This low carb chicken pot pie is a comforting twist on a classic dish with tender chunks of chicken, an array of colorful vegetables, and a creamy sauce encased in a crispy, gluten-free crust, this pot pie will satisfy your cravings while keeping you aligned with your low-carb lifestyle. The flavors meld beautifully, creating a dish that’s both nourishing and delicious, making it an ideal choice for weeknight dinners or cozy weekends.
Why You Will Love This Recipe
You’ll love this low carb chicken pot pie for its incredible flavor and ease of preparation. The combination of succulent chicken and fresh vegetables in a rich, creamy sauce is a taste sensation that everyone will enjoy. Plus, it fits seamlessly into a low-carb lifestyle, providing a satisfying meal without the guilt of traditional ingredients. This recipe is perfect for busy cooks, as it comes together quickly and can easily be made ahead for meal prepping.
Tips and Tricks
- Use rotisserie chicken for an even quicker preparation; just shred and toss it into the filling.
- Sauté vegetables until slightly tender before adding them to the filling for extra flavor.
- To save time, use pre-made low-carb pie crusts or cauliflower crusts available at many grocery stores.
- Experiment with adding herbs like thyme or rosemary to enhance the flavor profile.
Common Mistakes to Avoid
- Avoid using too much liquid in your filling, which can make the pie soggy. Aim for a thick, creamy consistency.
- Don’t overcook the vegetables; they should be tender but not mushy after baking.
- Be cautious with seasoning; taste as you go to avoid overwhelming the dish with salt or spices.
Make Ahead Tips
Prep your chicken and vegetables a day in advance to save time. You can also make the filling and refrigerate it overnight; just assemble and bake when you’re ready to eat. The pie can be made ahead and stored in the refrigerator for up to two days before baking or frozen for up to a month. If frozen, allow it to thaw in the refrigerator overnight before baking.
Recipe Variations
- Swap out chicken for turkey or even shredded beef for a different flavor.
- Add different vegetables like zucchini, green beans, or mushrooms based on your preference.
- For a spice kick, incorporate diced jalapeños or a dash of hot sauce into the filling.
- Try using almond flour or coconut flour for the crust if you want a nutty flavor.
How to Serve
Serve this low carb chicken pot pie piping hot from the oven for maximum comfort. Garnish with fresh parsley or thyme for a pop of color and added flavor. Pair it with a simple side salad dressed with olive oil and lemon for a refreshing contrast to the richness of the pie. For a heartier meal, consider serving it alongside steamed broccoli or cauliflower.
Pairing Suggestions
For drink pairings, a light Chardonnay or a crisp Sauvignon Blanc works beautifully with the creamy flavors of the pot pie. If you prefer non-alcoholic options, try pairing it with sparkling water infused with lemon. Complement your meal with a fresh green salad or roasted veggies to balance the flavors. For dessert, a low-carb cheesecake or berry compote can satisfy your sweet tooth without compromising your diet.
How to Store
Leftovers can be stored in an airtight container in the refrigerator for up to three days. If you want to freeze portions, wrap the pie tightly in plastic wrap and then foil to prevent freezer burn; it will last for about a month. Reheat in the oven at 350°F until warmed through, or microwave individual servings for a quicker option.
Equipment Needed
You will need a 9-inch pie dish or a cast-iron skillet for baking. A mixing bowl, sauté pan, and sharp knife for chopping ingredients are also essential. If you prefer a no-fuss option, consider using a food processor for preparing the crust.
Dietary Adaptations
To make this recipe vegan, substitute chicken with chickpeas or tofu and use vegetable broth. For a dairy-free option, swap out regular cream for coconut cream or a dairy-free alternative. If nut allergies are a concern, ensure that the crust uses safe ingredients and avoid almond flour.
Seasonal Adaptations
In the spring and summer, use fresh peas and carrots for a vibrant touch. During the fall and winter, root vegetables like parsnips or sweet potatoes can add heartiness to the filling. You can also incorporate seasonal herbs to elevate the dish’s flavor based on what’s available.
Cost Breakdown
This recipe can be made for approximately $15-$20 for the whole dish, depending on ingredient quality and availability. Each serving costs around $2-$3. For budget-friendly swaps, consider using frozen vegetables and generic brands for broth and spices.
Kitchen Hacks
To peel garlic quickly, crush the cloves with the flat side of a knife; the skins will slip off easily. When chopping onions, try chilling them in the fridge for a few minutes to reduce the tear-inducing compounds. If you’re in a hurry, use pre-cut vegetables available in the produce section.
Recipe FAQs
Can I use frozen vegetables in this recipe?
Yes, frozen vegetables work well, but be sure to thaw and drain them before adding to the filling to avoid excess moisture.
How can I make this recipe gluten-free?
Ensure that all your ingredients, including the pie crust, are labeled as gluten-free. There are many options available on the market today.
What can I substitute for chicken?
You can use turkey, shredded beef, or for a vegetarian option, chickpeas or lentils.
How To Make low carb chicken pot pie recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Additional Time: None
- Total Time: 55 minutes
- Yield: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cauliflower florets, chopped
- 1 cup carrots, diced
- 1 cup green beans, chopped
- 1 cup chicken broth
- 1 cup heavy cream (or coconut cream)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 low carb pie crust (store-bought or homemade)
Detailed Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large sauté pan, heat a tablespoon of oil over medium heat. Add diced onion and garlic, cooking until fragrant and translucent.
3. Stir in the chopped vegetables (cauliflower, carrots, green beans) and cook for about 5 minutes until slightly softened.
4. Add the shredded chicken, chicken broth, heavy cream, thyme, salt, and pepper. Stir well to combine and let simmer for 5-7 minutes until the mixture thickens.
5. Pour the filling into your pie crust in a 9-inch pie dish.
6. Cover with the top crust, sealing the edges. Cut slits in the top to allow steam to escape.
7. Bake for 30-35 minutes or until the crust is golden brown.
8. Remove from the oven and let cool for a few minutes before serving.
Final Thoughts
This low carb chicken pot pie is not just a meal; it’s a comforting embrace on a plate. With its rich flavors and satisfying textures, it’s sure to become a staple in your low-carb repertoire. Don’t hesitate to get creative with the ingredients and make it your own. Enjoy every bite!