Ultra Low Carb Chicken Pot Pie


Hello blog world!

Long time haven’t post, haven’t I? Well here you go, another ultra low carb recipe for you. I created this recipe after I saw this Light Chicken Pot Pie recipe on Facebook.

I totally knew that I’d love this recipe even though it’s quite a bit of task to prepare but the result is totally worth it.
In order to make this recipe to be ultra-low carb friendly since I am on Carb Nite® Solution, I had to modify the ingredients around.

So enjoy and let me know how you like it! Unfortunately I don’t have the exact macros for now.

Ultra Low Carb Chicken Pot Pie

Serves 5
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
Allergy Egg
Dietary Gluten Free
Meal type Breakfast, Main Dish, Side Dish, Snack
Misc Pre-preparable
Website Sue's Nutrition Buzz


  • 26oz cooked cauliflower florets
  • 1 1/2 tablespoon unsalted butter
  • 2 tablespoons coconut oil (divided)
  • 2 cups chopped celery
  • 1/2 cup Aroy-D Coconut Cream Concentrate
  • 2 tablespoons ground chia seeds (1 Tbsp whole chia seeds)
  • 22oz raw boneless skinless chicken breast (chopped into small cubes)
  • 1 Large egg
  • 1 teaspoon salt
  • 1 tablespoon Red Boat Fish Sauce
  • 1 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 2 teaspoons aleppo pepper powder
  • 1 teaspoon dried thyme
  • 2 teaspoons dried chives


Step 1
Let's start by making the filling first. Heat 1 tsp coconut oil on a skillet in medium heat.
Step 2
Saute chopped celery until fragrant. Remove from skillet and set aside.
Step 3
Meanwhile, mix ground chia seeds with coconut cream. Make sure to get most of the lumps away. Let it sit for a while so the mixture will be thicken.
Step 4
Heat 2 tsp coconut oil on the same skillet in medium high heat. Saute the chopped chicken breasts until no longer pink. Season with fish sauce, salt, pepper,dried thyme, aleppo pepper, and dried chives.
Step 5
Pour in the coconut cream/chia seeds mixture over the chicken, followed by the cooked chopped celery. Cook until most of the liquids become thick.
Step 6
Remove the chicken mixture to a bowl and let it cool a bit.
Step 7
Now let's make the "crust". Add chopped 1 1/2 Tbsp cold butter and the remaining 1 Tbsp coconut oil on the cooked cauliflower.
Step 8
Using a stick blender, mash the cauliflower until it resembles mashed potatoes. Make sure to do this in small batches so you won't end up with bunch of cauliflower chunks in your crust. Season to taste with salt and pepper.
Step 9
When most of the cauliflower has been mashed, add in the egg. Blend until incorporated.
Step 10
Grease 4 big ramekins with coconut oil. Using a tablespoon, scoop out the filling to the ramekin, topped with mashed cauliflower.
Step 11
I have 4 big ramekins, which each has 5 Tbsp filling + 3 Tbsp mashed cauliflower. The small ones have 2 Tbsp filling + 2 Tbsp mashed cauliflower.
Step 12
Set the oven to 350-400°F and broil for about 35-40 minutes or until the cauliflower turned golden brown.


I counted the servings as 5 since my 2 small ramekins is equal 1 big ramekin.

Products that I use in this recipe:

Cauliflower-Lemon Curry Stew

I don’t usually read any magazine let alone looking at recipes, but this time when I spotted Good Housekeeping magazine at my in-laws’ place I found myself flipping thru it and landed on this recipe.

Click to enlarge

Granted not all the ingredients are Paleo friendly but it’s really not that difficult to modify though. Besides it turned out super yummy and hearty veggie dish.

Cauliflower-Lemon Curry Stew (adapted from Good Housekeeping Cauliflower-Lime Curry)
2 small cauliflower head -cut into florets
1 lb string beans – remove ends
1-2 Tbsp coconut oil
1/2 white onion-chopped
2 small organic lemons
2-3 tsp curry powder
1/2 can coconut milk (full fat!)
1 tsp cumin powder
1-2 Tbsp sunflower seed butter or other nut butter (except peanut butter cuz it’s legume)
1 tsp chipotle chili powder (or more if you like it spicy)
1-2 tsp salt (or to taste)

1. Grate the lemon to get the lemon zest. Do this before squeezing out all the juices.

2. Heat the pan with 1-2 Tbsp coconut oil in medium high heat. Saute the chopped onions until translucent. Pour 1/2 can coconut milk (I used Arroy-D coconut cream because it’s much creamier than the watered down coconut milk. Beside this brand coconut cream is free of any additives such as guar-gum or xantham gum). Let it simmer a bit.

3. Mix in the cauliflower florets, curry powder, cumin, salt, black pepper and chipotle chili powder. Cover and cook in medium heat for about 5 minutes.

