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Home » Crock Pot Recipes » Crock Pot Crustless Chicken Pot Pie

Crock Pot Crustless Chicken Pot Pie

Published: Jun 3, 2016 · Modified: Jun 9, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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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.

Crock Pot Crustless Chicken Pot Pie recipe is gluten free and low carb. A creamy sauce with chicken and vegetables is delicious and a perfect family recipe via flouronmyface.com

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.

Crock Pot Chicken recipes page

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.

Low Carb Crock Pot Crustless Chicken Pot Pie recipe via flouronmyface.com

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
  • ¼ cup cooking sherry
  • 2 tablespoons butter
  • 4 tablespoons flour
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 2 cups milk
  • a handful of spinach leaves, torn or chopped
Directions
  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 saucepan 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.

Print the Crock Pot Crustless Chicken Pot Pie recipe below

Low Carb Crock Pot Crustless Chicken Pot Pie recipe via flouronmyface.com

Crock Pot Crust-less Chicken Pot Pie

Arlene Mobley - Flour On My Face

Crock Pot Crust-less Chicken Pot Pie

Enjoy all the flavors of an Atkins Crustless Chicken Pot Pie at home made with real ingredients and so much better for you!
5 from 8 votes
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Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Main Dish
Cuisine American
Servings 6 servings
Calories 206 kcal

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
  • ¼ cup cooking sherry
  • 2 tablespoons butter
  • 4 tablespoons flour
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 2 cups milk
  • Handful of spinach leaves torn or chopped
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Instructions 

  • 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 sauce pan 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 lightly. 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 a few more minutes to heat.

Nutrition

Calories: 206kcal | Carbohydrates: 14g | Protein: 17g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1199mg | Potassium: 686mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2160IU | Vitamin C: 55mg | Calcium: 134mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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 200+ Crock Pot Recipes!

Easy Crock Pot Recipes by Flour On My Face

 

 

 

 

 

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Rikki

    January 26, 2019 at 4:12 pm

    5 stars
    Yes! I've been looking for an at home version of this. I love the Atkins one so much. Can't wait to try!

    Reply
  2. Lise

    December 28, 2017 at 11:36 am

    Hello, this is what I’ve been looking for! Sounds delicious! How many carbs per serving?

    Reply
    • Arlene Mobley

      December 28, 2017 at 8:47 pm

      5 stars
      Hi Lise

      13.8g carbs and 2.2g of fiber per serving. Enjoy!

      Reply
  3. Susa

    October 07, 2017 at 6:32 pm

    Any way to do this with non-dairy milk and gluten-free flour? Thanks.

    Reply
    • Arlene Mobley

      October 08, 2017 at 11:36 am

      Susa

      I have never tried thickening anything with a gluten free flour but isn't cornstarch gluten free?

      Reply
  4. Kimberly L Wallace

    June 06, 2017 at 3:13 pm

    My favorite is the Chicken Pot pie also, but what about the spinach? I will try this, SOON. And I am going to try to cut way back on my carbs for the same reason.

    Reply
    • Arlene Mobley

      June 08, 2017 at 12:33 am

      Kimberly OOPs sometimes I am in such a hurry to share a delicious recipe I accidentally forget an ingredient! I'm heading over to update the recipe right now!

      Reply
  5. Clay Williams

    January 31, 2017 at 6:49 am

    Where does the sherry come into play? not one mention of it for cooking.

    Reply
    • Arlene Mobley

      March 22, 2017 at 3:31 pm

      Clay I updated the recipe.

      Reply
      • Deb Peters

        August 09, 2017 at 7:04 am

        Exactly how much sherry is used? The recipe simply states a 1/4 cooking sherry. Would this be 1/4 cup?

      • Arlene Mobley

        August 11, 2017 at 12:07 am

        Deb

        Yes it is 1/4 a cup of cooking sherry.

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

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