Simple Low Carb Chicken Pot Pie
This Simple Low Carb Chicken Pot Pie is everything we need come Fall & Winter. No more thinking chicken pot pie is hard or unhealthy. This recipe is packed with nutritious ingredients and will have your whole family coming back for seconds. Also you are not spending all night cooking. A total win win in my book! Enjoy!
Servings: 6
Calories: 206kcal
Equipment
- 9 in pie dish
Ingredients
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup sliced mushrooms
- 1 stick unsalted butter
- 1 yellow onion diced finely
- 1/4 cup red wine
- 1/2 cup flour
- 2 1/2 cups chicken broth
- 3/4 cup half and half
- 2 1/2 cups chopped poached chicken
- 1 cup frozen peas (optional)
- 2 1/2 tsp salt
- 1 tsp pepper
- 1 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1 9 in unbaked pie crust
Instructions
Poached Chicken Directions (if you already have your chicken cooked skip to Chicken Pot Pie Directions)
- Add 4 cups water, 4 tsp salt salt and 2 tbsp pepper corns to the Instant Pot. Then stir to dissolve the salt into the water.
- Place 3 chicken breasts into the water, add 2 bay leaves on top & do not stir
- Turn Instant Pot to High pressure 00. It will take about 8 to 10 minutes for the Instant Pot to reach pressure which is the 00. Then once it reads LO 00, you will naturally release for 11 minutes. Which means you will not do anything to the Instant Pot until the screen reads LO 11. After, you will turn the quick release button to the venting position. Then wait until the float valve FULLY drops before opening the lid
- Take chicken breasts out of the cooking water and start to shred it with fork OR my favorite way, add to your kitchen aid mixer. Then mix on medium-low, until all the chicken is shredded (promises this works THE BEST!)
Low Carb Chicken Pot Pie Directions:
- Preheat your oven to pie dough instructions on the box & grease a 9in pie pan
- Chop your celery, carrots, and mushrooms, then set aside in a large bowl
- Add 1 stick of butter to large frying pan & let it heat for 1 minute at medium heat. Then add in your diced onion & 3 cloves garlic minced. Let it sauté for 2 minutes
- After the garlic & onion sauté, add in your chopped celery, carrot & mushroom mixture. Using spatula, mix your vegetable mixture into the butter, onion & garlic. Then season with 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 1/8 tsp cayenne pepper.
- Let the vegetable mixture sauté for 5 minutes, occasionally mixing at medium heat. After pour 1/4 cup of red wine over them and continuing sautéing at medium heat for 3 more minutes, until all the liquid has been absorbed.
- Next you will sprinkle your 1/2 flour over your vegetable mixture and take your spatula and mix the flour to cover the mixture. Let it cook for 1 to 2 minutes.
- Then pour in 1 cup of broth at a time, using your whisk to whisk in the broth to start thickening the mixture. Continue to add in your broth at 1 cup increments, whisking to smooth, then adding more. Lastly adding in your half & half and whisk until smooth.
- Lastly you will add in your 1 cup frozen peas, your poached chicken and remaining seasoning: 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 1/8 tsp cayenne pepper ( feel free to season to taste after that if you need more)
- Pour filling into greased pie pan, then place your uncooked pie dough on top of the filling and pinch the sides of the dough around the pan to create the top part of your Low Carb Chicken Pot Pie
- Bake per pie dough instructions on box, cut and enjoy!
Notes
Peas are optional in this recipe. If you are wanting to really focus on lower carb recipes, peas are a pretty starchy vegetable so you may want to omit at your choosing. Personally I LOVE the peas in this recipe, so your choice!
Nutrition
Calories: 206kcal | Carbohydrates: 17g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1460mg | Potassium: 574mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3815IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 2mg