Skip to content Skip to sidebar Skip to footer
Home / carb / chicken / recipe

Low Carb Chicken Pot Pie Recipe

Post a Comment
Table of Contents [Show]

Low Carb Chicken Pot Pie Soup Six Sisters' Stuff
Low Carb Chicken Pot Pie Soup Six Sisters' Stuff from www.sixsistersstuff.com

Description

This low carb chicken pot pie is a healthier version of the classic comfort food. It has all the great flavors you know and love, but with a fraction of the carbs. The crust is made from low-carb almond flour and is golden and flaky. The filling is loaded with vegetables and a creamy sauce that has a hint of garlic and herbs. This pot pie is sure to become a family favorite!

Prep Time

This low carb chicken pot pie recipe takes about 10 minutes to prepare. The dough needs to chill for at least 30 minutes before baking, so plan accordingly.

Cook Time

This pot pie takes about 40 minutes to cook. The crust should be golden brown and the filling should be bubbling when it's done.

Ingredients

  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, cold and cubed
  • 2 eggs, lightly beaten
  • 1 cup chicken, cooked and cubed
  • 1 cup carrots, diced
  • 1/2 cup celery, diced
  • 1/2 cup peas
  • 1/2 cup mushrooms, diced
  • 1/4 cup green onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 teaspoon pepper
  • 1/4 teaspoon thyme
  • 1/4 teaspoon rosemary

Instructions

Preheat the oven to 375°F. In a large bowl, combine the almond flour, baking powder, and salt. Cut in the butter until it resembles a coarse meal. Add the eggs and mix until a dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

In a large skillet over medium heat, add the chicken, carrots, celery, peas, mushrooms, garlic, and green onion. Cook for 5 minutes or until the vegetables are tender. Add the parsley, heavy cream, chicken broth, pepper, thyme, and rosemary. Simmer over low heat for 10 minutes or until the sauce has thickened.

Remove the dough from the refrigerator and roll it out on a lightly floured surface. Place the dough into a 9-inch pie dish and pour the chicken and vegetables into the dish. Top with the remaining dough. Bake for 25-30 minutes or until the crust is golden brown.

Equipment

  • Large bowl
  • Large skillet
  • Rolling pin
  • 9-inch pie dish

Notes

You can use any type of vegetables you like in this pot pie. Mushrooms, bell peppers, and zucchini are all great options. You can also use cooked turkey or beef instead of chicken.

Nutrition: Per Serving

  • Calories: 343
  • Fat: 25g
  • Carbohydrates: 11g
  • Protein: 18g

Recipe Tips

This low carb chicken pot pie can be served with a side salad for a complete meal. For a more flavorful crust, you can add 1/2 teaspoon of garlic powder and 1/4 teaspoon of onion powder to the dough. You can also use store-bought pie crust if you're short on time.


Post a Comment for "Low Carb Chicken Pot Pie Recipe"