Low-Carb Cheddary Chicken Pot Pie

Got leftover chicken? Give it a second life with this cozy, cheesy low-carb chicken pot pie! This comforting classic gets a modern twist with a golden, savory crust made from a low-carb baking mix and a sprinkle of sliced almonds for the perfect crunch. It’s rich, satisfying, and comes together beautifully with a simple side salad. Whether you’re feeding the family or just craving something warm and hearty, this dish proves that comfort food can be both low-carb and totally delicious.

Ingredients

Instructions

In a large saucepan, combine soup, 1/2 cup milk, cream cheese, celery, carrots, Parmesan and salt. Cook and stir until everything is well combined and hot.

Stir in chicken, broccoli and mixed vegetables. Adding the mixed vegetables is optional. You can use any mixed vegetables from your freezer or leftover vegetables from the previous night. Stir until hot.

Pour the filling into a prepared baking dish.

In a bowl, combine the egg, oil and remaining milk. Add the Carbquik or other low-carb baking mix. Add the cheese and blend well. If you are not following a low-carb diet, you may substitute the Carbquik with another baking mix or pancake mix.

Spoon the batter over the filling mixture.

Sprinkle with sliced almonds.

Bake at 375 degrees for 20-25 minutes.

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Chicken Pot Pie Soup

Low-Carb Chedeary Chicken Pot Pie

This comforting classic gets a modern twist with a golden, savory crust made from a low-carb baking mix and a sprinkle of sliced almonds for the perfect crunch. It’s rich, satisfying, and comes together beautifully with a simple side salad.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 8

Equipment

• 1 measuring cup
• Measuring spoons
• 1 knife
• 1 large saucepan
• 2 large spoons
• 1 large baking dish
• 1 medium bowl

Ingredients

  

• 1 can condensed cream of chicken soup
• 1 cup milk divided
• 1/2 cup onion chopped
• 1/2 pkg. cream cheese softened
• 1/4 cup celery chopped
• 1/4 cup carrots shredded (optional)
• 1/4 cup Parmesan
• 1/2 tsp. salt
• 3 cups cubed or shredded chicken cooked
• 1 egg
• 1 10- oz pkg. frozen chopped broccoli or broccoli florets cooked and drained
• 1 cup frozen vegetables or leftover vegetables
• 1 Tbsp. oil
• 1 cup Carbquik or other low-carb baking mix
• 1 cup sharp cheddar cheese shredded
• 1/4 cup sliced almonds

Instructions

 

• Combine soup, 1/2 cup milk cream cheese, celery, carrots, Parmesan and salt in a large saucepan.
• Cook and stir until hot and everything is well combined.
• Stir in chicken and broccoli.
• Stir until hot.
• Pour the filling into a prepared baking dish.
• Combine the egg, oil and remaining milk in a bowl, .
• Add the Carbquik or other low-carb baking mix. If you are not following a low-carb diet, you may substitute the Carbquik with another baking mix or pancake mix.
• Add the cheese and blend well.
• Spoon the batter over the filling mixture.
• Sprinkle with almond.
• Bake at 375 degrees for 20-25 minutes.

Keyword Cheddary Chicken Pot Pie, Chicken Pot Pie, Leftover recipe, Low-Carb Appetizer, Low-Carb Cheddary Chicken Pot Pie, Low-Carb Recipes, Pot Pie, Shredded Chicken recipe, Using up leftovers