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Low-Carb Chicken Pot Pie (or Turkey)

User Rating 3 Star Rating (2 Reviews)


Updated July 25, 2014

low-carb chicken pot pie

Low-carb biscuit topping for chicken pot pie.

Rick Lew/Photolibrary/Getty Images
I recently heard that pot pie made with biscuits on the top is "Vermont style," which made sense to me, since I grew up in Vermont and that's the way my mother always did it. That's why this pot pie is made with my low-carb biscuits on the top.

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes


  • 3 C cut-up chicken or turkey meat (fully cooked)
  • 1/4 C butter (half a stick) or oil
  • 1/2 C minced onion
  • 1/2 C chopped green or red bell pepper
  • 1/2 t black pepper
  • Flour and/or low carb thickener (see note below)
  • 2/3 C unsweetened soy milk
  • 1/3 C heavy cream
  • 1 C (or so) chicken broth, or use chicken soup base
  • 1 bag frozen green beans
  • Salt (to taste)
  • Note: This recipe incorporates biscuit dough, which requires additional ingredients and prep (recipe included below.)


  • Preheat oven to 400 F.

  • Melt butter in large saucepan over medium heat.

  • Cook onion in butter until it begins to soften.

  • Add chopped pepper and black pepper, and let it cook for a minute.

  • Add the flour here if you are going to use it; let it cook a minute.

  • Add the milk, cream, and broth. If you are using guar or xanthan gum, or other specialty product, use these here. For the broth, I use Better than Bouillion soup base and make it about double the concentration the package calls for, then use no salt, for a more chickeny flavor.

  • Add the chicken or turkey and then green beans. Some water will come out of the beans during cooking, so the sauce should be a little on the thick side. While that heats back up, make the biscuits.

  • When the biscuit dough is made and the pot pie mixture is bubbling hot, dump the contents of the saucepan into a 2 quart casserole dish.

  • Spoon the biscuit dough on the top, leaving room for expansion. (You can drop extra biscuit dough on a piece of foil to cook alongside the pot pie.)

  • Bake about 10 minutes until biscuits are golden brown.

Nutritional Information: Each of about 7 servings has 5 grams effective carbohydrate plus 3 grams fiber, 20 grams protein, and 247 calories. This includes using 1 tablespoon of flour and one tablespoon ThickenThin. Using all flour would add an extra gram of carb and eliminate one gram of fiber.

Tips on Thickeners: The thickener in this dish is really up to you. You can use about 2 tablespoons of flour, or you can go for more specialty products. I usually use half bean flour and half of a specialty product, like guar gum or ThickenThin NOT Starch. For more information, see How to Thicken a Low Carb Sauce.

Tip on the Liquid: Whether you use milk, cream, or unsweetened soy or almond milk is really up to you and the specific diet you are on. For the fewest carbs, I like the balance of unsweetened soy (or almond) milk plus cream for richness. For more information, see Carb Counts in Dairy Products.

User Reviews

Reviews for this section have been closed.

 5 out of 5
, Guest Tash

Great recipe - thanks! I added carrot, courgette, leek, ground chili and a little grated cheese (on top). I couldn't find powdered egg whites for the biscuit topping so instead used 2 beaten egg whites and didn't add the extra 1/2 cup milky liquid. Perfect winter comfort food, will definitely make this again.

16 out of 16 people found this helpful.

See all 2 reviews

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