cups Chicken Broth
  • ½ Cup Heavy Cream
  • 1 Cup Unsweetened Almond Milk
  • 1-2 Light Laughing Cow Cheese wedges (Optional – this will help make the sauce a little thicker)
  • About ⅓ Cup Shredded Cheddar Cheese (optional)
  • .
  • 1 (16oz) Bag Frozen Broccoli
  • 1 (16oz) Bag Frozen Cauliflower
  • 2 (13oz) Cans Chicken Breast drained OR 3 Chicken Breasts, Cooked and cubed
  • 1 tsp. McCormick’s Perfect Pinch Rotisserie Chicken Seasoning
  • About 1 to 2 tsp. Garlic Salt
  • Little sprinkle of pepper (I’m not a huge pepper fan so feel free to add more if you like pepper)
  • .
  • Topping:
  • Use Almond Flour Cheese Biscuits Recipe:
  1. Steam Broccoli and Cauliflower (I usually steam in separate pots) until cooked. Don’t overcook since you will be baking the whole recipe.
  2. Cook chicken in a pan with a little olive oil if using 3 chicken breasts. If using cans, drain and empty into a bowl. Shred with hands and toss with the McCormick’s Perfect Pinch Seasoning.
  3. To make cream sauce, melt butter in a saucepan, once it comes to a simmer, whisk in glucomannan or xathan gum. It should blend well in the simmering butter.
  4. Add chicken broth, bring to a simmer, then add heavy cream and almond milk and bring to a simmer whisking the entire time. The sauce unfortunately won’t get very thick, but you will be baking it so it thickens a little in the oven. Feel free to add a Laughing Cow Cheese if you want the sauce to be thicker.
  5. Add garlic salt and pepper to the sauce. Taste as you add the seasonings so it’s not too salty for your liking.
  6. In a 9x13, layer with cooked veggies on bottom, chicken, then cream sauce.
  7. Lastly add Almond Flour Biscuit dough using hands to spread over top.
  8. Bake 375 for 25-35 minutes or until golden brown and bubbly.
The great thing about this recipe is it’s totally customizable. Not in the mood for cauliflower and broccoli? Change it up with your fave veggies like bell peppers, mushrooms/sweet onions, green beans etc. For seasoning, if you’re using canned chicken keep in mind it has salt in it so I would recommend tasting as you prepare this meal.



  1. Sherri says:

    Quick question: Since I already have most spices on hand, I don’t buy all the expensive spice blends. Can you please give me a rough idea of what to add instead of the McCormicks? Thank you!

  2. Mara (@ Super Savings) says:

    Jen, my family *loved* this!! My husband had seconds and said, “This is really good!” (that’s huge, lol). We have a big family (6 kids), so we used 3 bags of frozen green beans (plus a little shredded zucchini and diced onion that was in the fridge), 3 cans of chicken, and doubled the sauce — simply delicious!! I can’t wait to try it with other veggies too! Thank you so much for sharing this!

    ~ Mara

    • Jen says:

      Hey fellow money savings pal!! Yay!! So happy you all enjoyed this recipe! I actually just made this on Monday and used frozen green beans too! It’s so fun to mix it up! *southern girl accent* -> Bon appetite!

    • Jen says:

      Hi Dorothy! It depends…with THM, we shouldn’t go hungry! But we also want to listen to our bodies to see what the right portion size is for each individual person. Everyone is going to be different! I’ve noticed on my journey that my portion sizes have become much smaller. It’s not by choice, it’s just how my body is adjusting to THM lifestyle. So I advise have one serving, then if you’re still hungry, go in for 1/2 a serving and see how you feel after that! Also drink plenty of liquids! I find I can fill up easier when I have a big yummy glass of “Lemonade” or Oolong Sweet Tea!

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