This recipe will please anyone, on a low-Carb diet or not. It is great!
Lower Carb Chicken Pot Pie
Description
This recipe is amazing. With winter coming upon us fast, everyone will love this one. It has mixed vegetables, soup, and a crust.
Filling
Crust
Instructions
-
Sauté celery and onions
Sauté celery and onions in 2 Tbsp. Of butter.
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Filling
Using a large bowl, add filling ingredients to the bowl and give it a good mix, blend everything together. Spray a casserole dish with PAM, so the filling doesn’t stick, and add the filling.
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Crust
Add shredded cheese, cream cheese, and seasonings to a microwave-safe bowl for 1 minute. Remove from microwave and stir well. Add mixture back to microwave for 30 seconds and stir again. Continue the 30 seconds 2 or 3 times until the cheese mixture looks like a dough ball. Allow to cool just long enough, so the dough doesn’t cook the egg. Add 1 egg and mix until the egg is fully incorporated with the dough.
Place dough on a silicone mat and add a sheet of parchment paper on top of the dough, so you can roll it out. A Silicone mat makes it much easier to flip the dough over the top of the casserole dish. Trim excess dough away and add little cross holes on top of the dough to vent it.
Bake at 350F for 65 minutes. Allow cooling for 10 minutes.
This Pot Pie is a little higher in carbs than most low-carb foods, as the cream of chicken soup has 10 carbohydrates per ½ cup and the mixed vegetables have 13 carbohydrates per 2/3 cup. Remember all things in moderation.
Servings 6
- Amount Per Serving
- % Daily Value *
- Total Carbohydrate 15g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
