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Low Carb Chicken Pot Pie Serves 4

(4) 5.5” personal pie plates


3 tbsp butter

½ cup finely diced onion

½ cup finely diced celery

1 cup carrot slices

3 cloves of garlic, minced

Salt & pepper, to taste

1lb thin sliced chicken filets, cut into small cubes

¾ cup heavy cream

½ cup chicken stock

2 tbsp Dijon mustard

¾ cup shredded white cheddar cheese

¾ cup frozen baby peas


1 ½ cup fancy shredded mozzarella cheese

3 tbsp cream cheese, softened

¾ cup Paleo Baking Flour

1 large egg, slightly beaten

1 tsp garlic powder

1 tsp onion powder

1 tsp Italian seasoning

1 tsp sea salt

½ tsp black pepper

Preheat the oven to 375°

Melt the butter in a large skillet over medium heat. Add the onion, celery, carrots and garlic. Season with a little salt and pepper and sauté until the vegetables are begin to soften.

Add the chicken to the skillet and stir until cooked.

Add the cream, chicken stock, and mustard and bring to a boil over medium high heat. Reduce the heat to low and simmer for 5 minutes.

Add in the cheddar cheese and peas and stir until the cheese has melted. Remove from heat and prepare the dough.

In a medium microwaveable bowl, combine the mozzarella cheese and the cream cheese. Microwave for 1 minute on high. Remove from the microwave and stir. Microwave 1 more minute.

Add the flour, egg, garlic powder, onion powder, Italian seasoning, sea salt and black pepper to the cheese mixture and mix well.

Form the dough into a large ball and roll out onto a large piece of parchment paper with a rolling pin. Turn one of the pie plates upside down on the dough and trace and cut 4 circles with a sharp knife.

Evenly split the pie filling amongst the 4 pie plates and top with a piece of the dough, tucking the edges under around the edge of the plate.

Place the pie plates on a large cookie sheet and bake for 30 minutes or until the tops have browned.

Net carbs 13.9

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