What's For Dinner? | Low Carb Chicken Pot Pie
We had such a good response to last weeks "Pan Seared Chicken with White Wine Sauce" that I decided to do another chicken recipe this week. I'm focusing on Low Carb recipe's for a multitude of reasons, but primarily our American diet has been hijacked by the food factories and supplanted with cheap, highly refined, carbs of various shapes, sizes and tastes. The results of this food factory flop is a society that is overweight, malnourished, and out of energy.
One of the hardest things about adhering to a Ketogenic diet is the craving for comfort foods. Foods that have a rich gravy sauce or a biscuit topping, but this chicken pot pie recipe does just that.
For the chicken part of this recipe you can use your slow cooker or Insta-Pot to make the chicken in advance, or you could always grab a rotisserie chicken from your local grocery store.
There is s small amount of carbs when using the mixed vegetables in this recipe, and you could negate those by trading them out for asparagus and broccoli or other low carb vegetables.
The rich sauce is what brings so much of the flavor to the forefront and it's super easy to make when loaded with butter and spices.
Forming the crust works best when you just dropped it onto the top of the other ingredients instead of rolling out like a pie crust. Think drop biscuits. The added shredded cheese in the topping adds great flavor and consistency, but also allows for that perfect browning you want on the top of your crust.
Without any more adieu, let's get into this recipe.
Low Carb Chicken Pot Pie
Prep Time: 3 hours and 20 minutes
Cook Time: 22 minutes
Total Time: 3 hours and 42 Minutes
Course: Main Course
Calories: 297 kcal
For the chicken pot pie filling:
2 tablespoons of butter
1/2 cup of mixed veggies* could also substitute green beans or broccoli or any vegtable
1/4 small onion diced
1/4 tsp pink salt
1/4 tsp pepper
2 garlic cloves minced
3/4 cup heavy whipping cream
1 cup chicken broth
1 tsp poultry seasoning
1/4 tsp rosemary
pinch of thyme
2 1/2 cups cooked chicken diced
1/4 tsp Xantham Gum
For the crust:
4 1/2 tablespoons of butter melted and cooled
1/3 cup coconut flour (or 1 1/3 cup of almond flour)
2 tablespoons full fat sour cream
1/4 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cup sharp shredded cheddar cheese or mozzarella shredded
Cook 1 to 1 1/2 lbs chicken in the slow cooker for 3 hours on high or 6 hours on low
Preheat oven to 400 degrees Fahrenheit
Sautee onion, mixed veggies, garlic cloves, salt, and pepper in 2 tablespoons of butter in an oven safe skillet for approximately 5 minutes or until onions are translucent.
Add heavy whipping cream, chicken broth, poultry seasoning, thyme, and rosemary.
Sprkinkle Xantham Gum on top and simmer for 5 minutes so that the sauce thickens. Make sure to simmer covered as the liquid will evaporate otherwise. You need a lot of liquid for this recipe, otherwise it will become dry.
Add the diced chicken
Make the breading by combining melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and sour cream in a bowl and then whisk together.
Add coconut flour and baking powder to the mixture and stir until combined.
Stir in the cheese.
Drop batter by dollops on top of the chicken pot pie. Do not spread it out, as the coconut flour will absorb too much of the liquid.
Bake in a 400-degree oven for 15-20 minutes.
Set oven to broil and move chicken pot pie to top shelf. Broil for 1-2 minutes unti lbread topping is nicely browned. Sprinkle a little dried parsley on top if desired.
Calories: 297 kcal
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