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Low Carb Chicken Pot Pie
Low Carb Chicken Pot Pie is full of tender rotisserie chicken and mixed vegetables in a light cream sauce.
Course
Brunch, Dinner, Lunch
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Author
Jill Machovsky
Equipment
Stove Top
Ingredients
▢
3
c
Rotisserie Chicken
▢
½
c
Celery
▢
½
c
Carrot Coins
▢
½
Small Onion
▢
¼
c
Peas
Frozen
▢
¼
tsp
Thyme
▢
¼
tsp
Oregano
▢
¼
tsp
Rosemary
▢
½
tsp
Salt
▢
½
tsp
Pepper
▢
2
Cloves
Garlic
Chopped
▢
¼
c
Butter
▢
¼
c
Flour
▢
2
c
Chicken Broth
▢
½
c
Half & Half
▢
2
c
Cauliflower Rice
Instructions
Preheat oven to 375 degrees.
Add vegetable oil to cast iron skillet. Once oil is hot, add carrots, celery, onions, and garlic.
Simmer over medium heat stirring often for approximately 5-8 minutes.
Add in cauliflower rice, thyme, rosemary, oregano, salt, and pepper. Stir mixture together.
Add butter. Once the butter has melted, add flour and combine.
Cook for approx 2 minutes on medium heat.
Add chicken broth and simmer until the broth begins to thicken.
Add cooked chicken.
Add half and half. Cook for another 2 - 3 minutes until thickened.
Serve immediately.
Notes
This recipe makes a great turkey pot pie as well.
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