Low Carb Chicken Pot Pies Recipe

Gluten Free
Lunch
Main Dishes
4/5
(20 reviews)
Low Carb Chicken Pot Pies
Zylo Recipes

Description

Imagine sinking your teeth into a warm, miniature pot pie, the golden crust yielding to reveal a savory, comforting filling. These delightful little pies offer all the satisfaction of the classic dish, reimagined for a lighter, more wholesome experience. The crust, oh, the crust!

It's unbelievably rich and flaky, achieved through a careful layering of ingredients and a touch of magic. Each bite delivers a burst of buttery flavor that perfectly complements the savory interior. The texture is simply divine – crisp edges giving way to a tender, melt-in-your-mouth sensation.

Beneath this golden blanket lies a symphony of flavors. Tender pieces of chicken mingle with a medley of colorful vegetables, all bathed in a creamy, savory sauce. The sauce is rich and deeply satisfying, coating each ingredient in a velvety embrace.

You'll taste hints of herbs and spices, carefully balanced to create a harmonious and unforgettable flavor profile. These mini pot pies are more than just a meal; they're an experience. They evoke feelings of warmth, comfort, and home.

Perfect for a cozy night in, a light lunch, or even a sophisticated appetizer, they're incredibly versatile and sure to please any palate. The individual portions make them ideal for portion control and easy serving. These little pies are a testament to the fact that you don't have to sacrifice flavor or satisfaction to enjoy a more mindful meal.

They're a celebration of simple ingredients, expertly combined to create something truly special. So go ahead, treat yourself to one (or two! ) of these delectable pot pies and experience the joy of guilt-free indulgence.

Each pie is a small package of happiness, waiting to be discovered.

Preparation Time

Prep Time
30 min
Cook Time
30 min
Total Time
1 h 0 min

Nutrition Information

Per 1 ramekins serving
C
Calories
550 Kcal

C
Carbs
15 g
Fi
Fiber
4 g
Sugar
5 g

P
Protein
35 g

C
Fats
40 g
Saturated Fats 20 g
Unsaturated Fats 15 g

Cholestrol 150 mg
Sodium 700 mg
Potassium 500 mg
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Ingredients

    1.
    Almond Flour by Sunblest
    Almond Flour by Sunblest
    1 cup
    2.
    Coconut Flour by Nutiva
    Coconut Flour by Nutiva
    5 tbsp
    3.
    Baking Aids Xanthan Gum by Bob's Red Mill
    Baking Aids Xanthan Gum by Bob's Red Mill
    ½ teaspoon
    4.
    Kosher Salt
    Kosher Salt
    ½ teaspoon
    5.
    Butter
    Butter
    3-½ ounce
    6.
    Cream Cheese
    Cream Cheese
    4 tablespoon
    7.
    Egg
    Egg
    1 large
    8.
    Apple Cider Vinegar by Bragg
    Apple Cider Vinegar by Bragg
    2 teaspoon
    9.
    Chicken Breast
    Chicken Breast
    1-¾ pound
    10.
    Kosher Salt
    Kosher Salt
    ½ teaspoon
    11.
    Celery
    Celery
    1-½ cup, diced
    12.
    Carrots
    Carrots
    ¼ cup, chopped
    13.
    Green Beans
    Green Beans
    1 cup
    14.
    White Onions
    White Onions
    ½ cup
    15.
    Butter
    Butter
    3-½ ounce
    16.
    Heavy Cream
    Heavy Cream
    ½ cup
    17.
    Cooking Stock Chicken Broth Unsalted by Swanson
    Cooking Stock Chicken Broth Unsalted by Swanson
    2 cup
    18.
    Kosher Salt
    Kosher Salt
    ½ teaspoon
    19.
    Parsley Raw
    Parsley Raw
    ¼ cup
    20.
    Baking Aids Xanthan Gum by Bob's Red Mill
    Baking Aids Xanthan Gum by Bob's Red Mill
    ½ teaspoon

Instructions

    1.
    In a food processor, combine the flours, 1/2 tsp xanthan gum, and salt. Add the diced cold butter and cream cheese, blending until the mixture is combined but still lumpy. Incorporate the egg and vinegar, blending until smooth. Shape the dough into a disk on plastic wrap and chill in the fridge for about 4 hours, or until firm.
    2.
    Preheat the oven to 350°F (175°C). Dice the chicken breast into cubes and simmer in a pot of water until cooked through, about 15 minutes. Drain and set aside. Dice the onion, celery, and carrots into small pieces. Sauté the vegetables in 1 tablespoon of melted butter over medium-high heat for 2-3 minutes, until slightly softened.
    3.
    Add the drained chicken to the sautéed vegetables. Incorporate the butter, cream, chicken stock, and chopped parsley. Bring to a boil, then gradually add 1/4 tsp xanthan gum, stirring continuously until the mixture thickens.
    4.
    Pour the pot pie mixture evenly into 6 (8 oz) ramekins.
    5.
    Roll out the chilled pie crust on plastic wrap to between 1/8" and 1/4" thickness. Peel off the backing. Use a 3 1/2" circle cutter to cut out crust pieces and place them on top of each ramekin. Re-roll the dough as needed. Cut a few slits in each crust for venting steam.
    6.
    Bake the ramekins for 30 minutes, or until the crust is golden brown and the filling is bubbling hot.
    7.
    Let cool for 5 minutes before serving hot and enjoying your delicious, low-carb mini chicken pot pies!