Low Carb Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 605.3
  • Total Fat: 50.0 g
  • Cholesterol: 126.6 mg
  • Sodium: 369.3 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 5.5 g
  • Protein: 26.9 g

View full nutritional breakdown of Low Carb Chicken Pot Pie calories by ingredient
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Number of Servings: 3


    1 cup almond flour
    1/3 cup plus 1 tbsp butter
    1 tbsp butter
    2 tbsp almond flour
    1/4 cup onion
    1/4 cup chicken broth
    1/4 cup milk (skim)
    1 cup mixed vegetables
    1 cup cooked chicken


blend flour and butter with pastry blender. When blended, place in fridge to cool.

In saucepan, melt 1 tbsp butter. Add in onion, flour, broth and milk. Heat to boiling, cook for 1 minute and remove from heat.

Stir in vegetables and chicken. Heat thoroughly.

Remove dough from fridge, reserving about 1/3 for tops, and press in heavily greased ramekins, thinning dough as much as possible. Fill with filling. Pat remaining dough into circles to top filling.

Bake in 350 oven for about 30 minutes.

Serving Size: makes 3 ramekin filled pot pies

Number of Servings: 3

Recipe submitted by SparkPeople user DREED771.

TAGS:  Poultry |

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