Low Carb Chicken Pot Pie with Cauliflower Crust
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One snowy evening, I found myself craving comfort food, but I needed a low carb chicken pot pie to stick to my health goals. I rummaged through my pantry and decided to swap out the traditional crust for a cauliflower version, and let me tell you, it was a great choice!
This low carb chicken pot pie stands out because it retains all the creamy goodness and hearty flavors without the carbs and guilt. The cauliflower crust is not only easy to make, but it also adds a lightness that perfectly complements the rich filling. You’ll be amazed at how satisfying and delicious it is!
Why You'll Love It
Ingredient Notes
What You'll Need
- 1.5 lb boneless chicken breastscut into 1-inch pieces for even cooking and tenderness; look for plump, pink pieces with no dark spots.
- 1 cup cauliflower floretsfresh or frozen; adds a creamy texture without the carbs.
- 1 cup sliced carrotsfresh or frozen; their natural sweetness complements the savory filling.
- 1 cup green peasfresh or frozen; they bring a pop of color and sweetness to the dish.
- 1 medium oniondiced; it adds a rich depth of flavor when sautéed.
- 2 cloves garlicminced; for that aromatic kick that enhances the dish.
- 2 tbsp olive oilfor sautéing; choose a good quality extra virgin olive oil for better flavor.
- 1 cup chicken brothlow sodium; it keeps the dish flavorful without too much salt.
- 1 cup heavy creamcreates a rich, creamy sauce; substitute with coconut cream for a dairy-free option.
- 2 tbsp fresh thymechopped; adds a lovely herbal note that pairs well with chicken.
- 1 tsp saltto taste; essential for enhancing all the flavors.
- 1/2 tsp black pepperto taste; freshly cracked is best for a stronger flavor.
- 1 cup almond flourfor the crust; it's low in carbs and gives a nutty flavor.
- 2 tbsp buttermelted; for adding richness to the crust.
- 1 large eggbeaten for egg wash; gives the crust a beautiful golden color when baked.
When shopping for ingredients, opt for fresh vegetables whenever possible for the best flavor and texture. Good quality chicken and broth will enhance the overall taste of your Low Carb Chicken Pot Pie, so don’t skimp on those. And remember, the cream is what makes it smooth!
Easy Substitutions
- Dairy-free: swap heavy cream for coconut cream — this will add a hint of coconut flavor and a slightly different texture, but it still keeps the dish creamy.
- Gluten-free: substitute almond flour with coconut flour — you’ll need to use less coconut flour because it absorbs more moisture, but it will still provide a suitable crust.
- Lower calorie: replace chicken breasts with turkey or use shredded rotisserie chicken — this keeps the protein high while cutting calories slightly.
How to Make This Recipe
Prep & Cook the Filling
Preheat your oven to 375°F (190°C) — this ensures a perfectly baked crust when we're done.
In a large skillet, heat 2 tablespoons of olive oil over medium heat for about 2 minutes until shimmering. This oil helps to sauté the veggies and adds flavor to the filling.
Add 1 diced onion and 2 minced garlic cloves to the skillet, sautéing for 3-4 minutes until the onion is translucent. You want to smell that lovely aroma wafting through your kitchen!
Stir in 2 cups of diced cooked chicken, 1 teaspoon of salt, and 1/2 teaspoon of pepper, cooking for 5-7 minutes until the chicken is browned. This browning adds depth to your filling.
Next, mix in 1 cup of cauliflower florets, 1 cup of diced carrots, 1 cup of green peas, 1 cup of chicken broth, 1/2 cup of heavy cream, and 1 teaspoon of dried thyme. Cook for another 5 minutes, stirring occasionally, until everything is heated through and well combined.
Assemble & Bake
In a separate bowl, mix 1 cup of almond flour with 1/4 cup of melted butter until a dough forms. This dough will create a delicious, low-carb crust that holds everything together.
Spread the chicken mixture into a 9-inch pie dish evenly. Make sure to fill it well, as this is the heart of your Low Carb Chicken Pot Pie.
Flatten the almond flour dough and place it over the chicken mixture, pressing down lightly. It should cover the filling nicely for a golden crust.
Brush the top with 1 beaten egg for a beautiful, shiny finish. This adds that lovely golden color when baked.
Bake in the preheated oven for 25 minutes until the crust is golden brown. You'll know it's ready when you see that gorgeous color and it's bubbling slightly at the edges.
Cool & Serve
Remove the pot pie from the oven and let it cool for 5 minutes before serving. This helps the filling set a bit, so it won't spill everywhere when you slice into it.
Serve warm, garnished with additional thyme if desired. Enjoy every comforting bite of your Low Carb Chicken Pot Pie!
Pro Tips
A heavy skillet distributes heat evenly, preventing hotspots that can burn your filling. I always reach for my cast iron when making this dish; it gives the chicken a beautiful golden crust and allows for even cooking throughout.
Incorporating a splash of white wine while sautéing the vegetables adds depth to the flavor profile. I love how the acidity balances the richness of the cream, making each bite more complex and satisfying.
Fresh thyme or rosemary enhance the dish significantly. When I use fresh herbs, the aroma fills my kitchen, and the flavors become vibrantly pronounced, adding a layer of sophistication to this comfort food classic.
Chilling the almond flour dough for about 30 minutes helps it firm up and makes it easier to roll out. I learned this the hard way; my first batch was too sticky, but now the crust comes out perfectly flaky and tender every time.
If you’re feeling fancy, try a lattice crust instead of a solid one. It not only looks beautiful but allows steam to escape, preventing a soggy bottom. Plus, the extra surface area makes it even more crispy—so good!
