Low Carb Chicken Pot Pie

This Low Carb Chicken Pot Pie recipe is a comforting twist on the classic dish, perfect for anyone seeking a satisfying meal without the guilt of traditional carbs. Packed with tender chicken, vibrant vegetables, and a creamy sauce, this dish is topped with a golden, flaky crust made from almond flour, making it both delicious and keto-friendly. It’s a one-pan wonder that will warm your heart and tantalize your taste buds.

Why You Will Love This Recipe

Readers will fall in love with this low carb chicken pot pie because it beautifully balances flavor and health. The savory filling combines tender chicken with a medley of veggies, all enveloped in a rich and creamy sauce that’s full of flavor. Cooking this dish is straightforward, making it accessible even for beginners. Plus, it aligns perfectly with low carb diets, ensuring you can indulge without derailing your nutritional goals. Say goodbye to heavy carbs and hello to a comforting meal that nourishes your body.

Tips and Tricks

To make this low carb chicken pot pie easier and quicker, consider using pre-cooked rotisserie chicken for a faster prep time. Sauté your vegetables until they are just tender to avoid overcooking them in the oven. For an extra layer of flavor, add herbs like thyme or rosemary to the filling. If you prefer a thicker sauce, you can add a little cream cheese to the mixture for a richer texture. Lastly, allow the pie to cool for a few minutes before slicing to help it hold its shape.

Common Mistakes to Avoid

One common mistake is overcooking the chicken, which can lead to dryness. Use cooked chicken or poach it gently before adding it to the pot pie. Another pitfall is using too much liquid in the filling; ensure you balance the stock and cream to prevent a soggy crust. Be mindful of the seasoning; under-seasoning can lead to a bland dish. Lastly, avoid overbaking to prevent the crust from becoming too hard.

Make Ahead Tips

This recipe is perfect for meal prepping! You can prepare the filling a day in advance and store it in an airtight container in the refrigerator. The crust can also be made ahead of time; simply wrap it tightly in plastic wrap and refrigerate. When you’re ready to cook, assemble the pie and bake it straight from the fridge. Leftover filling can be stored for up to three days, while the baked pot pie stays fresh in the fridge for about four days.

Recipe Variations

For a twist on the traditional recipe, try swapping out the chicken for turkey or even leftover roast beef for a hearty variation. You can also experiment with different vegetables such as zucchini, green beans, or mushrooms. Seasoning changes like adding curry powder or cumin can create a unique flavor profile. If you prefer a vegetarian option, substitute the chicken with chickpeas or lentils for a protein boost. Additionally, consider using a cauliflower crust for a completely different texture.

How to Serve

Serve your low carb chicken pot pie warm from the oven, garnished with fresh parsley for a pop of color. Pair it with a light salad dressed in a vinaigrette to balance the richness of the pie. For an elegant touch, serve it in individual ramekins for portion control and a charming presentation.

Pairing Suggestions

This comforting dish pairs wonderfully with a crisp white wine such as Sauvignon Blanc or a light-bodied red like Pinot Noir. For a non-alcoholic option, serve with sparkling water infused with lemon or cucumber. As for side dishes, a simple green salad or roasted Brussels sprouts complement the richness of the pie perfectly. For dessert, consider a low carb cheesecake or almond flour cookies to round out the meal.

How to Store

To store leftovers, place the cooled pot pie in an airtight container and refrigerate for up to four days. If you want to freeze it, wrap it tightly in plastic wrap and then foil to prevent freezer burn; it will keep for up to three months. To reheat, simply bake it in the oven at 350°F (175°C) until heated through, or microwave individual portions for a quick meal.

Equipment Needed

You will need a large skillet for cooking the filling and a pie dish or a cast iron skillet for baking. A mixing bowl will be handy for preparing the crust. If you don’t have a pie dish, you can use any oven-safe baking dish as an alternative.

Dietary Adaptations

To make this recipe vegan, swap the chicken for tofu or chickpeas and use vegetable broth instead of chicken broth. For a dairy-free version, use coconut cream or almond milk in place of heavy cream, and ensure the crust is made without butter. Nut allergies can be accommodated by using sunflower seed flour instead of almond flour for the crust.

Seasonal Adaptations

In spring, use fresh asparagus and peas for a vibrant filling, while in winter, root vegetables like carrots and parsnips can add heartiness. For a summer twist, use fresh corn and zucchini for a lighter feel. Always aim for seasonal vegetables to enhance flavor and nutrition.

Cost Breakdown

This low carb chicken pot pie is budget-friendly, costing approximately $10-$15 total, depending on ingredient brands and local prices. With about 6 servings, this brings the cost to around $2.50 to $3 per serving. For a more economical option, use frozen vegetables instead of fresh, which can save you a few dollars.

Kitchen Hacks

To quickly peel garlic, smash the cloves with the flat side of a knife; the skins will come off easily. For chopping onions without tears, try chilling them in the fridge for 30 minutes before cutting. Using a food processor for chopping vegetables can significantly speed up prep time, making the cooking process more efficient.

Recipe FAQs

Can I use frozen vegetables in this recipe? Absolutely! Just be sure to thaw and drain any excess water before adding them to the filling.
What can I substitute for almond flour? You can use coconut flour or a gluten-free all-purpose blend, but be aware that the texture may differ slightly.
How long should I bake the pot pie? Bake for about 30-35 minutes or until the crust is golden brown and the filling is bubbling.

How To Make low carb chicken pot pie recipe

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Additional Time: 10 minutes (for cooling)
• Total Time: 60 minutes
• Yield: 6 servings

Ingredients

• 2 cups cooked chicken, diced
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1/2 cup carrots, diced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup almond flour
• 1/4 cup butter, melted
• 1 egg, beaten (for egg wash)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley, for garnish

Detailed Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add carrots and sauté for 3-4 minutes.
3. Add broccoli and cauliflower, cooking until slightly tender, about 5 minutes.
4. Stir in the diced chicken, chicken broth, heavy cream, garlic powder, onion powder, salt, and pepper. Let simmer for 5-7 minutes.
5. In a separate bowl, combine almond flour, melted butter, and a pinch of salt to form the crust mixture.
6. Press the mixture into a greased pie dish or cast iron skillet, creating a base and slight edge.
7. Pour the chicken and vegetable filling into the crust, spreading it evenly.
8. Brush the crust with the beaten egg for a golden finish.
9. Bake in the oven for 30-35 minutes, or until the crust is golden brown.
10. Let cool for 5-10 minutes before serving, garnished with fresh parsley.

Final Thoughts

This low carb chicken pot pie recipe is a delightful way to enjoy a classic comfort food while adhering to a low carb lifestyle. It’s not just about the taste; it’s about the joy of sharing a wholesome meal with loved ones. Whether for a cozy family dinner or meal prepping for the week, this recipe is sure to become a favorite in your kitchen. Dive into this heartwarming dish and enjoy every bite!