Crock Pot Crustless Chicken Pot Pie

Crock Pot Crustless Chicken Pot Pie

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.

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

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 feel 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

• 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
• handful of spinach leaves, torn or chopped

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

Crock Pot Crust-less Chicken Pot Pie

★★★★★ 5 from 1 reviews

• Author: Arlene Mobley - Flour On My Face
• Prep Time: 15 mins
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 6
• Category: Crock Pot recipe
• Method: Slow Cooker
• Cuisine: American

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Description

Enjoy all the flavors of an Atkins Crustless Chicken Pot Pie at home made with real ingredients and so much better for you!

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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
• handful of spinach leaves, torn or chopped

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Instructions

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

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Nutrition

• Serving Size: 1 Serving
• Calories: 254
• Carbohydrates: 13.8g
• Fiber: 2.2g
• Protein: 32.6g

Have you converted one of your favorite frozen meals into a healthier homemade version? Share your recipe with me in the comments!

My Crock Pot Crustless Chicken Pot Pie recipes uses one of my favorite cream sauce bases. This sauce is so versatile I’ve used it in many recipes. Here are a few more recipes using my homemade cream sauce recipe you might enjoy!

Homemade Fettucini Alfredo Sauce My #1 Recipe of All Time

Spicy Cajun Chicken Fettuccini Alfredo

Vegetable Medley with Cream Sauce

If your looking for more easy crock pot recipes like this Crock Pot Crustless Chicken Pot Pie recipe head over to my crock pot recipe page where you will find 140+ Crock Pot Recipes!