Crock Pot Crustless Chicken Pot Pie Recipe

Crock Pot Crustless Chicken Pot Pie recipe is a good way to enjoy the flavors of a pot pie without all the carbs of a crust. It is one of my favorite crock pot chicken recipes.

I’ve mentioned a few times that I have been on a low carb diet for a while now.

Actually, I wouldn’t consider it a low carb diet anymore but a way of life. It’s been two years this month since I made this huge lifestyle change in the way I eat. I’ve lost 60 pounds and have maintained the weight loss. YEAH!

As much as I prefer homecooked meals sometimes I like to keep a few low carb meal options in the freezer for busy days when I just don’t have time to make lunch.

Crock Pot Chicken recipes

This Crock Pot Crustless Chicken Pot Pie recipe is one of my favorite crock pot chicken recipes.

I always fill a couple of freezer containers to save for lunch or dinner when I don’t feel like cooking.

I put all my crock pot chicken recipes on one page so those of you who love chicken as much as I do can easily find all my crock pot chicken recipes.

Atkins Crustless Chicken Pot Pie Copycat recipe

I recently tried the Crustless Chicken Pot Pie from Atkins. It was so good. But with most frozen food options, there is a huge amount of sodium in them.

I’ve been keeping an eye on my sodium intake also.

I’m okay with occasionally eating a frozen meal that is high in sodium but I try not to make a habit of it.

I fell in love with the Atkins Crustless Chicken Pot Pie.

So much that I decided I was going to make my own Copy Cat version of the Atkins meal so I could control the amount of sodium in my diet and still enjoy the flavors of the Crustless Chicken Pot Pie whenever I craved it.

It is pretty easy to control your sodium intake when you make a recipe at home with real ingredients.

This Crock Pot Crustless Chicken Pot Pie recipe has all the delicious flavors of the frozen one but takes so much better because it is homemade.

How to make Crock Pot Crustless Chicken Pot Pie Recipe

Ingredients

3 boneless skinless chicken breasts (about 1.5 pounds), cut into bite-size pieces
1 teaspoon seasoned salt
1 teaspoon black pepper
2 cups cauliflower florets, chopped finely
2 cups broccoli florets, chopped finely
1 carrot cut into 2 inch long strips
32 ounces chicken broth
1 bay leaf
1/4 cup cooking sherry
2 tablespoons butter
4 tablespoons flour
1/2 teaspoon black pepper
1/4 teaspoon salt
2 cups milk
a handful of spinach leaves, torn or chopped

Directions

Place the chicken in a 4-quart crock pot and season with seasoned salt and pepper.
Add the next 8 ingredients to the crock pot and stir well.
Cook on high for 2 hours.
In a saucepan on the stove melt the butter. Add the salt and pepper and whisk.
Add the flour and whisk well for about 1 minute to allow the butter and flour to brown slightly.
Whisk the milk into the pot.
On medium-high whisking continually bring to a boil.
Boil while whisking until the sauce is the consistency of cooked pudding.
Remove the saucepan from the heat.
Pour into the crock pot with the other ingredients (except the spinach) and stir well.
Place a triple layer of paper towels over the crock pot and place the lid over the paper towels.
Continue cooking on high for 2 more hours.
Right before serving add the spinach and cook for a few minutes to heat and wilt.

Print the Crock Pot Crustless Chicken Pot Pie recipe below