Creamy chicken pot pie is probably on most people's top ten comfort foods list. This low carb version is stuffed full of tender chicken and vegetables in a creamy gravy. It's topped with a crispy, bready crust -- just like the original. It only has 7.4 net carbs compared to a minimum of 57.0 carbs in the classic version.
Course Light Dinner/Lunch, Low Carb Main
Cuisine American - low -carb, American Classic
Keyword chicken, pot pie
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 4pies
Calories 676kcal
Author Marye
Ingredients
2tablespoonsbutter
1poundchickencut in bite-sized pieces
1teaspoonssalt
1teaspooncracked black pepper
1cupcelerysliced
1/2cuponiondiced
1cupcauliflowerbroken into small florets
1/2cupcooked green beanscut up in small pieces
1/2cupchicken stock
1/2cupheavy cream
Dough
1 1/2cupsshredded mozzarella
2tablespoonscream cheese
1/2cuphemp hearts
1/4cupcoconut flour
1/2teaspoonherbes de provence
1/4teaspoonpoultry seasoning
2eggsbeaten
Instructions
Toss the chicken in a bowl with the salt and pepper.
Set aside.
Melt the butter over medium heat in a large, heavy frying pan.
Add the onion,celery, and cauliflower saut?ing until they are just barely tender.
Add the chicken.
Continue to cook, stirring often, until the chicken is cooked through.
Add the chicken stock and heavy cream.
Turn the heat to medium high until the mixture comes to a boil.
Once the mixture is bubbling turn it down to a simmer.
Cook, stirring often, until the liquid is almost gone. About 5 minutes.
Cook longer if you need to.
Stir in the green beans.
Spoon the mixture evenly into 4 individual pie pans.
Dough
Add the mozzarella and cream cheese to a microwave safe bowl.
Heat on high for about 1 1/2 minutes and stir to blend.
If it's not all the way melted you can microwave it for 30 seconds more.
Stir in the hemp hearts, coconut flour, herbes de provence, poultry seasoning, and beaten eggs.
Knead the dough in the bowl until all of the ingredients are incorporated. It will seem like the eggs will never be mixed in but they will if you keep kneading and squeezing.
It will be a little stretchy
Let stand for 30 minutes.
Preheat the oven to 375F.
Divide the dough into 4 rounds
Pat out each round on a silpat sheet (you can use parchment). Make the dough large enough to cover the pies.
Turn the silpat sheet over the first pie and gently pull the dough on top.
Fold the edges in neatly.
Repeat with the remaining dough.
Cut small vent holes in the crust.
Bake for 20 to 30 minutes, or until the pies are bubbly and the crust is golden.