Low Carb Chicken Pot Pie
Low Carb Chicken Pot Pie is full of tender rotisserie chicken and mixed vegetables in a light cream sauce.
Servings 6
Equipment
- Stove Top
Ingredients
- 1/2 cup Celery
- 1/2 cup Carrot Coins
- 1/2 Small Onion
- 1/4 cup Peas Frozen
- 1/4 teaspoon Thyme
- 1/4 teaspoon Oregano
- 1/4 teaspoon Rosemary
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 Cloves Garlic Chopped
- 1/4 cup Butter
- 1/4 cup Flour
- 2 cup Chicken Broth
- 3 cup Rotisserie Chicken
- 1/2 cup Half & Half
- 2 cup Cauliflower Rice
Instructions
- Add vegetable oil to cast iron skillet. Once oil is hot, add carrots, celery, onions, and garlic.1/2 cup Celery, 1/2 cup Carrot Coins, 1/2 Small Onion, 2 Cloves 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.1/4 teaspoon Thyme, 1/4 teaspoon Oregano, 1/4 teaspoon Rosemary, 1/2 teaspoon Salt, 2 cup Cauliflower Rice, 1/2 teaspoon Pepper
- Add butter. Once the butter has melted, add flour and combine.1/4 cup Butter, 1/4 cup Flour
- Cook for approx 2 minutes on medium heat.
- Add chicken broth and simmer until the broth begins to thicken.2 cup Chicken Broth
- Add cooked chicken abd
- 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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