4. Meanwhile cut your green bean strings into matchstick shapes. For easy way, use kitchen scissors to do the task!

5. Mix the lemon juice with 1-2 Tbsp nut butter of your choice (I used sunflower seed butter) until everything combined.

6. Uncover the pan then dump the cut up string beans and nut butter-lemon mixture. Stir until everything combines. Keep in mind to cook in medium heat because once you add the nut butter in, it could dry out really quickly and you could end up with an extremely burnt sauce! Cover the pan for another minute to cook the green beans until tender.

7. Lastly, pour in the lemon zest. Adjust the taste accordingly. After everything set, turn up the heat to medium high to thicken the sauce a bit. Turn off the heat until it reaches to your desired consistency. I like mine to be thick and creamy.

Enjoy it with Roasted Lamb Leg!

Cauliflower “Mashed Potatoes”

I was never a big fan of mashed potatoes but this Cauliflower “Mashed Potatoes” surely won my heart! It’s super easy and you can put any seasonings you want. In my case, I prefer to keep the Cauliflower “Mashed Potatoes’ unseasoned because I like to eat them with another dish that has lots of sauce/gravy.

Cauliflower “Mashed Potatoes”
1 cauliflower head – cut into chunks

Optional seasonings:
2 Tbsp melted butter
Salt and pepper to taste
Coconut milk/yogurt/heavy cream

1. Steam the cut out cauliflower for about 5 minutes – set aside and let it cool

2. Puree the cooked cauliflower in your food processor (This is the time you add the seasonings if you want to make seasoned Cauliflower “Mashed Potatoes”)

3. Done!

Blah Monday

Today was a total Blah day…*blame it on Monday*

I didn’t do any workout today, thanks to my laziness PLUS my neck still feels tight (on upper back left)….how could this last for more than 2 days? BLAH!

Breakfast just left over stuff and sweet potato – dang I got addicted to sweet potatoes and I could consume them anytime, not just as post workout meal anymore.

Since I didn’t do any cooking over the weekend, I will be cooking mostly quick simple meals throughout the week (that would be lots of stews/roasts). Today I made another beef stew (with 2 tomatoes, ginger and chicken broth) seasoned with Trader Joe’s 21 Seasoning Salute

Sorry I didn’t take the finished product because it doesn’t look much different from other beef stews that I made previously.

Made another batch of Roasted Curried Cauliflower again, which didn’t turn out quite successful, thanks to my half-ass experiment of using salted butter instead of avocado oil and salt…BLAH!

And we burned our pan while steaming stuff because both of us just totally forgot to check the water while steaming it on high fire..BLAH!

For some reason, something’s wrong with my appetite – didn’t quite enjoying my dinner today.

Butternut squash puree soup, steamed Chinese greens and failed Roasted Curried Cauliflower (I had the 21 Seasoning Salut Beef Stew afterward but too lazy to take the pic)

My neck starts to bother me again, so I better sign off and go sleep. Damn, I hate stiff neck! 🙁 What do you do for remedy? Massage would be good but apparently I can’t stand being massaged too hard…I feel hurt LOL. Or maybe I should just put on that hot patch thingy, but I remembered we don’t have any at home now…*sigh*

Which cooking method do you do when in a pinch?
Mine would be steaming, stewing and roasting – less dishes to wash..HA!

Oh well good night!

Asian style Cauliflower “Fried Rice”

I’ve made Cauliflower Fried Rice a couple times before but haven’t got a chance to make it the “Asian way”. So using whatever ingredients I had in my pantry, I whipped this in under 30 minutes.

Asian style Cauliflower “Fried Rice”
1 cauliflower head
1/2 white onion -diced
2 cups of frozen veggies (I used carrots and peas)
1-3 Tbsp coconut aminos
4 large eggs
Salt and pepper (white and black) to taste
1-2 Tbsp pure sesame oil
4 slices of uncured – minced

yea I saved Fage yogurt container to contain the minced onions.

1. Grind the cauliflower in your food processor coarsely. Do not over grind, or you’ll end up with a mushy “fried rice” (unless you don’t mind)
2. Beat 4 large eggs and make a huge omelet – after it cooled down, fold and slice them thinly
3. Heat avocado oil on the pan in medium high heat
4. Saute the onions until translucent, add in the veggies and cauliflower
5. Season with coconut aminos, salt, and pepper
6. Add in the sliced eggs
7. Turn off the heat, add in the pure sesame oil

Supposedly I topped everything with green onions, but I had NONE so I left it out.

I might under-seasoned the “fried rice” a bit as it tasted kinda bland. Feel free to adjust the seasonings according to your taste. I don’t mind under-seasoned as I could always add more, but can’t fix anything over-seasoned (is that even a word?)

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