Rich and creamy pot pie with your favorite vegetables and a crumbly topping made from Lakanto Keto Friendly Bread Mix. True comfort food but still low carb.
Low Carb, Gluten Free Chicken Pot Pie
Suzie Gray
8
10 minutes
22-24 minutes
168
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
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- 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)
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- 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)
Directions
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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.
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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.
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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.
1 comment
SHOCKED at how delicious this recipe turned out. This will be a regular meal in my rotation for my family!