This ain't your grandma's pot pie!
If you love pot pies like I do, but hate the 40-plus carbohydrates for a 10-ounce mini pie serving, try this mock chicken pot pie with a fried onion crust on top. I’ve made this recipe with several different ingredients, and if you're trying to eat low-carb or on a lower-carb diet, it’s seriously delicious. With the chill of fall in the air, there’s no better comfort food than this old favorite with a low-carb twist.
- 1 (10.75-ounce) can condensed cream of chicken soup
- 1 (10.5-ounce) can chicken broth
- 1 (15-ounce) can sweet peas or (10-ounce) package frozen green peas, thawed (if you don’t like peas, green beans or corn work as well)
- 2/3 cup water
- 2 carrots diced (or more if you love carrots)
- 2 stalks celery diced
- 4 chicken breasts (or go the easy route with a pre-made rotisserie chicken)
- Fried Onions (I like French's)
- Salt and pepper to taste
- Preheat oven to 350°F.
- Slow cook the 4 chicken breasts in chicken broth with salt and pepper to taste. I just do them on the stove in a covered pan for about 2 hours. Instapots work great for chicken. You can also boil the breasts if you need to be quick, but the meat won’t be as tender. It’s up to you what texture you’d like in your pot pie—shredded or cubed. I like shredded. Want to make it super easy—shred a pre-made rotisserie chicken.
- Once the chicken is done, melt some butter in a skillet over medium heat, and cook the celery and carrots until the celery and carrots are tender—about 15 minutes, stirring occasionally. Add condensed cream of chicken soup, water and peas. Add chicken. Bring to a simmer so mixture is bubbling. Taste and add more salt and pepper if needed.
- Simmer for five minutes or until mixture thickens. Pour mixture into casserole or glass baking dish. Top generously with fried onions.
- Bake for 10 minutes or until onions are golden brown. Enjoy!
Creative ideas for pot pies? Let us know in comments.