Healthy, Low Carb Chicken Pot Pie
This is the ultimate healthy twist on the classic favorite chicken pot pie! I use almond flour for my crust to keep the carbs lower and make my filling from scratch! Honestly, I think my chicken pot pie tastes even better than the classic. Homemade anything is always better! If you are not low carb, you can definitely use regular flour as well instead of almond! One chicken pot pie makes 8 servings. Each serving is under 400 calories and full of protein too! Feel free to mess with the seasonings to your liking. I tried to make this as close to the classic as possible. Now, I do realize this may not be the prettiest looking chicken pot pie, but it sure does taste good and is so healthy! If you like the sound of this recipe, be sure to try my Low Carb Cheesy Chicken Fritters as well!
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Ingredients
For the Crust:
- Almond Flour - 1 1/4 cup almond flour. I used the organic fine almond flour by Prozis. You can use the code KATIE10 for 10% off on their website!
- Butter - 4 tablespoons of butter, softened & cut in small cubes
- Salt & Pepper - 1/4 teaspoon of each, to to taste.
- Water - As needed if the dough comes out too dry (just a few tablespoons though, it should not be too sticky!)
For the Filling:
- Olive Oil - 1/2 tablespoon of extra virgin olive oil.
- Yellow Onion - 1/2 of a medium yellow onion, diced finely
- Carrots - 2 full sized whole carrots, diced small.
- Celery - 2 stalks of celery, diced finely.
- Garlic Salt - 1/2 teaspoon.
- Pepper - 1/4 teaspoon of black pepper.
- Thyme - 1/2 teaspoon of dried thyme.
- Rosemary - 1/2 teaspoon of dried rosemary.
- Poultry Seasoning - 1/4 teaspoon.
- Dan-O's Original Seasoning - 1/2 teaspoon of Dan-O’s original seasoning - Use the discount code “KATIE10″ for 10% off at Dan-O’s!
- Chicken Broth - 1/2 cup low sodium chicken broth.
- Almond Milk - 1 cup of plain, unsweetened almond milk
- Chicken - 26 ounces of cooked chicken breasts, chopped small. I cooked mine in the crock pot with some garlic salt & pepper to taste. You can bake it, boil, grill, etc. too!
- Peas - 1 cup of frozen peas, defrosted.
- Corn - 1 cup of frozen corn, defrosted.
Use the code “KATIELADY” for 10% off at Teleties!
How To Make It
- Make your crust. This recipe only has a crust on top! Using a stand mixer or hand held mixture, beat the almond flour, butter, salt, pepper and water (only if needed) until a dough forms.
- Roll your dough into a round ball and press flat. Place the dough between 2 sheets of wax paper and roll with a rolling pin until it is large enough to cover your pie dish.
- Place your dough in the fridge while you make the filling and preheat your oven to 375°F.
- In a large, deep sauce pan, heat up the olive oil. Sauté the onion, garlic, carrots and celery until tender, about 5 minutes.
- Add in the spices and chicken broth. Bring to a boil.
- Once boiling, add in the almond milk, stirring constantly as it thickens. You can always add a slurry too (1 tbsp water + 1 tbsp cornstarch) if it does not thicken enough for you.
- Stir in cooked chicken, frozen peas and corn.
- Pour your filling into a greased 9 inch glass pie dish.
- Peel off the top piece of wax paper from your dough. Flip it over onto your chicken pot pie and then peel off the other piece of paper. Place a few slits in your crust so your pie can breathe and not overflow.
- Bake the chicken pot pie for 35 minutes. Allow it to cool for 5-10 minutes and enjoy!
How To Store Leftovers
You can store your leftovers in an air tight container in the fridge for up to 5 days. When you are ready to enjoy your leftovers, just pop them in the microwave for a minute or so. You can also reheat this meal in the oven at 250 for 20 minutes or so if you want your crust to stay crispy!
My favorite storage containers are by the brand Razab. I do giveaways with them and truly love their products so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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This Sheet Pan Lemon Chicken & Veggies is made with fresh green beans, cherry tomatoes, lemons, and the perfect blend of seasonings. This is such a fast one pan meal that tastes delicious and is so easy to make! You can customize this dish with any of your favorite veggies.
- 1 1/4 cup almond flour (I used the organic fine almond flour by Prozis. You can use the code KATIE10 for 10% off on their website!)
- 4 tbsp butter
- 1/4 tsp salt
- 1/4 tsp black pepper
- water (as needed if the dough looks too dry)
- 26 oz chicken breasts (cooked and chopped small - I cooked mine in the crock pot with a little but of garlic salt & pepper)
- 1/2 tbsp olive oil (extra virgin)
- 1/2 yellow onion (medium, diced finely)
- 2 carrots (whole, full sized carrots)
- 2 celery (stalks)
- 1/2 tsp garlic salt
- 1/4 tsp black pepper
- 1/2 tsp thyme (dried)
- 1/2 tsp rosemary (dried)
- 1/4 tsp poultry seasoning
- 1/2 tsp Dan-O's Original Seasoning (Use the code COOKINGKATIE for 10% off danosseasoning.com!)
- 1/2 cup chicken broth (low sodium)
- 1 cup almond milk (plain & unsweetened)
- 1 cup peas (frozen is ok, but just defrost them prior)
- 1 cup corn (frozen is ok, but just defrost them prior)
Make your crust. This recipe only has a crust on top! Using a stand mixer or hand held mixture, beat the almond flour, butter, salt, pepper and water (only if needed) until a dough forms.
Roll your dough into a round ball and press flat. Place the dough between 2 sheets of wax paper and roll with a rolling pin until it is large enough to cover your pie dish.
Place your dough in the fridge while you make the filling and preheat your oven to 375°F.
In a large, deep sauce pan, heat up the olive oil. Sauté the onion, garlic, carrots and celery until tender, about 5 minutes.
Add in the spices and chicken broth. Bring to a boil.
Once boiling, add in the almond milk, stirring constantly as it thickens. You can always add a slurry too (1 tbsp water + 1 tbsp cornstarch) if it does not thicken enough for you.
Stir in cooked chicken, frozen peas and corn.
Pour your filling into a greased 9 inch glass pie dish.
Peel off the top piece of wax paper from your dough. Flip it over onto your chicken pot pie and then peel off the other piece of paper. Place a few slits in your crust so your pie can breathe and not overflow.
Bake the chicken pot pie for 35 minutes. Allow it to cool for 5-10 minutes and enjoy!
Servings 6
- Amount Per Serving
- Calories 352kcal
- % Daily Value *
- Total Fat 19.1g30%
- Saturated Fat 5.8g29%
- Cholesterol 93.3mg32%
- Sodium 377.6mg16%
- Total Carbohydrate 10.9g4%
- Dietary Fiber 3.6g15%
- Sugars 3.3g
- Protein 34.3g69%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.