Low Carb Chicken Potpie with Crumble Crust

This low carb chicken potpie is comfort food for fall dinners.  It comes together quickly to pop in the oven and as it bakes, the scent of it will fill the house as the family gathers home for the evening.

An easy to make Low Carb Chicken Pot Pie recipe that comes together in a few minutes and bakes up with a lovely crumble crust topping to satisfy your taste buds. Real comfort food for the low carb diet.This low carb chicken potpie is a remake of  my own Crumble Crust Chicken Pot Pie from Baking Outside the Box. I was really craving my regular crumble crust pot pie, but I knew the wheat flour in the crust would absolutely ice the possibility any weight loss.

(Funny how after a while you learn which foods help or hinder your weight loss.)

An easy to make Low Carb Chicken Pot Pie recipe that comes together in a few minutes and bakes up with a lovely crumble crust topping to satisfy your taste buds. Real comfort food for the low carb diet.Having said the above I should warn you that the recipe is, I suppose, slightly naughty because I chose to use the convenient regular frozen mixed veggies. This means that there is a little bit of corn in the mixture.  Horrors! –Well, maybe not, a small amount of corn kernels and a tiny amount of wheat doesn’t affect me.

The carbs are still low because even with the corn in it the net carbs for 1/6th of the pie are just under 8 net grams carbohydrates. (And you may have to find a gluten-free Cream of Mushroom soup if you are wheat sensitive.)

If you feel strongly about skipping the corn, you could use a cup of chopped zucchini instead of the mixed vegetables and save almost 1.5 grams of carbs per serving.  Only you know what will work best for you

An easy to make Low Carb Chicken Pot Pie recipe that comes together in a few minutes and bakes up with a lovely crumble crust topping to satisfy your taste buds. Real comfort food for the low carb diet.I was very pleased with the crust topping which is made of almond flour, shredded cheese and a bit of butter.  So yum and it browned up perfectly.

I should mention that you may want to watch toward the end of baking and lay a square of foil on top of the pie if it is browning too quickly.  It depends on the oven.

An easy to make Low Carb Chicken Pot Pie recipe that comes together in a few minutes and bakes up with a lovely crumble crust topping to satisfy your taste buds. Real comfort food for the low carb diet.I love warming up a serving of this low carb chicken potpie in the microwave for lunch the next day when the flavors have had time to truly combine and mellow.  It’s filling and warm and soooo comforting.  –Laura Hickman

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Low Carb Chicken Potpie with Crumble Crust

An easy to make Low Carb Chicken Pot Pie recipe that comes together in a few minutes and bakes up with a lovely crumble crust topping to satisfy your taste buds. Real comfort food for the low carb diet.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 427 kcal
Author Laura Hickman

Ingredients

  • Chicken Filling:
  • 3 cups Diced cooked Chicken
  • 1 cup Frozen Mixed Vegetables
  • 1 cup , Chopped Mushrooms
  • 8 tbsp Sour Cream
  • 1/4 tsp poultry seasoning (opt)
  • 1/8 tsp Chopped Garlic
  • 1 tbsp Dry onion flakes
  • 1 12 oz Can Cream of Mushroom Soup
  • 1/2 cup Colby-Jack Shredded Cheese
  • .
  • Almond Crumble Crust:
  • 1 cup Almond Flour
  • 2 tbsp Butter , melted
  • 1/2 cup Colby-Jack Shredded Cheese
  • 1-2 tbsp of ice water , if needed
  • 1/2 tsp french herb provencale (opt)

Instructions

  1. Heat oven to 350 degrees.
  2. Spray a glass 9 inch pie pan with baking spray.
  3. In a large mixing bowl, stir together, chicken, vegetables, mushrooms, sour cream, cream of mushroom soup, poultry seasoning - if using, garlic, onion flakes and 1/2 cup of the shredded cheese.
  4. Pour chicken mixture into prepared pie pan. Set aside.
  5. In a small mixing bowl, combine the first three ingredients of crust mixture. Add water 1 tsp at a time while stirring just until mixture begins to clump together, like pastry dough. (You may not need all the water.)
  6. Pinch bits off dough and sprinkle evenly over the top of the filling, covering the top. Sprinkle with herbs, if using.
  7. Bake for 30 - 40 minutes, until hot and bubbly and crust is golden. (You may wish to cove the pie for the last few minutes of baking with foil so the crust doesn't over-brown.

 

11 thoughts on “Low Carb Chicken Potpie with Crumble Crust

  1. you have such great recipes!, can I get your newsletter/blog by email?.

  2. You call 427 carbs per serving “low carb?”!!!!

  3. Can you think of an acceptable replacement for the can of mushroom soup? Reduced heavy cream? I try not to use a lot of processed/preserved items. Thanks!

  4. We just made this and it was great! Instead of mushroom soup I used mayo and a bit more sour cream from another comment. We also don’t care for mixed veggies so I put broccoli and cauliflower in the mix. The topping is great!! I foiled it for half the time and uncovered for the second half. Great meal!!!

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