Best Low Carb Chicken Pot Pie
This low carb chicken pot pie has the best flavor of the original chicken pot pie without the high carb guilt.
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 8x8).
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
Chicken- The easiest is to use Rotisserie Chicken. However, one of my favorite methods is cooking in Instant Pot. It is so easy when you want your chicken cooked quickly (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 powder, and dash of salt. Put the lid on and pressure cook for 10 minutes (14 minutes if frozen). You can either let slow-release or quick release. You can use 2 forks to shred. You could also use your hand blender/mixer to shred the chicken. I didn’t feel like dirtying up more dishes, so I used the fork method.
Better than Bullion Chicken – This has a delicious flavor, but it also has some sugar in it. If you are wanting to stay away from that. You can use 2 cups of Chicken broth and omit the 2 cups of water.
It is Best to use 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 grater! – If you use pre-shredded cheese, that cheese has an anti-caking agent which causes it to not really stick to the ingredients and is usually also higher in carbs.