Chicken Pot Pie


You can recreate a popular comfort food in low-carb version with this recipe.  This recipe will amaze you.  I’ve made it numerous times now and it’s consistently tasty and reminiscent of the little frozen pies I was raised on.   The crust is fantastic!on this meat pie.  It would also be good for making sweet empanadas with their fruit or traditional sweet potato fillings.  This recipe is not suitable for Induction and should not be eaten until the grains rung of OWL.  Substituting daikon white radish for the rutabaga will cut the carbs a bit on this dish.  You can also substitute half a recipe of my homemade low-carb Condensed Cream of Chicken Soup in place of the broth, cream and xanthan gum listed if you have that made up.

VARIATIONS:  Instead of chicken, use turkey.  Instead of chicken use 1 6.5 oz. pouch tuna instead of the chicken.

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2/3 c. CarbQuick bake mix (use Jennifer Eloff’s Gluten-Free Bake Mix for gluten-free)

1/3 c. golden flax meal

1/3 c. oat fiber (or 1/3 c. more of Jennifer’s gluten-free mix)

Pinch salt

2 T. cold butter

1 egg

3 T. cream


12 oz. cooked chicken meat, chopped (or turkey)

6 oz. diced rutabaga (use daikon radish or turnips for lower carbs)

3 oz. diced carrot (use less or omit for lower carbs)

1 oz. chopped leeks (or 1 green onion)

3 oz. frozen green peas (use frozen green beans to lower carbs)

1 c. cream

2 c. low sodium chicken broth

1/2 tsp. xanthan gum

1-3 drops yellow food coloring

pinch salt and pepper

DIRECTIONS: Preheat oven to 350º. In a small saucepan, boil diced rutabaga, carrot, leeks and peas (beans) in water until just tender.  Drain and pour into large bowl and set aside.  In another bowl, mix all dry crust ingredients together.  Using a pastry cutter or fork, cut in cold butter until the mixture resembles coarse cornmeal.  Add beaten egg and cream and mix well.  Using hand, knead into a ball of dough and place on plastic wrap.  Place another piece of plastic on top and with a rolling pin, roll dough to slightly larger than the size of pan you are using.  I use an 8″ square Pyrex glass dish that is greased with butter. Let rolled dough set while you mix the filling.

Placed chopped turkey into the large bowl where you placed the veggies. Stir in chicken broth, cream, xanthan gum,  food coloring, and salt and pepper.  Pour filling into butter-greased pan.  Now pull the top plastic off the rolled crust.  Grabbing the bottom plastic, pick up the crust at the midpoint (plastic and all), let it fold gently in the middle and place the fold at the pan midpoint.  Gently lift the other half of the dough over onto the pie and remove the plastic carefully.  Finish by folding the excess crust edges inside the pan rim and crimp decoratively if you wish.  Poke 3-4 holes in the top of the crust with a fork and bake in a 350º oven for about 30-35 minutes or until crust is nicely browned.

NUTRITIONAL INFO: Makes 4 servings, each contains:

442 calories

28.2 g  fat

30.2 g  carbs, 19.55 g  fiber, 10.65 g  NET CARBS (around 8.0 carbs if using grean beans)

36 g protein

510 mg sodium

4 comments on “Chicken Pot Pie

    • It’s so good, I’m certain you’ll be pleased both with the crust and the filling. This crust is my favorite LC crust creation so far. I keep coming back to it for pies, tarts, galettes and other uses.🙂


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