Easy Chicken Pot Pie

This warm, satisfying Low Carb Chicken Pot Pie Recipe is a family favorite!

Even your non Keto Family members will ask for this one. This dish is easiest if you already have left-over chicken but even if you don’t you can still make it in under and hour, from start to finish.

This recipe uses Carbquik, which adds a ton of fiber and makes this the perfect weeknight meal. You might even have time to make a quick dessert.

Hey there!

Before we get started…this recipe includes Carbquik and I thought I should let you know before you get going too far.

Carbquik is an AMAZING product and makes low carb eating much easier. But it does include vital wheat gluten.

I am not here to debate the use of gluten (experts say that gluten is a healthy part of any diet as long as you are not wheat sensitive or Celiac.)

And, it’s low carb.

But, if you are not into this quick version that does contain Carbquik…check out Cooking Christians excellent gluten free Low Carb Chicken Pot Pie recipe here. Cheers!

🥘Ingredients

Full disclosure: I never make this dish unless I have leftover chicken. The one caveat is if someone asks for it.

I have included the instructions for making the chicken but this  Low Carb Chicken Pot Pie is Ultra quick to make if the chicken is already done.

Filling – Make this first.

• 1 lb Chicken thighs cubed
• 2 tbsp Butter
• 1/4 cup onion chopped

I LOVE onion. But it’s higher in carbs than you might think.

If you rally like a LOT of onion try using green onion or chives for a a lower carb alternative. Add them at the end, right before baking for the best results.

• 1/2 cup Celery chopped
• 1/2 cup green beans
• 1 tbsp White Wine Vinegar

Any vinegar will work but the white wine vinegar has a really nice, refined flavor in this dish.

• 1/2 cup Chicken Stock
• 1/2 cup cauliflower

Feel free to exchange the cauliflower for other veggies like broccoli, a small amount of carrots, bell pepper, etc if you are not a cauliflower fan.

• 4 oz cream cheese *optional but acts as a thickener. 1 tsp Psyllium husk powder can be used instead to cut calories.

The cream cheese in this recipe is an excellent thickener and included in the nutritional info. But, if you are watching your dairy intake for any reason, simply switch this ingredient out for psyllium husk powder…a small amount will do it (1 tsp).

Vegan cream cheese is a great alternative too.

The spices and amounts listed in this recipe are a guide…taste everything before you put the crust on top to make sure it’s spicy enough for you.

• 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

I usually add red pepper flakes because my family likes spicy food. Start with SMALL amounts of this potent ingredient.

Crust:

• 1 cup Carbquik

I am in no way “affiliated” with Carbquik and they don’t pay me to tell you guys how awesome this product is. But, I use it a lot when I want super fast air-fried crispy chicken and fried pickles.

It also makes quick biscuits when you really want some biscuits and gravy but don’t feel like doing the whole recipe from scratch.

I could go on and on but I think you get the picture. If you haven’t tried it…do yourself a favor and just check it out.

• 1 Egg
• 1/4 cup heavy cream

You can use almond milk in place of the 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 if it’s large enough 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.
• Stir in cream cheese and paprika. Simmer on low until thickened.
• Add the chicken, green onions, and any drippings into the sauce and briefly reheat. Sprinkle to taste with salt and pepper. Taste and adjust seasoning if desired. 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

Don’t over-mix the crust or it will be flat.

• 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.
  

📋Tips & Faq’s:

Can I make this Low Carb Chicken Pot Pie ahead of time?

Sure. But, I would suggest just making the filling ahead of time and baking the crust when you are ready to eat it for dinner.

Can I freeze this meal?

Yes. But again, I would suggest freezing the filling only. Thaw it and continue with making the pie crust when you are ready to serve the chicken pot pie.

Is this meal good for prepping for the week?

Yes. I would suggest dividing it up in individual servings if you are on a very low calorie Keto Diet. This meal is easy to overeat.

Reheat it in the toaster oven for best results. Cover the crust with foil if you are worried about it browning too much.

That’s all for the Low Carb Chicken Pot Pie Recipe!

I hope you love it and that it makes weeknight dinner a little easier.

If you have any questions, please leave them in the comments below.

Since this is a quick meal, you might even have time to make dessert.

These quick desserts go great with this meal:

• No Bake Peanut Butter Bars
• Pecan Pie Chia Pudding
• Instant Chocolate Mousse
• Creme Brulee

You know what?

There are over 60 great dessert recipes right here. You shouldn’t have to be limited to seeing just my favorites….

Anyhoo friends…I’ll see ya next week! Keto On and tootle loo!

Brenna

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📖 Recipe

Easy Low Carb Chicken Pot Pie with Carbquick

Brenna

Super easy Keto Chicken Pot Pie for 4. This recipe uses Carbquik, which makes this a fast weeknight dinner and is Keto comfort food at it's best.

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

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course dinner, Main Course

Cuisine American

Servings 8 Servings

Calories 277 kcal

Equipment

Pie Pan

Sauce Pan

Cutting board

Ingredients

  

1x2x3x

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).

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Nutrition

Calories: 277kcalCarbohydrates: 9gProtein: 14gFat: 23gSodium: 380mgFiber: 6gNet Carbs: 3gFat Ratio per Serving: 74.73%Protein Ratio per Serving: 20.22%Carb Ratio per Serving: 4.33%

Keyword Meals in under 1 hour

Tried this recipe?Let us know how it was!

The nutritional information for the Simple Low Carb Chicken Pot Pie Recipe is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.