Sick of turkey yet? I am. But since you’ll likely have some hanging around for awhile, I’ll be posting some low carb turkey leftover recipes in the next couple of days. I figured I’d start with a pot pie, because I’ve never met anyone who doesn’t like it. Honestly, what’s not to love about tender meat and veggies bathed in a creamy, flavorful gravy – topped off with a flaky, savory crust? Perfection.
Even when I was a kid I loved pot pie – my favorite was the little store bought ones that you could get for under $1 each. My mom rarely bought them because she made most of our food from scratch, but when she did we all loved it!
The worst part was waiting for them to bake, which seemed to take FOREVER. Then we’d inevitably burn our mouths off trying to eat it before it had cooled enough. Which was probably a good thing because then we couldn’t tell that they pretty much had zero flavor and only 2 suspiciously square chunks of gelatinous “meat” in them anyway. I bought one for nostalgia’s sake a few years ago and it was AWFUL. So much worse than I remembered.
This low carb pot pie recipe can be made with either chicken or turkey, and I promise you that it will not resemble the frozen kind AT. ALL.
This recipe has tons of flavor from the herbs and sharp cheddar, and only a few extra carbs from the sweet potato and kale, which I used to replace the carrots, potatoes, and sometimes peas found in the classic version. To reduce the carbs even further you could replace the sweet potato with cauliflower and the kale with swiss chard or spinach if desired.
This pie crust is pretty easy to work with and has a lovely flavor from the cheddar cheese. I only used a top crust on this pot pie recipe because a) it’s almost impossible to attain a crisp bottom crust in a pot pie, and b) it cut down on the carbs and calories. I doubt you’ll miss the bottom crust at all, but if you want to use it (and this recipe makes enough dough for a 2 crust pie) I’d recommend pre-baking the bottom crust for a few minutes to firm it up a bit before you add the filling. Then be sure to bake the pie an extra 10 – 15 minutes to make sure the bottom crust is done before serving.
Low Carb Chicken Pot Pie Recipe – Gluten Free
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 3 reviews
- Yield: 6 servings 1x
Description
A delicious low carb and gluten free pot pie recipe that can utilize leftover turkey or chicken in a hearty and comforting meal the whole family will love!
Ingredients
Scale
For the pie filling:
- 2 cups chicken or turkey stock (or broth)
- 1 cup shredded cooked chicken or turkey
- 1/2 cup peeled chopped sweet potato or butternut squash
- 1/2 cup chopped kale
- 1 tsp fresh thyme, chopped
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 tsp xanthan gum (or other thickener)
For the pie crust (makes two 9 inch rounds):
- 2 cups almond flour
- 1/4 tsp salt
- 1/4 tsp xanthan gum
- 1/4 cup butter
- 1/4 cup finely shredded sharp cheddar cheese
- 1 egg
Instructions
To make the pot pie filling:
- In a medium sized pot, simmer the stock, chicken and sweet potato for about 10 minutes, or until the potatoes are starting to soften. Add the kale, thyme, garlic powder, paprika, and shredded cheddar and stir until the cheese has melted into the broth. Remove 1/2 cup of broth to a small bowl and whisk in the xanthan gum. Add it back to the pan and stir until combined with the rest of the broth. Remove from the heat and cool slightly.
To make the pie crust:
- Combine the dry ingredients together and mix thoroughly. In a medium bowl, mash the butter and cheese together with a fork until fully combined. Add the dry ingredients to the bowl and use a fork or pastry cutter to mash it together until fully incorporated into little pea sized lumps. Add the egg and stir until a dough forms. Divide the crust into 2 balls of equal shape. Freeze one for later use and chill one for ten minutes before rolling out for your pie.
To assemble the pot pie:
- Spoon your filling into an 8 inch pie plate or casserole dish. Place your dough ball on a sheet of parchment (or wax) paper and cover with another sheet. Roll out with a rolling pin to a size and shape that will cover the dish you are using. Peel off the top layer of the parchment. Then flip the pie crust upside down over the dish of filling and gently peel off the parchment. Roll and crimp or press the edges down around the edge of your dish as desired. Be sure to slash the top a few times with a sharp knife to let steam out while baking. If you have extra dough, you can also decorate the top with leaves or other shapes as shown. Bake the pie on the bottom rack of the oven at 375 degrees (F) for 20 – 25 minutes or until golden brown and heated through. If you are using a double crust, or started with cold filling, bake it for 30 – 35 minutes at 350 degrees (F) or until golden brown and bubbling.
