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low carb chicken pot pie in skillet on set table
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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
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Equipment

  • Stove Top

Ingredients

  • 3 c Rotisserie Chicken
  • 1/2 c Celery
  • 1/2 c Carrot Coins
  • 1/2 Small Onion
  • 1/4 c Peas Frozen
  • 1/4 tsp Thyme
  • 1/4 tsp Oregano
  • 1/4 tsp Rosemary
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 Cloves Garlic Chopped
  • 1/4 c Butter
  • 1/4 c Flour
  • 2 c Chicken Broth
  • 1/2 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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