Low Carb Chicken Pot Pie Recipe – Gluten Free
Try this Low Carb Chicken Pot Pie Recipe – Gluten Free recipe, or contribute your own.
Try this Low Carb Chicken Pot Pie Recipe – Gluten Free recipe, or contribute your own.
- 1 egg
- 1/4 cup butter
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 2 cups almond flour
- 1/4 tsp xanthan gum
- 1/4 tsp paprika
- 1/2 cup sharp cheddar cheese shredded
- 1/4 tsp xanthan gum (or other thickener)
- 2 cups chicken or turkey stock (or broth)
- 1 cup shredded cooked chicken or turkey
- 1/2 cup peeled chopped sweet potato or butternut squash
- 1/2 cup chopped kale
- 1 tsp fresh thyme chopped
- 1/4 cup finely shredded sharp cheddar cheese
- Carbohydrate 7.15220111111834 g
- Cholesterol 36.8466666925779 mg
- Fat 28.389517648664 g
- Fiber 3.87904438553916 g
- Protein 10.6849166667691 g
- Saturated Fat 9.34727572841295 g
- Serving Size 1 1 serving (57g)
- Sodium 152.513055624974 mg
- Sugar 3.27315672557918 g
- Trans Fat 1.66439263957319 g
- Calories 312 calories
Step-by-step
- In a medium sized pot, simmer the stock, chicken and sweet potato for about 10 minutes, or until the potatoes are starting to soften.
- Add the kale, thyme, garlic powder, paprika, and shredded cheddar and stir until the cheese has melted into the broth.
- Remove 1/2 cup of broth to a small bowl and whisk in the xanthan gum.
- Add it back to the pan and stir until combined with the rest of the broth.
- Remove from the heat and cool slightly.
- Combine the dry ingredients together and mix thoroughly.
- In a medium bowl, mash the butter and cheese together with a fork until fully combined.
- Add the dry ingredients to the bowl and use a fork or pastry cutter to mash it together until fully incorporated into little pea sized lumps.
- Add the egg and stir until a dough forms.
- Divide the crust into 2 balls of equal shape.
- Freeze one for later use and chill one for ten minutes before rolling out for your pie.
- Spoon your filling into an 8 inch pie plate or casserole dish.
- Place your dough ball on a sheet of parchment (or wax) paper and cover with another sheet.
- Roll out with a rolling pin to a size and shape that will cover the dish you are using.
- Peel off the top layer of the parchment.
- Then flip the pie crust upside down over the dish of filling and gently peel off the parchment.
- Roll and crimp or press the edges down around the edge of your dish as desired.
- Be sure to slash the top a few times with a sharp knife to let steam out while baking.
- If you have extra dough, you can also decorate the top with leaves or other shapes as shown.
- Bake the pie on the bottom rack of the oven at 375 degrees (F) for 20 - 25 minutes or until golden brown and heated through.
- If you are using a double crust, or started with cold filling, bake it for 30 - 35 minutes at 350 degrees (F) or until golden brown and bubbling.
- Note: The almond flour in the dough can go from golden to scorched rather quickly so keep an eye on it during those last few minutes to make sure it doesn't go to far on the edges.
My Low-Carb Chicken Pot Pie Adventure: A Busy Mom's Guide to Delicious and Healthy Eating
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, soccer practice, and trying to maintain some semblance of a social life, finding time for anything, let alone cooking a healthy and delicious meal, often feels impossible. But I’m a firm believer that even amidst the chaos, nourishing ourselves shouldn't be neglected. That's why I've become obsessed with finding quick, easy, and satisfying recipes that don't compromise on flavor or nutrition. This low-carb chicken pot pie is my latest obsession, a testament to how delicious healthy eating can be.
The initial idea struck me during one particularly frantic week. I was staring blankly into the refrigerator, surrounded by a collection of leftover roasted chicken and some wilting kale. The usual quick solutions—takeout or processed food—didn't appeal. I craved something comforting, something homemade, but I also needed it to be quick and, given my carb-conscious lifestyle, low in carbohydrates. That's when the inspiration hit. Why not a chicken pot pie, but with a healthy twist? And so, my journey to create the perfect low-carb, gluten-free chicken pot pie began.
The recipe itself is surprisingly simple, even for a busy weeknight. The key is using almond flour for the crust, which gives it a delightful nutty flavor and keeps the carb count down. I also opted for a single crust to save on time and effort, though a double crust would work just as well for those with more time on their hands. The filling is incredibly flexible – I use whatever vegetables I have on hand, often adding broccoli, carrots, or mushrooms alongside the kale and sweet potatoes. The heart of the dish, of course, is the tender chicken, giving it a hearty and satisfying quality.
The beauty of this recipe is its adaptability. It's easily customizable to suit your taste and dietary needs. Don't like kale? Substitute spinach or even some finely chopped asparagus. Prefer a different type of cheese? Go for it! The most important thing is to create a dish that you truly enjoy, one that feels like a little slice of comfort amidst the busyness of life.
This recipe isn't just about the taste; it's about finding a way to nourish myself and my family without sacrificing precious time or succumbing to convenient but less healthy options. It’s about showing myself and my family that healthy eating can be delicious, easy, and even fun. This low-carb chicken pot pie is more than just a meal; it's a testament to the power of mindful cooking, even in the midst of a busy life.
This recipe has become a staple in our family. It’s a meal that everyone loves, a dish that effortlessly blends convenience with wholesome ingredients. It’s a reminder that taking care of ourselves, even through simple acts of cooking and eating well, is a form of self-care, a necessary component of a balanced and fulfilling life, no matter how hectic that life might be. So, go ahead, give this recipe a try. I promise, it's worth it. And who knows, it might just become your new favorite comfort food too.
Beyond the practical aspects of quick preparation and healthy ingredients, making this chicken pot pie has become a small act of rebellion against the relentless pressure of modern life. In a world that demands constant productivity and instant gratification, this recipe represents a conscious choice to slow down, to connect with the simple pleasure of creating something nourishing and delicious from scratch. It's a small act of self-care disguised as a delicious meal, a reminder that even amidst the chaos, there's always time for a little bit of love, care and good food.
So, whether you're a busy working mom, a seasoned traveler constantly on the go, or simply someone who appreciates a healthy and flavorful meal without the fuss, I wholeheartedly recommend trying this low-carb chicken pot pie. It’s a recipe that has become an integral part of my life, a testament to the idea that healthy eating can be delicious, convenient, and deeply satisfying. It's a reminder that we deserve to nourish ourselves, even and especially when life gets crazy. Now, let's get cooking!
