Simple Low Carb Chicken Pot Pie

Growing up I always thought that making chicken pot pie must be hard, as well as not the healthiest for you. Well I am here to tell you, boy I am beyond glad I was wrong about BOTH of those statements! This is by far one of my family’s favorite recipe I make. It brings comfort, and delicious flavors of Fall & Winter to the dinner table, which is exactly what we want right now. This Simple Low Carb Chicken Pot Pie is easy to make during the week and perfect to freeze as well.

What makes this Simple Low Carb Chicken Pot Pie– Healthier?

I love how easy this Simple Low Carb Chicken Pot Pie is and how you can make this recipe packed with nutritious ingredients, it be a big serving of comfort without it weighing you do. So how is this recipe considered low carb in comparison to the other versions of chicken pot pie?

Average Nutrition Facts for 1 serving of Chicken Pot Pie

Calories: 560

Carbohydrates: 44g

Fat: 31g

HGHF Simple Low Carb Chicken Pot Pie

Calories: 206

Carbohydrates: 17g

Fat: 7g

As you can see above this recipe is a lot lighter in all areas of calories, carbohydrates & fat! Now I am not saying that all recipes should be low in carbs or fats, because there are a lot of healthy carbs as well as fats out there. However, usually in chicken pot pie, the fats or carbs are coming from things that are not necessarily necessary for a delicious healthy chicken pot pie. This way we get all the good stuff, without skimping on the taste & still fuel our body with real food, real ingredients.

So what ingredient changes are we making that are causing nutrition changes in this recipe?

Pie Crust:

Instead of using both pie crusts, we use one layer of pie crust dough on the top. This means we still get that butter dough crust on top, but we do not have a second layer which helps omit a lot of extra fat, carbs & calories, however it is still SO good & you that taste still from the top layer.

Chicken Broth:

Instead of using extra milk or cream of chicken, we use a mixture of half & half as well as chicken broth. Providing great nutrients, lighter filling, but soooo creamy and delicious!

No Cream of Chicken:

Below are the ingredients for the cream of chicken. As you can see in this recipe there is no need for modified or excess oil ingredients. This recipe is perfect with just using half & half, and regular chicken broth.

CHICKEN BROTH (WATER, CHICKEN STOCK), MODIFIED CORN STARCH, CHICKEN FAT, SEASONED CHICKEN, CANOLA OR SOYBEAN OIL, WHEAT FLOUR, SALT, CREAM, MODIFIED MILK INGREDIENTS, FLAVOUR, BARLEY YEAST EXTRACT, SOY PROTEIN
CONCENTRATE, ONION POWDER, VINEGAR, BETA CAROTENE, SPICE EXTRACTS.

How Do I Make Simple Low Carb Chicken Pot Pie?

Ingredients

• chopped celery 1 cup
• chopped carrots 1 cup
• sliced mushrooms 1 cup
• 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

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!

Other HGHF Comfort Healthy Food You Need to Make

The Best Hash Brown Casserole

Gluten Free Crock Pot Potato Soup

No Boil Vegetarian Manicotti

Easy Crock Pot Tuscan Chicken

Simple Whole 30 BBQ Instant Pot Ribs

Questions When Making Simple Low Carb Chicken Pot Pie

What is the best way to store the Simple Low Carb Chicken Pot Pie?

Place the chicken pot in refrigerator and store for 3 to 5 days

Am I able to use rotisserie chicken instead of poached chicken?

Yes! Whatever works best for you.

Can you freeze the Simple Low Carb Chicken Pot Pie?

You sure can! Just take it out of the freezer 2 days before you plan on eating it & then bake according to directions above

Are you able to use frozen veggies with this chicken pot pie?

You can, but I still recommend sautéing them like recipe above

Can I omit the mushrooms if I don’t like them?

Yes! Add veggies or omit veggies you prefer

Am I able to make this recipe dairy free?

I have not made it dairy free, however you can try using dairy free butter as well as half & half

Can I use a gluten free flour?

I have not used my brown rice flour yet in this recipe, however that is my go to when making a roux. However, it usually needs more liquid. I would need to try first to see the exact liquid changes. Let me know if you do before me!

Print Recipe

4.84 from 18 votes

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!

Prep Time25 minutes mins

Cook Time20 minutes mins

Course: Dinner, lunch

Cuisine: American

Keyword: chicken pot pie, chicken recipes, easy recipes, healthy comfort foods, healthy dinners, healthy foods, poached chicken, rotissere chicken, thanksgiving recipes

Servings: 6

Calories: 206kcal

Author: Alaina Hinkle

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