Low-Carb Chicken Pot Pie (or Turkey)

low-carb chicken pot pie
Low-carb biscuit topping for chicken pot pie. Rick Lew/Photolibrary/Getty Images
Total Time 50 min
Prep 30 min, Cook 20 min
Yield 7 servings

I recently heard that pot pie made with biscuits on the top is "Vermont style," which made sense to me, since I grew up in Vermont and that's the way my mother always did it. That's why this pot pie is made with my low-carb drop biscuits on the top.

Ingredients

  • 3 cups of cut-up chicken or turkey meat (fully cooked)
  • 1/4 cup of butter (half a stick) or oil
  • 1/2 cup of minced onion
  • 1/2 cup of chopped green or red bell pepper
  • 1/2 teaspoon of black pepper
  • Flour and/or low carb thickener (see note below)
  • 2/3 cup of unsweetened soy milk or other unsweetened milk
  • 1/3 cup of heavy cream
  • 1 cup (or so) of chicken broth, or use chicken soup base
  • 1 16 ounce bag of frozen green beans
  • Salt (to taste)
  • Note: This recipe incorporates biscuit dough, which requires additional ingredients and prep (recipe included below.)

Preparation

  • Preheat oven to 400 F.
     
  • Melt butter in large saucepan over medium heat.
     
  • Cook onion in butter until it begins to soften.
     
  • Add chopped pepper and black pepper, and let it cook for a minute.
     
  • Add the flour here if you are going to use it; let it cook a minute.
     
  • Add the milk, cream, and broth. If you are using guar or xanthan gum, or other specialty product, use these here. For the broth, I use Better than Bouillion soup base and make it about double the concentration the package calls for, then use no salt, for a more chickeny flavor.
     
  • Add the chicken or turkey and then green beans. Some water will come out of the beans during cooking, so the sauce should be a little on the thick side. While that heats back up, make the biscuits.
     
  • When the biscuit dough is made and the pot pie mixture is bubbling hot, dump the contents of the saucepan into a 2 quart casserole dish.
     
  • Spoon the biscuit dough on the top, leaving room for expansion. (You can drop extra biscuit dough on a piece of foil to cook alongside the pot pie.)
     
  • Bake about 10 minutes until biscuits are golden brown.

Nutritional Information (not including biscuits): Each of about 7 servings has 5 grams of effective carbohydrate plus 3 grams of fiber, 20 grams of protein, and 247 calories. This includes using 1 tablespoon of flour and 1/2 teaspoon of Carb Counters ThinkItUp. Using all flour would add an extra gram of carb per serving and eliminate one gram of fiber.

Tips on Thickeners: The thickener in this dish is really up to you.

You can use about 2 tablespoons of flour, or you can go for more specialty products. I usually use half bean flour or rice flour and half of a specialty product, like guar gum or Carb Counters ThickItUp. For more information, see How to Thicken a Low Carb Sauce.

Tip on the Liquid: Whether you use milk, cream, or unsweetened soy or almond milk is really up to you and the specific diet you are on.

For the fewest carbs, I like the balance of unsweetened soy (or almond) milk plus cream for richness. For more information, see Carb Counts in Dairy Products.

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