Friday, August 13, 2021

Low carb chicken pot pie: a recipe

 Friends, we have another keeper!  This time it's a delicious and creamy chicken pot pie, that just happens to be low carb, at about 10 carbs per serving.  Don't worry about the cream cheese and mozzarella in the filling--you can't taste it, but it does serve to thicken the sauce and make it creamier.  I put mine in a bowl, crumbled up the biscuit, and mixed it all together to eat it.  So good!

Low Carb Chicken Pot Pie ( about 6 servings)
Adapted from here
Click here to print

For the biscuits:
  • 1 1/2 c almond meal/flour
  • 4 egg whites
  • 1/3 c butter or coconut oil
  • 1 t baking powder
  • 1/2 t kosher salt
  1. Cut 1/3 c butter into 1 1/2 c almond flour, until butter is pea sized and evenly distributed throughout the flour.
  2. In a separate bowl, whisk 4 egg whites until frothy.
  3. Add frothy egg whites, 1 t. baking powder, and 1/2 t. salt to the almond flour mixture.  Mix until combined.
  4. Cover and refrigerate while preparing the filling.

For the chicken filling:
  • 3 T butter 
  • 1 small yellow onion, medium diced
  • 1 medium-ish turnip or rutabaga, medium dice
  • 1/2 cup carrots, medium dice
  • 3 cloves garlic, minced
  • kosher salt and fresh cracked pepper, to taste
  • 1-2 T dried mixed herbs (I used rosemary, thyme, and oregano) OR 1/2 cup mixed fresh herbs, chopped finely 
  • 1 cups chicken stock 
  • 1/2 cup heavy cream
  • 4 oz cream cheese, cut into cubes
  • 1/4 cup shredded mozzarella cheese
  • 2 c broccoli (fresh or frozen), chopped in small pieces
  • 2-3 cups cooked, shredded chicken (use a rotisserie chicken, if desired, for convenience)
  1. In a medium pot or Dutch oven, melt 3 T butter over medium heat.  When the butter is melted, add 1 diced onion, 1 diced turnip, and 1/2 c. diced carrots.  Add salt and pepper, and sauté until the veggies are soft, about 8 minutes.  Add 3 cloves minced garlic and sauté for another minute.
  2. Add dry or fresh herbs, 1 c. chicken stock, and 1/2 c heavy cream.  Bring to a boil, then simmer on low until sauce thickens a bit, about 8 minutes.
  3. Add 4 oz cream cheese.  Heat and stir until melted.
  4. Add 1/4 c. shredded mozzarella cheese and stir until melted.
  5. Turn off the heat and add 2 c chopped broccoli and 2-3 c cooked chicken.  Taste and adjust seasonings if desired.
  6. Pour into a 2 qt casserole dish, and top with biscuit dough--scoop it out in 6-8 mounds, then pat down to flatten.
  7. Bake at 375° F until biscuits are golden brown, about 30-35 minutes.

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