- Note: The almond flour in the dough can go from golden to scorched rather quickly so keep an eye on it during those last few minutes to make sure it doesn’t go to far on the edges.
Notes
Approx. nutrition info per serving: 319 calories, 23g fat, 6.5g net carbs, 17g protein
Nutrition
- Serving Size: Approximately 3/4 cup
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Reader Interactions
Comments
Dawn says
Had to make a few subs for what I had on hand for veggies and type of cheese, but this was delicious! Easy, too. I loved pot pies as a kid, I remember standing there with my brother, staring into the toaster oven, waiting an eternity for them to get done. My mom would cut a letter in each one for our names.
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Calvin says
Haven’t had chicken pot pie in a minute, this is one hearty wholesome recipe. Warm comfort foods are the best
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sheralyn says
just made this but separated into 6 muffin tins. made top and bottom crusts using just a 1/2 recipe of dough for all 6. it was SO GOOD!!!! thanks for the recipe. i also egg washed the top crust. hint: pre cook the bottom crust for 5-6 mins. to crisp it up before filling and topping with top crust.
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Ashley says
How could I make this with just coconut flour? I know it’s not a 1:1 ratio. My husband is allergic to almonds. Looks yummy and I have missed pot pie!
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hangga says
Do you think i can use crust in this recipe for fried dumpling ?
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Helen says
I’ve made this twice now and find it really tasty but the crust is crumbly rather than a pastry. I rolled it ot between two sheets but couldn’t get it to come off except in small pieces/crumbs ie not as a sheet of pastry. Any ideas what I’m doing wrong?
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helene says
This filling is good over roasted cauliflower and/or broccoli instead of as potpie. I doubled the meat n added onion n thyme also.
We ate spaghetti sauce over cauliflower the other nite lol. We eat alot of cauliflower and cabbage here instead of pasta. Cabbage works good for stroganoff.Reply
Janice says
I made this tonight and had raves about it. Marvelous, comfort food so just had to tell you. I used chicken and did salt it. I used the sweet potato and also added chopped spinach (instead of kale) and some broccoli. I used 1/2 tsp of dried thyme. Add coarse pepper. Added 1/2 of a small onion (chopped). I used 1 cup of almond flour and 1 cup of cocoanut flour and pretty much made all the crust in the food processor.
Thanks so much – heavenly.Reply
Terri says
I can’t wait to make this! I have the same childhood memory of those pot pies. Never could wait for them to cool!
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Megan says
Mine did not have enough moisture to bond. I used coconut flour instead would that be the problem? I added more eggs and some water and used my hands to get it into a ball but I’m a bit worried how it will roll out tonight. Thoughts?
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Allison says
I made this. The sauce/filling was good and tasty, but I used Guar Gum and I guess it does not thicken as well as Xantham gum does. My bad. Sadly the pie crust was too dense and nutty for me. It was still like most almond flour recipes in that way. I was wondering if you increase the cheese, or add in cream cheese or Ricotta cheese also and maybe take out some of the almond flour and add in some psyllium powder or flax meal would make it lighter and fluffier? The sauce was very tasty though and I may use it again.
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Theresa says
Is there an alternative to almond flour you can recommend? I have a nut allergy in my house. Not a fan of coconut flour.
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Mellissa Sevigny says
Sorry, almond and coconut flour are the two I use most – but if you search gluten free pie crust on Pinterest you’ll probably find something you can use!
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Rita says
This is a Fantastic recipe! Thank you so much, great mix of flavors.
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helene says
this pie crust may be a winner! keeping it for some deepdish apple pie next wk. one crust and crumble on top; no sugar, just a bit of salt and ton of cinnamon in the filling. crunble does have oats in it but its a 4x a yr treat lol
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Mellissa Sevigny says
I’ve used it in several recipes now Helene and it does work great for apple pie too! One way to make it a little less savory tasting for fruit pies is to replace the cheddar with a milder flavored mozzarella or jack cheese. Let me know how you like it!
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