Low Carb, Gluten Free Chicken Pot Pie
Rated 3.8 stars by 22 users
Servings
8
Prep Time
10 minutes
Cook Time
22-24 minutes
Calories
168
Author:
Suzie Gray
This low carb chicken pot pie recipe has all the warm, comforting flavors of a classic version, while still being keto-friendly and gluten-free. Rich and creamy pot pie filling with your favorite vegetables and a biscuit-like topping made from Lakanto Keto Friendly Bread Mix. True comfort food but keeping it low-carb.
Ingredients
- 2 tbsp of your favorite oil (we used avocado oil)
- ½ onion, diced
- 2 cups chicken broth
- ½ cup milk of your choosing (we used almond milk)
- ½ tsp salt
- ½ tsp pepper
- 2 tsp Italian Seasoning or seasoning of your choice
- 1 cup cooked, shredded chicken
- 2 cups chopped vegetables of your choosing (we used 1 cup frozen peas & carrots,1 cup diced celery)
- 2 tbsp corn starch (can sub almond flour, arrowroot powder or xanthan gum)
- 1 cup Lakanto Bread All Purpose Mix
-
¼ cup cold butter, chopped or grated into small pieces
- 3 tbsp milk of your choice (we used almond milk)
Ingredients for filling:
Ingredients for the topping:
Directions
Filling directions:
Preheat oven to 400° or prepare Air Fryer. Melt the oil in a skillet over medium heat. Add in the onion and celery and cook for 3-4 minutes.
Add in other vegetables and sauté for 2 minutes longer. Whisk in the corn starch and seasonings.
Cook about 2-3 minutes then whisk in the chicken broth and milk and stir until the mixture is thickened, smooth and bubbling.
Stir in cooked, shredded chicken, remove from heat and set aside.
Topping directions:
Add the measured Lakanto Bread Mix into a medium bowl. Add the grated or chopped, cold butter and using a fork or a pastry tool, blend the mix into the butter until crumbly pieces are formed.
Add in the milk and stir well to incorporate.
To assemble the pie:
Pour the cooled filling into an 8-9” pie plate. Or for individual servings: 4-5 ramekins or small, oven safe mugs.
Add the topping a little at a time, flattening pieces with your fingers and laying them across the top of the filling. No need to cover completely.
Bake an 8-9" pie plate in a 400° oven for 22-25 minutes or until golden and bubbly. Cook individuals in an air fryer for 15 minutes on 400° or until heated and golden.
Remove and serve immediately.
Recipe Note
Storage: store leftover low-carb chicken pot pie in the refrigerator for 2-3 days in a covered container.
Make it vegan: use almond milk, vegetable stock and omit the chicken in the filling. Sub coconut oil for the butter in the topping.
Change up the protein: you can keep it low carb and sub turkey or beef or even pork.
Change up the vegetables: try broccoli, bell peppers, cauliflower, mushrooms. Use your preferences and diet needs to create a perfect pot pie for yourself.
Reheating: We recommend reheating in the oven or air fryer to get that topping crisp again.
Nutrition
Nutrition
- Serving Size
- 1/2 cup/1 slice
- per serving
- Calories
- 168
- Protein
- 3 grams
- Carbs
- 12 grams
- Fat
- 6 grams
- Fiber
- 5 grams
- Sodium
- 110 milligrams
- Net Carbs (G)
- 9 grams
1 comment
SHOCKED at how delicious this recipe turned out. This will be a regular meal in my rotation for my family!