Low Carb Chicken Pot Pie
Low Calorie and Carb Comfort Food!
Servings: 6 Servings
Calories: 400kcal
Ingredients
Filling
- 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
Biscuit Topping
- 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
Notes
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 to top it off 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!
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!
Try using a rotisserie chicken to cut down on Prep Time and Clean up!
Enjoy!