I'm Jonesing for some Chicken Pot Pie...

Does anyone have a good EASY recipe for a low-carb Chicken Pot Pie? 

I've been craving it all week, must be the cold Wisconsin weather we have here.

THANKS!!
Maurie

Food network has one. I just went to www.foodnetwork.com and typed chicken and biscuit pot pie in their search engine. It's a lighter version. I dont know how much you're wanting to cut back, but it looks good.

They had lots on there... too many to choose from!  Thank you!!

This is the recipe I use when I make chicken potpie it's very good, I generally use the pie crust for my family member, I don't eat the crust.  I hope you enjoy it.  If you only want one potpie divide everything in half.

Simple, Classis Chicken Potpie (makes 2 potpie)

6 cups shredded chicken (from two rotisserie chicken)
1 refrigerated pie crust from a 15 ounce box (you can omit the pie crust)
2 Tbs vegetable oil
2 medium onions, chopped
3 small celery ribs, cut crosswise, 1/4 inch thick
2 cups chicken broth
12 ounce can evaporated milk
1/3 cup butter
1/2 cup plus 1 Tbs flour
3/4 tsp dried thyme
1/4 cup dry sheery or white wine
salt and ground pepper
1/4 cup chopped fresh parsley
1 16 ounce bag frozen peas and carrots, not thawed

adjust oven rack to low center position; heat oven to 400 degrees.  If using whole rotisserie chicken, separate meat from skin and bones and tear into bite size pieced.  Discard skin and bones.  Then remove pie dought from it's box and follow directions for bring to room temperature.

Heat oil in dutch oven over medium high heat.  Add onions and celery; saute until just tener, about 5 minutes.  Transfer to a large bowl along with the chicken; set aside.

Meanwhile, micowave chicken broth and milk in a microwave safe bowl until steamy, 3-4 minutes.  Heat butter over medium heat in the empty pan.  When foaming subsides, whisk in flour and thyme; coo****il golden, about 1 minute.  Whisk in hot milk mixture.  Bring to simmer, then continue to simmer until sauce fully thickens, about 1 minute.  Turn off heat, stir in sherry or wine and season to taste with salt and pepper.

Stir chicken mixture, parsley and the peas and carrots into the sauce.  Divide mixture between two 9 inch deep dish pie plates.  Top each with pie dought and flute crust by pinching with your fingers.  Set on baking sheet and bake until pastry is golden brown and filling is bubbly, 30-35 minutes.  (Optional:  wrap second potpie in freezer wrap and freeze for a later meal.  Remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour).

Two pies serves 12 = 6 servings per pie
480 calories
29g carbohydrates
24g protein
30g fate
77mg cholesterol
3g fiber
577 mg sodium

Ohh.. this looks good - I wonder if I could create a thin crust by using Filo Dough .... hmmm...  putting on the experimenting goggles....  

Thanks For the recipe!  

Hi Maurie,  I tried using Phyllo Dough once and it was not good.  It browned on top, but it was mushy and gross on the under-side where it touched the top of the inside.  Just FYI, maybe try grinding up some granola, flax and almonds to make a crunchy top that is more carb-friendly.  I haven't tried it, but it's on my to-do list for sure.

Thanks for saving me the experiment time!  Maybe I can make that mixture or a combo of wheat flour and tvp or something..  or make cauliflour mash and put on top... 

I am making the other one tomorrow.  I'll post how it turns out!

I make this all the time for my brother. You can tweek it to make it lo-carb.

I place cut up chicken (from either a rotissiere or a chicken I've cooked in the pressure cooker) in a casserole dish.
In a sauce pan I put in 1 can of Cream of chicken Soup with 1 can of Chicken broth. Bring it to s simmer and dump in some frozen peas and some frozen corn, simmer till the veggies are tender, about 5 minutes. Then I thicken it with some cornstarch mixed with water. Bring back to a simmer to thicken up. When thick I pour it over the cut up chicken in the dish and mix. For the topping I use Bisquik, I think it's 2 cups Bisquik, 1 egg and 1/2 cup milk. Mix and spread over the top.
Bake at 350° until brown.
Super simple and delicious!
ENJOY!

YUUUUMMMMMMM!  I'm making this one this weekend - EASY and delicious!!  I like that everything is kinda already done - canned/frozen stuff.  This saves A LOT of time.  I will make the from scratch ones too, but this quick one is perfect for when I'm feeling like I don't want to spend all day cooking! 

I think it might be Chicken Pot Pie month!  :o)

Thank you for the recipe!

I just saw this recipe on Rachael Ray:

http://www.rachaelrayshow.com/food/recipes/chicken-pot-chick en-pot-chicken-pot-pie/