When I first went low-carb, I’ll admit I had no intention of giving up my favorite meal — rich chicken pot pie with a buttery pastry crust — for any significant stretch of time. Thankfully, I stumbled upon the recipe below and didn’t have to give up my pet pot pie. It's now my go-to comfort food meal, featuring juicy chunks of chicken in a rich gravy topped with a buttery, golden brown crust. You're going to love it too!
During the colder months, I make this dish almost every Sunday night, but it stays in the rotation year around. All you need to add is a side salad or some roasted broccoli or Brussels sprouts to round out the meal.