Low-Carb Chicken Pie
Description
This simple pot pie is so good, your family won't know that it is low carb and you probably won't have leftovers! You will feel much better knowing that you served them a healthier version of the traditional pot pie. Serve it with your favorite crisp, hea
Ingredients
3 cups shredded rotisserie Chicken
2 carrots, chopped
2 stalks of celery, chopped
1/2 cup frozen peas
2 T. onion, chopped small
1 cup frozen green beans
2 cups chicken or vegetable broth or stock, boxed and organic
a little cornstarch, to thicken the broth
1 sheet Pepperidge Farms puff pastry
salt and pepper, to taste
poultry seasoning, to taste
1/4 t. thyme, dried
Directions
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Preheat oven to 350 degrees.
Put broth in a pan and boil. Add cornstarch when boiling, stir until smooth. Add veggies and chicken, cook at boil for a few minutes. Add spices to taste.
Pour into large pie pan or casserole dish. Roll out puff pastry to size needed. Lay over the top, poke holes and bake in oven until pastry is done.
Wait 15 minutes before serving.
Makes 9 big servings. (5 g net carbs per serving)