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
- 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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