The Preparation

24 ounce boneless, skinless chicken breast
Salt and pepper to taste
3/4 cup chicken broth
1 medium red bell pepper, diced
1/2 medium onion, diced
1/4 cup celery, chopped
1/2 cup broccoli slaw
3 tablespoon butter
4 tablespoon hot sauce
1 cup heavy cream
2 tablespoon chicken broth
1 3/4 cup almond flour
1 1/2 cup mozzarella cheese
2 large egg
1/2 cup heavy whipping cream
3 tablespoon butter
1/4 teaspoon baking powder
The Execution

Measure out and prepare all the ingredients. Preheat oven to 400F.
In an Instant Pot, add the chicken breast and season them with salt and pepper. Add in the chicken broth over the chicken breasts. Put the lid on and cook on high pressure for 10 minutes and release naturally after 5 minutes. Once the chicken is cooked, shred the chicken breasts with a fork.
In a frying pan over medium heat, add in the butter, broccoli slaw, diced red bell pepper, diced white onion, and celery. Cook for 3 – 5 minutes.
Add in the shredded chicken and stir all together.
Add in the hot sauce, heavy cream, and chicken broth. Stir to combine well. Remove from heat.
Move to an oven-safe dish and spread out evenly.
Combine all of the ingredients for the biscuits and stir together to combine well. Using a spoon, carefully spoon the biscuit dough on top of the chicken and vegetables evenly.
Bake in the oven for 20 – 25 minutes or until the middle of the biscuits are cooked thoroughly.
Serve hot and enjoy!

This makes a total of 6 servings of Keto Buffalo Chicken Skillet Pie. Each serving comes out to be 807 calories, 61.6g fat, 7.4g net carbs, and 53.2g protein.

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