Variations & Customizations
Flavor Twists
Herbed Lemon Chicken Pot Pie
Swap the thyme for 2 tablespoons of fresh dill and add the zest of 1 lemon to the filling. This variation brings a bright, refreshing flavor that perfectly complements the richness of the cream, making each bite feel light and zesty.
Spicy Southwest Chicken Pot Pie
Add 1 cup of diced bell peppers (mix of red and green) and 1 teaspoon of chili powder to the filling. The result is a warm, comforting dish with a kick that adds a vibrant splash of color and a smoky depth that enhances the classic flavors.
Unexpected Treats
Curried Chicken Pot Pie
Incorporate 2 tablespoons of curry powder and 1 cup of diced potatoes into the filling. This twist introduces a warm, earthy spice that transforms the dish into something exotic, with a creamy texture that beautifully balances the spices — you'll be surprised at how well it works!
Storage & Meal Prep
How to Store
Room Temperature
For a couple of hours, you can keep your Low Carb Chicken Pot Pie at room temperature in a covered container. Just make sure it’s not too warm, or it might spoil faster.
Refrigerator
In the fridge, it lasts up to 3 days. Let the pie cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container to prevent drying out.
Freezer
You can freeze it for up to 3 months. For the best results, flash freeze individual slices on a sheet pan before wrapping them in plastic wrap and placing them in a freezer-safe bag. To thaw, just transfer to the fridge overnight, or pop it in the microwave for a few minutes on defrost.
Keep in mind, they’ll get soggy on the bottom if you stack them while still warm, so let them cool down properly!
Meal Prep
I recommend doubling the recipe for a solid meal prep strategy. You can whip it up on the weekend and store it in individual containers. It’ll stay fresh for about 3 days in the fridge. When reheating, just pop it in the oven at 350°F for about 20 minutes, or microwave for 3-4 minutes until heated through.
Equipment You'll Need
Essential
Large skillet: A good-sized skillet is crucial for browning the chicken and sautéing the vegetables evenly. I prefer a cast iron skillet for its heat retention and even cooking, but a non-stick pan works too if you want to avoid sticking issues.
9-inch pie dish: This is the perfect size to hold all that delicious filling without spilling over. A glass pie dish allows you to see the crust browning beautifully, while a metal one can give you a crispier edge.
Nice to Have
Rolling pin: While you can flatten the almond flour dough with your hands, a rolling pin gives you a more even thickness. This helps the dough cook uniformly, making every bite perfectly flaky.
Frequently Asked Questions
Can I use frozen vegetables in my low carb chicken pot pie?
Yes, frozen vegetables can be a great time-saver! Just make sure to thaw and drain them well before adding to the filling to prevent excess moisture.
Why did my chicken pot pie come out too watery?
A watery filling often results from not cooking off enough liquid during the sautéing process. Ensure you allow the mixture to simmer until it thickens before transferring it to the pie crust.
What can I substitute for the crust to keep it low carb?
You can use a cauliflower crust or even a cheesy almond flour crust for a low carb option. Both provide a delicious, satisfying base without the extra carbs.
How can I make this recipe dairy-free?
To make a dairy-free version, substitute any dairy ingredients with coconut milk or a plant-based cream. These alternatives keep the rich flavor and creamy texture you desire.
Can I prepare the filling ahead of time?
Absolutely! You can make the filling a day in advance and store it in the fridge. Just assemble and bake the pie when you're ready for a delicious meal.
This Low Carb Chicken Pot Pie has become a family favorite in my house, with its creamy filling and flaky crust making every bite feel like a warm hug. For an extra flavor boost, add some fresh herbs like thyme or rosemary to the filling. I can’t wait to hear how yours turns out — share your experience in the comments or pin it for later!
Low Carb Chicken Pot Pie
by extrarecipes
Enjoy a delicious low carb chicken pot pie with a creamy filling and a cauliflower crust that's perfect for a healthy meal.
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Ingredients
Makes 4 servings
Ingredients
- 1.5 lb boneless chicken breasts, cut into 1-inch pieces
- 1 cup cauliflower florets, fresh or frozen
- 1 cup sliced carrots, fresh or frozen
- 1 cup green peas, fresh or frozen
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup chicken broth, low sodium
- 1 cup heavy cream
- 2 tbsp fresh thyme, chopped
- 1 tsp salt, to taste
- 1/2 tsp black pepper, to taste
- 1 cup almond flour, for the crust
- 2 tbsp butter, melted
- 1 large egg, beaten for egg wash
Instructions
Method
- 1
Preheat oven to 375°F.
- 2
In a large skillet, heat olive oil over medium heat for 2 minutes.
- 3
Add diced onion and minced garlic, sauté for 3-4 minutes until onion is translucent.
- 4
Stir in chicken pieces, salt, and pepper, cooking for 5-7 minutes until chicken is browned.
- 5
Add cauliflower, carrots, green peas, chicken broth, heavy cream, and thyme. Cook for another 5 minutes, stirring occasionally.
- 6
In a separate bowl, mix almond flour and melted butter until a dough forms.
- 7
Spread the chicken mixture into a 9-inch pie dish.
- 8
Flatten the almond flour dough and place it over the chicken mixture.
- 9
Brush the top with beaten egg.
- 10
Bake in the preheated oven for 25 minutes, until the crust is golden brown.
- 11
Remove from oven and let cool for 5 minutes before serving.
- 12
Serve warm, garnished with additional thyme if desired.
Nutrition (per serving)
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