I received many requests for our Low Carb Pot Pie recipe in the past few days. Please feel free to copy and paste it for your recipe files. This recipe is delicious. You won’t be disappointed. I make the dough the day before the filling, wrapping it tightly in parchment paper and placing it in the refrigerator until the next day, taking it out of the fridge about an hour before making the recipe balance.
You can buy frozen cubed carrots and pre-chopped garlic to lessen the chopping time. At that point, I chop the onions and celery and place them in a Ziplock bag for the next day. I buy diced frozen chicken and defrost it in the refrigerator the prior night, reducing prep time. Once these few prep things are done the prior day, putting it together can be accomplished in about 20 minutes is a breeze. Keep an eye on the pies to get a lightly browned top while they bake.
Chicken Pot Pie – Low Carb, Gluten Free
Yield: 4 Pot Pies
Serving Size: 1 Pot Pie
Ingredients *(I usually double this recipe)
*Note: I usually buy foil loaf pans and toss them after using or use small individual pie pans. Then, each person gets their own pie.
For the pot pie filling
● 3 tbsp butter
● 1/2 cup onion, diced (about 2.5 oz)
● 1/2 cup celery, sliced (2 medium ribs)
● 1/2 cup carrots, slices (about 2.5 oz)
● 3 cloves garlic, minced
● salt and pepper, to taste
● 12 oz chicken, cubed small
● 3/4 cup coconut cream in the can (unsweetened)
● 1/2 cup chicken stock
● 2 tbsp Dijon mustard
● 3/4 cup sharp white cheddar cheese, shredded
● 1/2 cup frozen peas
For the dough
● 1 1/2 cups mozzarella cheese, shredded
● 3 tbsp cream cheese
● 3/4 cup almond flour
● 1 large egg
● 1 tsp garlic powder
● 1 tsp onion powder
● 1 tsp Italian seasoning
● 1 tsp sea salt
● 1/2 tsp black pepper
Instructions
For the pot pie filling
1. Heat the butter in a large skillet over medium heat. Once the butter is
melted, add the onion, celery, carrots, garlic and a little salt and pepper
to the pan. Sauté until the vegetables are soft.
2. Add the chicken to the pan and sauté until cooked.
3. Add the heavy cream, chicken stock, and Dijon mustard to the pan.
Bring to a boil over medium-high heat and then reduce heat to low and
let simmer for 5-7 minutes.
4. Mix in the cheese until melted.
5. Stir in peas.
For the dough
6. Preheat oven to 375°
7. Combine mozzarella cheese and cream cheese in a large mixing bowl.
Microwave for 1 minute. Stir to combine and microwave 1 additional
minute.
8. Mix in almond flour, egg, garlic powder, onion powder, Italian seasoning,
sea salt and black pepper. Mix until all ingredients are well combined. If
it gets stringy or is not quite melted enough, put it back in for another
30 seconds.
9. Divide the dough into four equal pieces. Spread the dough pieces out
into large flat circles on parchment paper or a silpat. If it starts to get
sticky, wet your hands a little bit to prevent it from sticking to you.
10. Divide the pot pie filling between four mini pin pans or large oven
safe ramekins.
11. Top each one with a piece of dough, folding it down around the edges or form the dough into little balls, placing several balls them on top of each pie.
12. Bake for 20-25 minutes or until golden brown on top.
Notes
Per Serving – Calories – 661 Fat – 57g Protein – 43g Total Carbs – 15g Fiber
– 4g Net Carbs – 11g
We were both practically moaning while eating this delicious dish. Tonight, we’ll have it for the last of three nights and are disappointed we don’t have more. I bet we’ll make this again in a month. I promised myself I’d make a special dish such as this once a week, making the dining experience much more enjoyable. It’s a bit extra work, but it’s worth it when we enjoy the dish so much.
This morning, we booked a park model near Tom’s sisters in Apache Junction, Arizona, from April 1 to April 30. Tom’s sister Colleen offered us to stay at her place after she leaves to return to Minnesota in mid-May. So, we may stay there until around May 15. From there, we’ll head to Los Angeles to see my sister, Julie, staying about three nights.
From there, we’ll drive to Milwaukee to spend two nights near Tom’s sister, a nun staying in a lovely assisted living facility for retired nuns. From there, we’ll drive to Minnesota, where we’ll stay in a hotel until it’s time for us to leave for South Africa in the middle of June. We plan to drive a rental car to all of these locations, allowing us to see some of the US and saving us dealing with flights for these family visits.
Soon, we’ll start researching car rentals that allow us to drop off the car in a different state. It will be great if we can keep the same vehicle for all of these locations but if we can’t, we’ll figure it out. We realize the drop-off in a different location from the pick-up is more costly, but that would be many flights and baggage costs. As for staying in hotels on the long drives, we’d have to pay for somewhere to live anyway at that time and wouldn’t have a base requiring us to pay for two places at once.
This plan will save us money, stress, and time, and a few road trips will be fun. We love not having dates determining what we do and the above plan gives us lots of flexibility, which we’ve come to appreciate. Tomorrow night, Tom leaves for the airport for his flight to Chicago to see the pulmonologist for the asbestos assessment. He’ll be returning 26 hours later. We are glad he’s feeling better and can make this trip.
That’s it for today, dear readers.
Be well.
Photo from ten years ago today, January 8, 2014
