I’m all about eating adventurously, but my heart sings when I’m able to take classic comfort food and make it low carb without sacrificing any of the flavor. My original Chicken Pot Pie recipe is a family favorite especially with my youngest daughter. This low carb recipe has everything you‘d expect from a traditional pot pie… creamy filling, great texture from the vegetables, and a crispy crust to top it off. Substituting the Kohlrabi for diced potatoes is great substitute with only a 1/3 of the carbs of a potato. Even though I used flour to thickened it, I cut the amount in half. Some cooks use xanthum gum to thicken a sauce, but I have a negative reaction to it in my food.
Finally, using Aunt Millie’s Live Carb Smart One Net Carb Bread and treating it like pie crust really sets this dish off, allowing this to be a quick weeknight dinner.
I hope you try this with your family and they love it as much as mine does!
Low Carb Chicken Pot Pie
2 cans whole Green Beans
2/3 cup frozen Corn
2 medium Kohlrabi peeled and diced, about 2 cups
1 cup chopped Onion
1 cup sliced Cremini mushrooms
1/2 cup matchstick Carrots
1/2 cup Butter
1/2 cup Flour
1/2 tsp Salt
1/4 tsp Black pepper
2 tsp fresh Thyme
1 tsp Poultry Seasoning
4 cups Chicken broth
1 TB Better than Bouillon Chicken
1/2 Heavy Cream
4-5 cups cubed cooked Chicken, Rotisserie chicken is a great shortcut
1/4 cup snipped Parsley
6-8 Slices Aunt Millie’s Live Carb Smart One Net Carb Bread
Optional: can also use leftover gravy and leftover vegetables
Boil diced Kohlrabi till tender, approximately20 mins. Drain and set aside.
Cook Frozen corn and set aside.
In a large saucepan sauté onion, carrots and mushrooms in butter till tender.
In a small bowl mix together flour, salt, pepper, and seasonings. Add to vegetables in saucepan and sauté for a few mins, allowing the flour mix to soak up the butter.
Slowly add the chicken broth so that the flour is able to soak up the liquid. adding the liquid slowly helps to prevents lumps. Once you’ve added all the chicken broth, mix in the better than bouillon chicken and cook till thickened and bubbly.
Stir in vegetables, kohlrabi, and parsley. Simmer on low stirring often for about 6-10 minutes.
Stir in heavy cream. Add cubed chicken and fold in, mix carefully so as not to break up the chicken. Heat till bubbly and chicken is warmed through.
Remove from heat and set aside.
Preheat oven to 375’
Lay out the Aunt Millie’s bread. Use a rolling pin to press down the bread and roll it till it’s compressed and very thin. Place on a sheet of aluminum foil on your oven rack. Bake for 5-8 mins, checking often. It’s important the bread gets to a cracker consistency, this allows it to hold up in the pot pie mix without getting soggy.
Serve pot pie mix with baked bread.
Tip:
This recipe is great to make ahead, freeze and serve later. I like to use aluminum baking pans with the baking cardboard covers. Fill pan 2/3 full with pot pie mix and freeze. Once frozen, wrap with plastic wrap to protect it from freezer burn. To serve later, let it thaw in your fridge for 24-48 hours. Remove lid and bake in preheated oven at 450’ for 15 mins.
Approximate Nutritional Information
Servings: 6
Calories: 441
Net Carbs: 16.5g
Total Carbs: 32g
Protein: 43g
Fat: 19g
Fiber: 15.5g
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