I’ve used this recipe multiple times now! It’s completely transformed my cooking!

Chicken pot pie is one of those classic comfort foods that brings back memories of cozy family dinners. Growing up in the Midwest, it was a staple in our household, especially during the chilly months. This low-carb version is perfect for those of us trying to cut back on carbs without sacrificing flavor. It’s creamy, savory, and just as satisfying as the traditional version. Whether you’re looking to impress your family or just want a comforting meal after a long day, this recipe is a winner.

This low-carb chicken pot pie pairs wonderfully with a fresh green salad or steamed vegetables like broccoli or asparagus. If you’re looking to keep things low-carb, you might also consider serving it with cauliflower mash or a simple cucumber and tomato salad. A glass of crisp white wine or a refreshing iced tea would complement the flavors nicely.

Servings: 4

1 lb boneless, skinless chicken breast, diced
1 tablespoon olive oil
1 cup chicken broth
1/2 cup heavy cream
1 cup diced carrots
1 cup peas
1/2 cup diced onion
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
1 cup almond flour
1/4 cup coconut flour
1/2 cup butter, chilled and diced
1 egg, beaten