In a large bowl mix the sauce ingredients. Add the chicken and vegetables and mix well. Pour into a deep-dish pie plate. Combine all the batter ingredients (except the …
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Learn how to make chicken pot pie in under an hour for a delicious meal! 2 cups cooked chicken chopped or shredded. About 3/4 lb raw or 2 breasts In a pan, heat olive oil. Sauté onion, garlic, carrots and celery until tender, about 5 minutes Add spices, flour and chicken broth, bring to a boil while stirring.
This low carb chicken pot pie recipe has a creamy chicken filling in between buttery crust layers. Full ingredients + instructions are on the recipe card at the end. Before you scroll or jump down, don't miss the useful tips in the post!
Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste. Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
Add chicken pot pie filling to a pie plate or casserole dish. Top with the keto pie crust. Flute the edges to make a pretty border. Add a few slits to the top of the pie crust to allow air to escape. Brush the top of the pie crust with the egg wash. Bake at 375 degrees for 20-30 minutes or until pie crust is golden brown and cooked through evenly.