My Low Carb Chicken Pot Pie is comfort food at it’s finest. It is full of vegetables, chicken, a rich creamy sauce, and then topped with a cheesy biscuit. This post was sponsored by Green Giant as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
My family isn’t new to Green Giant Riced Veggies. We frequently use their riced cauliflower varieties in place of rice. They are a quick and easy side dish with their microwavable bags. It is easy to put a layer of Riced Veggies in a bowl and then top with a curry, stew, or another saucy main dish. I love that the Riced Veggies are 100% vegetables with no fillers. They are naturally gluten and grain free and low carb.
I decided to change it up and incorporate the Green Giant Riced Cauliflower Medley into a Low Carb Chicken Pot Pie. It was an easy way to boost the veggie count for my family. I’m planning on using the Riced Cauliflower and Sweet Potato variety to make a lower carb sweet potato casserole for Thanksgiving. Let me know in the comments how you will be using Riced Veggies in your holiday meals.
I also have a great coupon for $1 off Green Giant for my readers. Just click here to go to the coupon.
Low Carb Chicken Pot Pie with Biscuit Topping – Grain & Gluten Free, THM S, Keto
Base Ingredients:
6 chicken thighs, cooked and chopped (or 3 cups leftover cooked chicken) ***
Green Giant Riced Cauliflower Medley, cooked according to package instructions and drained
1 1/2 cups mixed veggies of your choice (I used 1/2 cup each corn, peas, and chopped green beans)
4 oz cream cheese, softened
4 oz chicken broth, warmed
2 tbsp butter, melted
2 oz half and half or heavy cream
1 tsp salt
1/2 tsp gluccomannan (or other thickener of your choice)
*** To easily cook the chicken thighs I just cooked them covered at 400 for 30 minutes. I let them cool for a few minutes and then proceeded with the recipe.
Biscuit Ingredients:
1 1/2 cups almond flour
1/4 cup sour cream
1 egg
2 tbsp butter, softened
1 tbsp coconut flour
1 tsp baking powder
1/2 tsp garlic powder
1/4 tsp salt
1 cup shredded mozzarella
Instructions:
Preheat oven to 350.
Combine the chicken, riced cauliflower, and additional vegetables in a medium bowl.
In a small bowl mix the rest of the base ingredients to make the sauce. Add to the chicken and vegetables and mix well. Pour into a deep dish pie plate.
Combine all the batter ingredients (except the mozzarella) in a medium bowl and mix until smooth. Gently fold in the mozzarella. Using your fingers drop small blobs onto the top of the pot pie. Bake for 40 minutes or until the topping is firm and golden brown.
Ingredients
Base Ingredients:
- 6 chicken thighs cooked and chopped (or 3 cups leftover cooked chicken) ***
- Green Giant Riced Cauliflower Medley cooked according to package instructions and drained
- 1 1/2 cups mixed veggies of your choice I used 1/2 cup each corn, peas, and chopped green beans
- 4 oz cream cheese softened
- 4 oz chicken broth warmed
- 2 tbsp butter melted
- 2 oz half and half or heavy cream
- 1 tsp salt
- 1/2 tsp gluccomannan or other thickener of your choice
Biscuit Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup sour cream
- 1 egg
- 2 tbsp butter softened
- 1 tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 cup shredded mozzarella
Instructions
- Preheat oven to 350.
- Combine the chicken, riced cauliflower, and additional vegetables in a medium bowl.
- In a small bowl mix the rest of the base ingredients to make the sauce. Add to the chicken and vegetables and mix well. Pour into a deep dish pie plate.
- Combine all the batter ingredients (except the mozzarella) in a medium bowl and mix until smooth. Gently fold in the mozzarella. Using your fingers drop small blobs onto the top of the pot pie. Bake for 40 minutes or until the topping is firm and golden brown.
