Anyone have a recipe for Chicken pot pie?

[coolbreeze]

I would love a chicken pot pie. With crust would be great, but I can live without it. In my pre-low carb days I made one with cream of potato soup, chicken, and veggies. I would like to find a replacement for it.

Any recipes would be greatly appreciated.

Thanks,
Wendy

[Sandee]

I have been thinking about chicken pot pie also. I was wondering about adapting the crust on the strawberry cobbler.....adding some spices, etc. The gravy could be chicken broth and perhaps mashed cauliflower and thickener.

I haven't done a search to see if anyone has a recipe.

[bab_indy]

sandee - I was thinking the same thing. The cobbler crust without the splenda and maybe with some garlic and herbs - or even a bit of parmesan cheese. And of course - no peas in the main part. But pot pie without peas? Oh well

[tiva]

Here's one to try. The chicken part is my grandmother's standard pot pie recipe (minus the peas!). The pie crust is LisaUK's cobbler crust, minus the sweetener. I haven't tried the cobbler crust on top of the pot pie yet (it's too hot to bake!), but the chicken part is delicious.

1 cup chicken broth (preferably homemade--it's so much better!)
¼ cup white wine
¼ heavy cream
1 lb boneless chicken breasts or thighs

½ cup chopped celery
½ cup chopped chives or scallions
1/2 cup chopped cauliflower, cooked
1 tablespoon butter or olive oil
½ cup freshly chopped parsley
1 tablespoon freshly chopped tarragon
freshly ground pepper to taste
(you can thicken the sauce with a tiny bit of guar gum or thickenthin if you like; I don’t bother.)

crust:
½ cup almond flour
1 egg
4 tablespoons butter
1/8 teaspoon salt

Chicken:
Gently simmer the chicken parts in the broth until cooked through (about 15 minutes). Remove chicken and shred it; return to broth. Add cream and heat gently.

Saute the veggies in 1 tablespoon butter for a few minutes until heated through. Add ¼ cup white wine and simmer on high heat for a minute, until reduced by half. Add to chicken and broth; add herbs. Put in 8 or 9� baking dish.

For crust, beat the egg and salt until blended. Cut the butter into the almond flour until it looks like small crumbs. Gently mix the egg mixture into the butter/flour mixture. Drop onto the chicken by spoonfuls.

Bake in preheated 375 oven until crust is browned on top, and chicken mixture is bubbly.

[LisaUK]

Funny but I was watching a 4th July cookery show here and they made a chicken pot pie and it made me soooo hungry! Now here's a recipe just right for our cold weather here.

[VictoriaLynn]

Hi,

I found this recipie for chicken pot pie on the Atkins website, I never tried it so I dont know how good it is....but here ya go.

Chicken Pot Pie

Enjoy this favorite once again—Atkins pie crust makes it perfectly "legal." For beef pot pie, substitute 3 cups of beef stew for the chicken filling.

1 recipe Atkins Pie Crust dough, rolled out to a 10" circle
1 1/2 pounds boneless, skinless chicken breast halves, cut into 1 1/2" pieces
2/3 cup reduced-sodium chicken broth
1 small onion, chopped (1/2 cup)
1 carrot, thinly sliced (1/2 cup)
2 celery stalks, thinly sliced (3/4 cup)
1/2 teaspoon fennel seeds, crushed
1/2 cup heavy cream
2 tablespoons ThickenThin Not/Starch Thickener
2 tablespoons fresh parsley, chopped
salt and pepper to taste



Servings: 4
Prep time: 15 minutes
Bake/Cook time: 50 minutes


Carbohydrates: 13.5 grams

Net Carbs: 7 grams

Fiber: 6.5 grams

Protein: 54 grams

Fat: 31 grams

Calories: 547

It came with a picture but I cant get it to post here....if you would like to see it go to the Atkins website and click the recipies. Click Poultry and I believe its on the third page.

[NorthernNisse]

I made the Atkins recipe a couple years ago. The filling was yummy, but the crust was kaka. I think using the unsweetened cobbler recipe for the crust would be worth a try.

