CHICKEN POT PIE

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This low carb chicken pot pie recipe has all the warm, comforting flavors as the classic version.
Chicken pot pie is pretty much the ultimate in comfort food. This low carb chicken pot pie variation stands up to the challenge. I bet you thought you would never be able to eat one again and still stay true to your low carb and gluten free lifestyle? Well with just 11 net carbs, you can! Trust me when I tell you that it tastes just as good as the real thing. What other comfort foods are you missing? I’ve got you covered! Check out some of these other popular low carb and gluten free comfort foods – Lasagna, Pizza, Mac and Cheese. Need a little help planning your meals and staying on track? Check out my weekly meal plans.




Ingredients
For the pot pie filling
  • 3 tbsp butter
  • 1/2 cup onion, diced (about 2.5 oz)
  • 1/2 cup celery, sliced (2 medium ribs)
  • 1/2 cup carrots, slices (about 2.5 oz)
  • 3 cloves garlic, minced
  • salt and pepper, to taste
  • 12 oz chicken, cubed small
  • 3/4 cup heavy cream
  • 1/2 cup chicken stock (get it here)
  • 2 tbsp Dijon mustard
  • 3/4 cup sharp white cheddar cheese, shredded
  • 1/2 cup frozen peas
For the dough
  • 1 1/2 cups mozzarella cheese, shredded
  • 3 tbsp cream cheese
  • 3/4 cup almond flour (Get it here)
  • 1 large egg
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning (Get it here)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
Instructions
For the pot pie filling
  1. Heat the butter in a large skillet over medium heat. Once the butter is melted, add the onion, celery, carrots, garlic and a little salt and pepper to the pan. Sauté until the vegetables are soft.
  2. Add the chicken to the pan and sauté until is is cooked though.
  3. Add the heavy cream, chicken stock, and Dijon mustard to the pan. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for 5-7 minutes.
  4. Mix in the cheese until melted.
  5. Stir in peas.
For the dough
  1. Preheat oven to 375°
  2. In a large mixing bowl, combine mozzarella cheese and cream cheese. Microwave for 1 minute. Stir to combine and microwave 1 additional minute.
  3. Mix in almond flour, egg, garlic powder, onion powder, Italian seasoning, sea salt and black pepper. Mix until all ingredients are well combined. If if gets stringy or is not quite melted enough, put it back in for another 30 seconds.
  4. Divide the dough into four equal pieces. Spread the dough pieces out into large flat circles on parchment paper or a silpat. If it starts to get sticky, wet your hands a little bit to prevent it from sticking to you.
  5. Divide the pot pie filling between four mini pin pans or large oven safe ramekins.
  6. Top each one with a piece of dough, folding it down around the edges.
  7. Bake for 20-25 minutes or until golden brown on top.
You can find complete recipes of this CHICKEN POT PIE in peaceloveandlowcarb.com
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