This Low Carb Chicken Pot Pie will be your Go-To recipe from now on! It is so flavorful, full of veggies, creamy sauce, and a cheesy biscuit topping.
Inspiration
I used a few different recipes for my inspiration on this one because all the low-carb recipes didn’t have the right flavors I was looking for. The regular made-from-scratch had the flavors I was looking for, but also had the flour and all the high-carb stuff. The creation that I made turned out Perfectly! Sometimes you just gotta WING it!
Jump to RecipeChicken
About 1 lb of chicken is all that is needed. You can use either chicken breasts or chicken thighs. In this recipe, I used 2 chicken breasts. Rotisserie Chicken is also a great option.
Cooking the chicken
You can grill it, boil it on the stove, or you can do it the quick and easy way of using your Instant Pot. Which is what I did today. So easy when you want your chicken cooked quick (even if your chicken is FROZEN!).
Place chicken directly into the instant pot, add about ½ cup of water. Add seasonings of your choice. I used about a teaspoon of Poultry seasoning, 1/2 tsp garlic seasoning, and a sprinkle of salt. Put the lid on and pressure cook for 10 minutes (if using frozen, cook for 12 min). Use either let slow-release or quick release. If using quick release, I like putting a towel over the valve so that it sprays into the towel vs directly up. You can use 2 forks to shred. Did you know you could also use your hand blender/stand mixer to shred the chicken? I didn’t feel like dirtying up more dishes, so I used the fork method.
Veggies
The veggies are up to you. I wanted to keep the veggies as close to possible as a normal chicken pot pie but made a few swaps
- Onion- Yellow onions are my favorite
- Celery
- Carrots – Also a bit higher in carbs, but family loves them and they are fairly easy to pick out.
- Radishes – This is my favorite Potato replacement!
- Frozen Peas – These are higher in carbs, but I only used ½ cup (and keep in mind it is spread out over 8 servings).
- Green Beans – you could also use this
- Corn- You could use this, but this is really high in carbs and you can make that decision on what works best for your lifestyle.
Dice all your veggies up and sauté in a large pan in 2 Tbsp of butter. Put the lid on for 5-10 minutes so the carrots and the radishes get soft (you can cut with a fork). Frozen Peas, if using, throw them the pan last just to warm them up.
The Sauce
- 2 tsp- Better than Bullion Chicken
- If you haven’t tried this stuff. It tastes so good. If you don’t have any. Just use regular chicken broth- and omit the water below.
- 2 cups water
- 4 oz cream cheese (softened)
- 1 cup heavy whipping cream
- 2 tbsp Butter
- ½ tsp xanthan gum
- ½ tsp garlic powder
- ½ tsp pepper
- Salt to taste- You may not need much if you use the Better than Bullion Chicken for broth
Boil 2 cups of water in a medium saucepan – Add better than bullion chicken and stir until dissolved. Now add remaining ingredients (softened cream cheese, heavy whipping cream, xanthan gum, garlic powder, and pepper). Whisk around until all is melted and combined. Let it boil for 10-15 minutes, stirring occasionally until it is thickened (it coats the back of a spoon).
Cheesy Bread Topping
I used my Keto Cheddar Cheese Biscuit recipe for the topping. It was delicious!
Ingredients:
- Almond Flour
- Baking Powder
- Salt
- Italian Seasoning
- Fresh Shredded Cheese (You can use cheddar, mozzarella, or Colby)- If you don’t like shredding cheese, you need to check out my favorite cheese shredder! –Note that pre-shredded cheese, that cheese has an anti-caking agent which causes it to not really stick to the ingredients, and usually also higher in carbs.
- Egg
- Sour Cream
- Butter- melted
Mix all dry ingredients, add freshly shredded cheese so that the dry mix sticks to the cheese shreds. Add remaining ingredients, Egg, Sour Cream, and Melted butter. Mix well. Set Aside.
Assembling
Add Shredded Chicken and Cooked veggies to the sauce and mix well. Pour into greased large pie pan, or a casserole pan (mine was 8×8). Put a few globs of the bread topping on top of the chicken and veggie mixture and carefully spread all over top.
Cooking
Bake @ 350 for 30-40 minutes or until the bread topping is golden brown in the middle of the dish. Let Cool for 5-10 minutes and enjoy
SIDES
I personally don’t think this needs any sides; however, if you are feeding more mouths, you may want to reduce your serving size of Chicken Pot Pie and add a side dish. Here are some of my quick and easy suggestions:
- Salad
- Roasted Broccoli
- Green Beans
Check Out My Latests Posts Below
- Discover the Power of Super Greens for Detoxification, Immune Boosting, and Energy.
- Join Me on my 75 Day Hard Challenge – 2023!
- Amazing Mexican Lasagna w/ Low Carb Tortillas
- Super Easy Low Carb Chicken, Broccoli, and “Rice” Skillet
- 75 Day Hard Challenge – Menu – Week 2 of 11
Best Low Carb Chicken Pot Pie
Ingredients
Chicken
- 1 lb Cooked Chicken – Diced or Shredded * See Notes
Veggies
- 1 small Yellow Onion – Diced
- 2 Celery Sticks – Sliced
- 2-3 Carrot Sticks – Sliced
- 2 cups Radishes -Diced
- ½ cup Frozen Peas
Sauce
- 2 tsp Better than BullionChicken* See Notes
- 2 cups water
- 4 oz cream cheese softened
- 1 cup heavy whipping cream
- 2 tbsp Butter
- ½ tsp xanthan gum
- ½ tsp garlic powder
- ½ tsp pepper – or to taste
- 1/2 tsp Salt- or to taste
Cheesy Bread Topping
- ¾ cups Almond Flour
- 1.5 tsp Baking Powder
- ½ tsp Salt
- ½ tsp Italian Seasoning
- 1 cup Fresh Shredded Cheese * See Notes
- 1 Large Egg
- ¼ cup Sour Cream
- 2 Tbsp Butter- melted
Instructions
- Preheat oven to 350 Degree F.
- Prepare Chicken, by cooking and/or shredding/dicing.
Sauce
- Boil 2 cups of water in medium saucepan
- Add Better Than Bullion Bhicken and stir until dissolved.
- Add remaining ingredients (softened cream cheese, heavy whipping cream, xanthan gum, garlic powder, and pepper).
- Whisk around until all is melted and combined.
- Let it boil for 10-15 minutes on Medium-High Heat, stirring occasionally, until it is thickened (it coats the back of a spoon). Set Aside.
Veggies
- Prepare all of your veggies by dicing/slicing.
- Melt 4 Tbsp Butter on in Large skillet on Medium-High Heat.
- Add Veggies (Except frozen peas)
- Put lid on for 5-10 minutes, stirring occasionally so the carrots and the radishes get soft (you can cut with a fork).
- Add Frozen Peas, if using, to the pan last just to warm them up.
Pot Pie Mix
- Add Shredded Chicken and Cooked veggies to the saucepan and mix well.
- Pour into greased large pie pan, or a casserole pan (mine was 8×8).
Cheese Biscuits
- Melt Butter and set to side to let cool
- Mix all dry ingredients, add freshly shredded cheese so that the dry mix sticks to the cheese shreds.
- Add remaining ingredients, Egg, Sour Cream, and Melted butter.
- Mix well.
Assembling and Baking
- Put a few globs of the bread topping on top of chicken and veggie mixture and carefully spread all over top to cover pot pie mix.
- Bake @ 350 for 30-40 minutes, until top is golden brown in the middle of dish.
- Let Cool for 5-10 minutes and enjoy!
Notes
SHOPPING
