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Low Carb Chicken Pot Pie Recipe

Low Carb Chicken Pot Pie

iamwinfred
This low carb chicken pot pie recipe gives you every bit of that creamy, savory, cozy filling you remember from the classic version, tucked under a golden almond flour crust that won't wreck your carb count. It's the kind of dinner that makes a weeknight feel a little more special. No flour based roux here, no sugary store bought crust. Just tender chicken, a rich cream sauce, and a crust that bakes up crisp and cheesy on top.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 servings
Calories 480 kcal

Equipment

  • Large cast iron skillet or oven safe saute pan
  • Mixing bowls
  • Whisk
  • Cutting board
  • Sharp knife
  • Measuring cups
  • Measuring spoons
  • Rolling Pin
  • Parchment paper
  • Deep dish pie pan 9 inch, if not baking directly in the skillet (optional)

Ingredients
  

  • 2 tablespoons butter
  • 1 small yellow onion diced
  • 2 stalks celery diced
  • 1 cup cremini mushrooms sliced
  • 2 cloves garlic minced
  • 3 cups cooked chicken shredded, rotisserie works great
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 4 ounces cream cheese softened
  • 0.5 teaspoon xanthan gum
  • 1 teaspoon dried thyme
  • 0.5 teaspoon poultry seasoning
  • 1 cup green beans diced
  • 0.5 cup carrots diced
  • salt to taste
  • black pepper to taste

For the Crust

  • 1.75 cups shredded mozzarella cheese about 7 ounces
  • 1.5 cups almond flour blanched
  • 2 tablespoons cream cheese for the crust
  • 1 large egg
  • 0.25 teaspoon baking powder

Instructions
 

  • Preheat your oven to 375°F. Dice the onion, celery, and carrots into small, even pieces. Slice the mushrooms and mince the garlic. Shred the cooked chicken and set it aside. Measure out the broth, cream, and cream cheese.
  • Melt the butter in a large oven safe skillet over medium heat. Add the diced onion, celery, and carrots, and cook for 5 to 6 minutes, stirring occasionally, until the onion turns translucent. Add the mushrooms and cook for another 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
  • Pour in the chicken broth and bring it to a gentle simmer. Add the cream cheese in small pieces, stirring until it melts fully. Pour in the heavy cream and stir to combine. Sprinkle the xanthan gum evenly over the surface while whisking constantly to avoid clumps. Stir in the thyme, poultry seasoning, salt, and black pepper.
  • Fold the shredded chicken into the skillet. Add the diced green beans and stir everything together. Let the filling simmer for 3 to 4 minutes so the green beans start to soften and the flavors come together. Taste and adjust the seasoning, then remove from heat.
  • In a microwave safe bowl, combine the shredded mozzarella and the 2 tablespoons of cream cheese for the crust. Microwave in 30 second bursts, stirring between each, until fully melted and smooth. Add the almond flour, egg, and baking powder to the melted cheese mixture. Stir with a spatula until a dough forms, then knead briefly until smooth.
  • Place the dough between two sheets of parchment paper and roll it into a circle slightly larger than the top of your skillet. Peel off the top parchment, carefully flip the dough over the filling, and peel away the remaining paper. Gently press the edges to seal and cut a few slits in the top to let steam escape.
  • Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, until the crust is deep golden brown and the filling is bubbling around the edges. If the crust browns too quickly, tent loosely with foil. Remove and let rest for 10 minutes before serving.

Notes

  • Chill the dough for 10 minutes if it feels too soft to roll, especially in a warm kitchen.
  • Add the xanthan gum slowly and whisk constantly to avoid clumps in the sauce.
  • Use rotisserie chicken to cut prep time in half for this recipe.
  • Let the filling cool slightly before adding the crust so it doesn't melt the cheese too fast.
  • Don't skip the resting time after baking, it keeps the filling from running when sliced.
  • Swap green beans for chopped broccoli or cauliflower for a lower carb vegetable option.
  • You can prepare the filling up to 2 days ahead and store it in the fridge separately from the crust dough.
  • Freeze baked and cooled pot pie for up to 2 months, wrapped tightly.
  • For individual servings, make mini pot pies in ramekins instead of one large skillet.
  • Add a handful of shredded cheddar to the filling for extra richness.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 8gProtein: 30gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 135mgSodium: 450mgPotassium: 320mgFiber: 3gSugar: 4gVitamin A: 35IUVitamin C: 8mgCalcium: 20mgIron: 10mg
Keyword almond flour crust, gluten free pot pie, keto chicken pot pie, low carb chicken pot pie
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