Creamy chicken pot pie is probably on most people’s top ten comfort foods list. This low carb version is stuffed full of tender chicken and vegetables in a creamy gravy. It’s topped with a crispy, bready crust — just like the original. It only has 7.4 net carbs compared to a minimum of 57.0 carbs in the classic version.
For this recipe you’ll need: butter, chicken breast, celery, onion, cauliflower, green beans, chicken stock, heavy cream, mozzarella, cream cheese, hemp hearts, coconut flour, eggs, herbes de provence, poultry seasoning
If you are in a hurry click here to go straight to the low carb chicken pot pie recipe. Not really in the mood for pot pie? Try this chicken chipotle chowder.
Although I’ve spent most of my life in Texas I was an expat living on the East Coast for part of my childhood. During that time I traded tacos and enchiladas for apple fritters and chicken pot pie.
Back then you didn’t have many chain restaurants. Most restaurants were family owned and just about all of them served either French haute cuisine or a menu of local specialties. It was the 1960s and you couldn’t get either Dr Pepper OR a good taco in Pennsylvania.
But you could get an awesome, comforting, creamy chicken pot pie. The restaurant we went to always served it in individual ceramic pie plates. It would be brought to the table steaming hot topped with an unbelievably flaky crust. The aroma that wafted up as they put the dish in front of me always got my tummy rumbling and my mouth watering.
I learned at an early age to place my napkin neatly in my lap and take small, ladylike bites. When my fork broke through the top of that crust a pillar of steam wound around the handle and hugged my nose like a genii coming out of a lamp. I almost always dug in, taking large, not-so-ladylike bites.
Tender chicken, creamy sauce, vegetables, and that crust! Eyes closed, elbows on table, chin in hands I would chew slowly savoring every nuance of every bite. Eventually my dad would notice me and clear his throat in an attempt to get my attention. I’d remember where I was and carefully replace my napkin in my lap from where it had slipped to the side. Small, lady bites. Chew slowly. It was a mantra that I still hear in my head today.
Once he saw that I was back on track he’d wink at me as if to say, I know it’s a pain but we have to do what we have to do.
My dad looked like a movie star. He was tall with black hair and brown eyes that were always soft when they looked at me, although I’d seen them glittering, cold, and hard when he was dealing with someone who had crossed him in some way. I thought he was the handsomest man that ever lived.
This luxuriously creamy chicken pot pie brings back those memories for me. The chunks of chicken are tender and juicy and the pie is brimming with onions, celery, and green beans. The silky sauce clings to the filling and flavors every bite. Then there is the crust. Golden brown and perfect for soaking up the sauce.
Some people have had issues with thickening the sauce. Basically you just simmer it until it’s thick. Here’s a quick video about reducing low carb sauces that I did while I was preparing this dish.
Break open that crust and I think you’ll understand my childhood love of this dish. Best of all you can shove the entire thing in your mouth all at once if you want to… I won’t tell.
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Mini pie pans make these little chicken pot pies perfectly. They are just the right size for one person. You’ll really want to have Silpat to make these. The dough is very sticky and it can be frustrating to have to scrape it on to the pie. I used Silpat for these with no problems.
Low Carb Chicken Pot Pie Recipe
Creamy Chicken Pot Pie –
- 2 tablespoons butter
- 1 pound chicken cut in bite-sized pieces
- 1 teaspoons salt
- 1 teaspoon cracked black pepper
- 1 cup celery sliced
- 1/2 cup onion diced
- 1 cup cauliflower broken into small florets
- 1/2 cup cooked green beans cut up in small pieces
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1 1/2 cups shredded mozzarella
- 2 tablespoons cream cheese
- 1/2 cup hemp hearts
- 1/4 cup coconut flour
- 1/2 teaspoon herbes de provence
- 1/4 teaspoon poultry seasoning
- 2 eggs beaten
- Toss the chicken in a bowl with the salt and pepper.
- Set aside.
- Melt the butter over medium heat in a large, heavy frying pan.
- Add the onion,celery, and cauliflower sautéing until they are just barely tender.
- Add the chicken.
- Continue to cook, stirring often, until the chicken is cooked through.
- Add the chicken stock and heavy cream.
- Turn the heat to medium high until the mixture comes to a boil.
- Once the mixture is bubbling turn it down to a simmer.
- Cook, stirring often, until the liquid is almost gone. About 5 minutes.
- Cook longer if you need to.
- Stir in the green beans.
- Spoon the mixture evenly into 4 individual pie pans.
- Add the mozzarella and cream cheese to a microwave safe bowl.
- Heat on high for about 1 1/2 minutes and stir to blend.
- If it's not all the way melted you can microwave it for 30 seconds more.
- Stir in the hemp hearts, coconut flour, herbes de provence, poultry seasoning, and beaten eggs.
- Knead the dough in the bowl until all of the ingredients are incorporated. It will seem like the eggs will never be mixed in but they will if you keep kneading and squeezing.
- It will be a little stretchy
- Let stand for 30 minutes.
- Preheat the oven to 375F.
- Divide the dough into 4 rounds
- Pat out each round on a silpat sheet (you can use parchment). Make the dough large enough to cover the pies.
- Turn the silpat sheet over the first pie and gently pull the dough on top.
- Fold the edges in neatly.
- Repeat with the remaining dough.
- Cut small vent holes in the crust.
- Bake for 20 to 30 minutes, or until the pies are bubbly and the crust is golden.
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