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prep time

30 min
cook time

30 min
ready time

1 h 0 min

Low Carb Chicken Pot Pies

20 ratings

Chicken pot pies are soo delicious, but on a low carb diet it is totally off-limits because of the carbs in the crust. These mini pot pies feature a low carb crust that is super buttery and flakey. Just because you are working hard to eat right, doesn’t mean you can’t have it all!

Net Carbs

6.9 g
Fiber

7.4 g
Total Carbs

13.9 g
Protein

49.7 g
Fats

55.2 g

736 cals

Quantity

Serving Size

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Almond Flour by Sunblest

1 cup
Coconut Flour by Nutiva

5 tbsp
Baking Aids Xanthan Gum by Bob's Red Mill

½ teaspoon
Kosher Salt

½ teaspoon
Butter

3-½ ounce
Cream Cheese

4 tablespoon
Egg

1 large
Apple Cider Vinegar by Bragg

2 teaspoon
Chicken Breast

1-¾ pound
Kosher Salt

½ teaspoon
Celery

1-½ cup, diced
Carrots

¼ cup, chopped
Green Beans

1 cup
White Onions

½ cup
Butter

3-½ ounce
Heavy Cream

½ cup
Cooking Stock Chicken Broth Unsalted by Swanson

2 cup
Kosher Salt

½ teaspoon
Parsley Raw

¼ cup
Baking Aids Xanthan Gum by Bob's Red Mill

½ teaspoon

Step 1

In a food processor, blend together the flours, 1/2 t xanthan gum, salt, diced cold butter and cream cheese until combined but still lumpy. Add in the egg and vinegar and blend until smooth. Place onto a piece of plastic wrap and smooth into a disk. Chill in the fridge until hard about 4 hours.
Step 2

Preheat an oven to 350 F. Dice the chicken breast into cubes and place in a sauce pot with water to cover the meat. Bring to a boil and then turn the heat down to a simmer. Allow the chicken to cook for 15 minutes or so until cooked through. Drain the water off and set aside. In the meantime, dice the onion, celery and carrots into a small dice. Bring a large saute pan to temp over medium-high heat, add in 1 T butter until melted then add the all the veggies including the white onion. Saute for 2-3 minutes until slightly cooked.
Step 3

Add in the drained chicken. Then add the butter, cream, chicken stock and chopped parsley. Bring to a boil then add in 1/4 t xanthan gum a little at a time, stirring well. Cook until thickened.
Step 4

Pour pot pie mixture into 6 ramekins. I used 8 oz ramekins.
Step 5

In the meantime, roll out the pie crust keeping the plastic wrap underneath the dough. This way after you roll out the dough you can peel off the back of the plastic wrap to release each piece of crust. Roll the dough into ⅛”-¼” thickness. Then use a 3 ½” circle cutter to cut out each piece and place it on top of each ramekin. You will need to gather the dough into a ball and re-roll for the other two ramekins. Cut a few slits in the top of the pie crust for venting steam.
Step 6

Bake the ramekins for 30 minutes or until bubbling and the crust is golden, brown and delicious.
Step 7

Let cool for 5 minutes and serve hot!

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Comments 29

Catpack 3 years ago

Good recipe. Unfortunately I didn't have any of the Xanthan Gum at the time so I made it without. It was still delicious. I picked out some of the chicken and have it to my husband as it was a bit too much for me but that's normal for me.

0
ExcellentKale914364 4 years ago

This was so good. Will make again. One question what is the best way to reheat the leftovers?

1
megangreenwood917f78 4 years ago

Do these reheat (microwave) well or does the top turn mushy? I would like to pack as a lunch.

0
Greenmoccasin 4 years ago

Loved it

0
cgodfrey668263 4 years ago

Very good! I also doubled the xanthum gum and added some basil and thyme. Crust came out golden brown and I also made it as one big casserole yielding 6 servings. Thanks, I will definitely make again.

4
Cori 4 years ago

Cooked as one big pie! And doubled the Xanthan gum in the sauce. Family loved it. We will make again! Thank you.

3
micmurph 4 years ago

Can you make it without the crust? If so how would that change the info?

0
Mike 4 years ago

99g butter is equal to just short of 7 tablespoons

2
careyg 4 years ago

My entire family loved this. I followed the recipe exactly as written except my green beans went bad before I can use them. Thank you for a great recipe.

1
4eva92 5 years ago

Loved this! I made a whole pie instead as I didn't have ramekins and it turned out perfectly. Think I will add some smoked bacon to it next time just to give it a bit more flavour (and because I just love bacon 🤣)

6
Jaylah 5 years ago

Could this dough also be used to make steamed meat filled dumplings

2
Meg 5 years ago

Confused on the recipe time. .. it says the dough has to chill for 4 hours 😱. So this recipe takes way longer to make than stated.

2
Dana 5 years ago

Hi , i like this recipe but i want to make as 1 serving/ ramikens but i dont know how much I have to put xanthan gum for both , you mention zero gram ???!!!!

0
Noreysol 5 years ago

Omg I miss pot pie! So going to make this. Thanks!

0
Mamma Mel 5 years ago

Can you clarify the butter? How much for the dough and how much for the filling? Thanks!

0
- Susan’s personal battle 5 years ago
  
  There are 99g of butter for the pie crust and 1 T to sauté the vegetables , and the remaining 2 T for the sauce. Hope that helps!
  
  0
Mark M. 5 years ago

We do not have any ramekins, so made in a round Corning Ware... wow this is tasty and the crust came out perfect!!

0
Mlygrl 5 years ago

Hi I am new to Carb Manger. I am interested in intermittent fasting, but what you have here is actually time restricted eating. Intermittent fasting is eating little to no calories for a specified number of days, there are many variations from water fasting to bone broth to 2 small salads a day, 0 to 600 calories a day every other day to 2 days a week, 5 days once a month. Time restricted eating is when you limit the amount of time you are eating during the day, ideal is 6 hours for men and 8 hours for women. This is common confusion. I realize you can't take my word for it, but would be appreciated if you researched it a bit more.

0
- LolaL 5 years ago
  
  Intermittent fasting, also known as intermittent energy restriction, is an umbrella term for various meal timing schedules that cycle between voluntary fasting and non-fasting over a given period. Three methods of intermittent fasting are alternate-day fasting, periodic fasting, and daily time-restricted feeding. Wikipedia
  
  0
- Sorrowslady 5 years ago
  
  This is a recipe comment section. That and intermittent fasting isnt even discussed here.
  
  5
brenda 5 years ago

Can these be made ahead & frozen?

2
Dephendr 5 years ago

How the hell does this have "30 minutes" as the prep time but then state to chill the crusts for 4 hours prior to use????

3
Joanne 6 years ago

Way too many carbs. We should not eat more than seven carbs at a meal.

0
- Justnart 5 years ago
  
  But it has 6.5
  
  0
Tedddiebare 6 years ago

Sounds awesome. Added to favorites!

0
Anonymous 6 years ago

Can you clarify how much xanthan gum is going in the dough portion and the chicken portion?

0
- recipewriter 6 years ago
  
  Hello! It is a 1/2 t for the dough portion and 1/4 for the sauce portion. Sorry that was confusing.
  
  0
Krystal 6 years ago

Also you can “if you upgrade” scale things down to fit your macros well worth it such a great app

0
Krystal 6 years ago

Does say high carb at start!!! Ppl just enjoy complaining these day?

0

Low Carb Chicken Pot Pies

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Comments 29