If you are looking for comfort food on a chilly day, then this Low Carb Chicken Pot Pie is just the recipe for you! Thickened without xanthan gum or carb heavy bases, I can hardly wait to share with you how! This recipe is brings all the comfort and flavor without the guilt!
A few weeks ago we were hiking in the Columbia River Gorge. If you have never been its an amazing place. The Gorge is also very windy and in the fall can be a bit chilly! After a full day of being outdoors we stopped in at one of our favorites places to eat, Full Sail Brewing. My husband ordered Chicken Pot Pie, and for days it was all I could think about. I had to come up with a version that tasted just as good but lower in carbs and calories!
In the past I have struggled with how to thicken sauces and bases. I don’t like of the consistency, flavor or aftertaste of xanthan gum. Through a happy accident one day, I realized cauliflower puree would be the ideal thickener and this seemed like the perfect opportunity to put it to the test!
How to make Low Carb Chicken Pot Pie…
In a Large Pot add chicken broth and cauliflower florets and bring to a simmer.
While the cauliflower is cooking I like to start the biscuit topping, so it can rest and absorb into the coconut flour. In a large bowl combine all dry ingredients along with shredded cheddar cheese. In a separate bowl whisk eggs, sour cream, and melted butter before adding to the dry mix. Stir to combine and set aside.
At this point the cauliflower should be cooked and tender. Remove the cauliflower with a slotted spoon in a blender or immersion cup. Add half a cup of the chicken broth to the cauliflower and using our blender or immersion wand process until smooth. Set aside.
To the remaining 2 cups of chicken broth add shredded chicken, cauliflower rice, poultry seasoning, onion powder, salt, and pepper to taste. Cook until cauliflower rice is tender. Next add (optional) nutritional yeast, frozen vegetables, and pureed cauliflower back into the pan cooking until heated through.
Finally, scoop your creamy chicken and vegetable filling into a baking dish and top it with the biscuit topping. Bake at 350 degrees for about 20 minutes or until the biscuit topping is golden brown.
Tips and Tricks…
Is Nutritional Yeast Keto Friendly? Yes, and nutritional yeast has all nine essential amino acids and contains magnesium, copper, manganese, and fiber. Nutritional Yeast is an optional ingredient in this recipe, but I highly recommend it. It adds a cheesy creamy flavor to the Low Carb Chicken Pot Pie.
Give the biscuit topping time to rest and absorb into the coconut flour before baking, prep your biscuit topping while the cauliflower is simmering!
Cauliflower makes an excellent thickener for soups, gravy and you guessed it Low Carb Chicken Pot Pie! Try it in other recipes like soups and gravy!
Try using a rotisserie chicken to cut down on Prep Time and Clean up!
Low Carb Chicken Pot Pie makes 6 hearty 400-calorie servings at about 9 net carbs (calorie and carb counts are approximate, I utilize My Fitness Tracker)
Use any vegetables you like in place of peas, carrots, and corn. Low carb/keto options like bell peppers or green beans reduce the overall carb count!
Looking for other Great Recipes…Try a few of our favorites!
Low Carb Chicken Pot Pie
- 2.5 cups Chicken Broth
- 12 oz Cauliflower Florets
- 10 oz Cooked Chicken Rotisserie Chicken works Great!
- 12 oz Bag Cauliflower Rice
- 1/2 tsp Poultry Seasoning
- 1 tsp Onion Powder
- 2 tbsp Nutritional Yeast Optional, gives dish Creamy Flavor
- 1.5 cups Frozen Vegetables I use Carrots, Peas and Carrots for traditional Pot Pie, but use any vegetable you like. Bell Peppers or Green Beans are great Keto/Low Carb Options.
- Salt and Pepper to Taste
- 3/4 cup Almond Flour
- 1/4 cup Coconut Flour
- 1.5 tsp Baking Powder
- 1 tsp Garlic Powder
- 1/2 tsp Salt
- 1 cup Shredded Cheddar Cheese
- 3 lg Eggs
- 1/3 cup Sour Cream
- 2 tbsp Melted Butter