Easy Low Carb Chicken Pot Pie with Carbquick

Easy Low Carb Chicken Pot Pie with Carbquick

Super easy Keto Chicken Pot Pie for 8. This recipe uses Carbquik, which makes this a fast weeknight dinner and is Keto comfort food at it's best. But there is an alternative crust for our gluten free friends too!

Use a traditional pie plate or individual ramekins to keep portions even. This recipe is great for leftover chicken.

Course dinner, Main Course

Cuisine American

Keyword Meals in under 1 hour

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 277kcal

Author Brandy

Equipment

Ingredients

Filling - Make this first.

1 lb Chicken thighs cubed
2 tbsp Butter
1/4 cup onion chopped
1/2 cup Celery chopped
1/2 cup green beans
1 tbsp White Wine Vinegar
1/2 cup Chicken Stock
1/2 cup cauliflower *or broccoli, small amount of carrots, bell pepper, etc. See post for notes.
4 oz cream cheese *optional but acts as a thickener. 1 tsp Psyllium husk powder can be used instead to cut calories.
1/2 tsp Paprika
1/4 tsp Sage or thyme
1/2 tsp black pepper
1/4 tsp red pepper flakes *optional for a kick

Crust

1 cup Carbquik
1 Egg
1/4 cup heavy cream
1/4 cup water
1 tsp thyme *optional dried
1/2 tsp Pepper
1/2 tsp Salt

Instructions

Filling ( Start here)

Over medium high heat melt 1 tablespoon of butter in a large, heavy, skillet. Add the diced chicken.
Brown the chicken on all sides, then sprinkle lightly with salt and pepper. Turn heat to low and continue cooking until chicken is cooked throughout. Remove chicken and set aside for later.
Heat the same skillet or a sauce pan to medium and add 1 tablespoon of butter. Add the veggies and dried sage or thyme to the skillet. Stir frequently until celery is soft and translucent.
Add the white wine vinegar and stir, scraping up browned bits. When vinegar becomes syrupy, add the broth. Turn heat to high until broth simmers, then turn to low and simmer broth and vegetables until broth is reduced and slightly thickened. Add the chicken back in.
Stir in cream cheese and paprika. Simmer on low until thickened. Turn off heat and pour into a pie dish.
Preheat oven to 350.

Crust

Mix all crust ingredients until uniform. Spread the batter out over the filling
Bake for 30 minutes or until golden brown.
Serve hot. Store in fridge for 3-4 days. Reheat in microwave or toaster oven for a crispy crust. See post for tips.

Notes

This pot pie recipe makes 8 servings.

The nutritional info is for 1/8 of the total yield or about 3/4 US cup portion.

You can make the 8 servings in individual ramekins for individual pies. ( Nice presentation if you are having company).

Nutrition