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.
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.