[coolbreeze]

Originally posted by JosieL
I think using the unsweetened cobbler recipe for the crust would be worth a try.

I have this on my list to try next week for dinner. I am currently out of almond flour. I am looking forward to chicken pot pie.

Thanks for all the suggestions.

[NorthernNisse]

Originally posted by coolbreeze
I have this on my list to try next week for dinner. I am currently out of almond flour. I am looking forward to chicken pot pie.

Thanks for all the suggestions.

Please remember to post the results.

[Nikki2777]

I, too, watched the Food Channel and they were talking and making Chicken Pot Pie.

It started me to think about recipes for Chicken Pot Pie.

Nikki

[Nic4Health]

I used the above recipe posted by Toridoll2004, with a few of my own changes. I love to create meals to make the day after Thanksgiving or Christmas Turkey..... Here it is:

Creamy Turkey Potpie
6 servings

1 cup chicken broth (preferably homemade--it's so much better!)
(omitted wine)
¼ heavy cream
8-9 oz. cooked turkey, chopped (left over from Christmas dinner)

½ cup chopped celery
1/4 cup frozen Edamame (soy beans)
1/2 cup sugar snapped peas
1 tablespoon butter or olive oil
1 T. dried parsley flakes
small pinch of dried tarragon flakes
freshly ground pepper & salt
Large spoonful (2-3 T) left over turkey gravy for thickness & flavor (fyi, there was a small amount of flour).

crust:
½ cup almond flour
1 egg
4 tablespoons butter
1/8 teaspoon salt
Parmesan cheese, grated


Saute the veggies in 1 tablespoon butter for a few minutes until heated through. Add turkey, broth and herbs. Put in 8" glass pie pan greased lightly w/ olive oil.

For crust, beat the egg and salt until blended. Cut the butter into the almond flour until it looks like small crumbs. Gently mix the egg mixture into the butter/flour mixture. Drop onto the chicken by spoonfuls.

Sprinkle top with parmesan cheese. Bake at 375^ for about 20 minutes, or until top is golden and underneath is bubbly.


It was delish. DEFINITELY a keeper! My very hard to please non-low carbing non veggie eating husband said it was "simple yummyness". LOL. So, i guess that is a good thing. I for one loved it almost more than pot pie, not kidding!

When the sugar snap peas opened up there were little peas which I could not have been without. The Edamame also provided a Pea-like veggie. The dumplings/crust on top were puffy, brown and were like cornbread dumplings. Really good and hearty!

I put the whole recipe into *********** and came out with approximate nutritional info:

Calories: 1400, Carbs 45, Fiber 11, (Net Carbs: 34), Fat 100, Protein 80.

Per serving: 230, Carbs 7.5, Fiber 1.83, (Net Carbs: 5.67), Fat 16.6, Protein 13.3

Enjoy!

[Kisal]

Here's a recipe Kevinpa posted. It's in his Sticky at the top of the forum.

http://www.lowcarbfriends.com/bbs/lo...ml#post8473618

[Nic4Health]

Mmm.. that looks good too. However, for those non- carbquick people out there, (myself included), the almond flour really is good.. try it! (and i just cant see putting hard cooked eggs in this recipe.. i do like HC eggs, but just not in my pot pie! lol). thanks for sharing.

[2BabesMama]

I'm buying the stuff for Nic4's way. I don't buy carbquik, but have been jonesing for a chicken potpie all winter! I'll report back on how it turns out.

[2BabesMama]

Using about 4 baby carrots diced finely, about 1/8 c onion and lots of green beans, I made the recipe Toridoll and Nic4 posted. I used Nic4's topping and it was really good! Next time I will double the recipe so it covers more of the pan. I did not have a thickener so my chicken broth + cream mixture didn't get as creamy and thick as I would have liked, but the flavor was still very good. I'll defnitely keep this recipe around.

[MemoryKeeper]

gonna try this recipe!

Many thanks!