Craving comfort food? try our low-carb chicken pot pie recipe for a guilt-free feast

Craving the classic comfort of chicken pot pie but watching your carbs? Look no further! This low-carb chicken pot pie recipe offers all the flavors and warmth of the traditional dish without the guilt. With a flaky, buttery crust and a rich, savory filling, this pie will satisfy your cravings while keeping you on track with your health goals.

The Crust: A Symphony of Flavors

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup butter, chilled and cut into cubes
• 1/4 cup cream cheese, softened
• 1 egg
• 1/2 teaspoon salt

Instructions:

1. In a large bowl, combine the almond flour, coconut flour, and salt.
2. Add the butter cubes and cream cheese and use your fingers to work them into the flour mixture until it resembles coarse crumbs.
3. Add the egg and mix until a dough forms.
4. Divide the dough into two balls, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

The Filling: A Garden of Delights

Ingredients:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup frozen peas
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Heat a large skillet over medium heat.
2. Add the carrots, celery, and onion and cook until softened, about 5 minutes.
3. Stir in the chicken, peas, chicken broth, heavy cream, thyme, rosemary, salt, and pepper.
4. Bring to a simmer and cook until the sauce has thickened, about 10 minutes.

Assembling the Pie: A Culinary Masterpiece

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out one ball of dough into a 12-inch (30 cm) circle.
3. Transfer the dough to a 9-inch (23 cm) pie plate and trim the edges.
4. Pour the chicken filling into the pie crust.
5. Roll out the remaining ball of dough and cut into strips.
6. Place the strips over the filling, forming a lattice crust.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Serving Suggestions: A Culinary Delight

Serve this low-carb chicken pot pie with a side of roasted vegetables or a fresh green salad. For a touch of extra flavor, top with a dollop of sour cream or a sprinkle of freshly chopped parsley.

Dietary Considerations

• Low-Carb: This recipe is designed to be low in carbohydrates, with approximately 15 grams per serving.
• Gluten-Free: The crust is made with almond flour and coconut flour, making it gluten-free.
• Keto-Friendly: With minimal net carbs, this recipe can be enjoyed on a ketogenic diet.

Health Benefits: A Nourishing Treat

• High in Protein: Chicken is a lean protein that supports muscle growth and repair.
• Rich in Vitamins: Carrots, celery, and onion provide essential vitamins A, C, and K.
• Low in Calories: This recipe is relatively low in calories, making it a guilt-free indulgence.

Storage and Reheating

• Storage: Let the pie cool completely before storing it in the refrigerator for up to 3 days.
• Reheating: Reheat the pie in the oven at 350°F (175°C) for about 15 minutes, or until warmed through.

Questions You May Have

Q: Can I use a different type of meat in this recipe?
A: Yes, you can substitute the chicken with turkey, beef, or pork.

Q: Can I use a different type of flour for the crust?
A: Yes, you can use regular all-purpose flour or whole wheat flour. However, this will increase the carbohydrate content.

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the crust and filling up to 2 days ahead of time. Simply assemble and bake the pie when you’re ready to serve.

Q: Can I freeze this pie?
A: Yes, you can freeze the unbaked pie for up to 3 months. To bake, thaw the pie overnight in the refrigerator and then bake as directed.