The Low Carb Kitchen: Roasted Radish Chicken Pot Pie

This is a twist on a classic comfort dish making it low carb. The veggies and herbs can be adjusted to your liking or what you have on hand. The main thing is replacing potatoes with roasted radishes and topping with panko instead of crust.

The ingredients:

1-2 C diced radishes

2 TBSP Olive oil divided

1 chopped onion

Chopped celery

Other veggies desired

1-2 TBSP herbs

2 C cooked chicken cut up

2 C chicken broth

1/2 C kale

1/2 tsp xanthum gum

1/2 C heavy cream

Salt and pepper

1 C panko

1/4 C grated parmesan

The recipe:

Preheat oven to 425 degrees.

On a baking sheet, roast diced radishes tossed with olive oil, salt, abd herbs if desired. Bake 20-30 minutes.

Meanwhile, in a pan, cook the onion and celery in olive oil and butter until softened. Then add other veggies minus the radishes. Add xanthum gum over the veggies.

Add herbs, chicken, broth, and Kale and bring to a simmer.

Add the radishes and mix into the rest.

Stir in heavy cream and remove from the heat 

Reduce oven to 375 degrees.

Add mixture to greased baking dish.

Top with panko mixed with parmesan and herbs.

Bake 15-30 minutes until bubbly and browned.

Notes:

I used Herbes de provence for the herbs.

I used green beans, carrots, and peas for the additional veggies.

I used a Rotisserie chicken. 

For the panko, I used crushed pork rinds.

You can use a cornstarch slurry instead of xanthum gum. 

The radishes at 20 minutes were still a bit crunchy but still good. 

My oven took 15 minutes to finish.

I used 4 large ramekins to make individual servings.