Low Carb Chicken Pot Pie
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Peace Love and Low Carb · by Kyndra Holley★ 4.9

Low Carb Chicken Pot Pie

NUTRITION · PER SERVING45M COOK
CAL 37%·PRO 90%
CARBS 22G12% OF CAL
5G FIBER10G OTHER6G TOTAL SUGAR
FAT 55G67% OF CAL
21G SAT34G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A keto-friendly chicken pot pie with creamy filling, vegetables, and an almond flour crust. All the comfort of the classic with none of the carbs.

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Nutrition & ingredients

Ingredients

serves 4
  • 3 tablespoons butter
  • 1/2 cup diced onion
  • 1/2 cup sliced celery
  • 1/2 cup chopped carrots
  • 3 cloves garlic, minced
  • 1/2 teaspoon fresh thyme leaves
  • salt and pepper, to taste
  • 12 ounces chicken, cubed small (I get my organic, free-range chicken here)
  • 3/4 cup heavy cream
  • 1/2 cup chicken stock
  • 2 tablespoons Dijon mustard
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 cup frozen peas
  • 1 1/2 cups mozzarella cheese, shredded
  • 3 tablespoons cream cheese
  • 3/4 cup blanched almond flour (I use this brand)
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
PREP
15M
SODIUM
980MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.