In a large bowl mix the sauce ingredients. Add 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.
Cooking Chicken for Casseroles: 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.Mixed Vegetables:I chose to use vegetables found in traditional chicken pot pie. I used ½ cup each corn, peas, and chopped green beans. Corn and peas are a bit on the carby side but each serving only has a small amount. The net carbs include the optional veggies.To Reheat: you can reheat the leftover chicken pot pie in the microwave for 1-2 minutes or until it’s hot. Another option is to heat it in the oven at 350 degrees for 10-15 minutes. Once heated through serve. To Freeze: Keep the pot pie in a freezer-safe container and freeze for up to 2 months. Defrost in the fridge and warm up before serving. Substitutions: you can swap the chicken thighs for chicken breasts, turkey, or even ground beef. Prep Time: cook the chicken ahead of time and refrigerate until you are ready to cook the dish.