Rainy Days & Cozy Bakes: The Best (Easiest!) Chicken Pot Pie

Hey there! The weather in Oceanside has been downright soggy lately. Not exactly frightful, but let’s just say I wouldn’t be surprised if a duck floated by my window – thank goodness it is over (I hope!). And you know what rain means? Cold temps (usually) and ALL the Fall vibes but without the ‘Ber months. And when I get those Fall feels, I crave something warm, cozy, and comforting.

This recipe was born out of that exact mood—a need for something delicious and satisfying, without a ton of fuss. And let me tell you—this one DELIVERS. It’s easy-peasy, comes together lickety-split, and is just so good. Full stop.

This version also packs in more protein and a little less fat, but don’t worry—it’s still every bit as comforting as the original. Let’s get to it!

The Easiest Chicken Pot Pie (Lower Fat, Higher Protein & Still Delicious!)

Ingredients:

For the filling:

✔️ 4 tbsp butter + 1 tbsp (divided)
✔️ ½ small onion, chopped
✔️ 1 cup frozen green beans
✔️ 1 small can mushrooms
✔️ 4 large brussels sprouts, chopped
✔️ 2 cans of chicken
✔️ 1 cup half-and-half (instead of heavy cream)
✔️ ¼ tsp guar gum (mixed in ½ tbsp avocado oil)

For the topping:

✔️ 1 cup Carbquik (low-carb baking mix)
✔️ 1 tbsp mayo (down from ⅓ cup)
✔️ ¼ cup Greek yogurt (for extra protein!)
✔️ ½ - ⅓ cup milk substitute (start with ⅓ cup, add more if needed)
✔️ ¾ cup white cheddar cheese

Directions:

1️⃣ Preheat the oven to 375°F.
2️⃣ In a pan, sauté the onion, green beans, and brussels sprouts in 4 tbsp butter until soft. If using canned mushrooms, add them last so they don’t get too mushy.
3️⃣ Stir in the canned chicken and half-and-half, heating through.
4️⃣ To thicken, mix the guar gum with avocado oil, then stir into the filling.
5️⃣ Pour everything into an oven-safe dish.
6️⃣ In a bowl, mix the Carbquik, mayo, Greek yogurt, milk substitute, and white cheddar. Start with ⅓ cup of milk and add more until the batter is pancake-like.
7️⃣ Pour over the filling, spreading it evenly.
8️⃣ Bake for 45 minutes, or until golden brown.
9️⃣ Remove from the oven, swirl the remaining 1 tbsp butter over the top, and let it melt into golden, buttery goodness.
🔟 DIG IN!

Why You Need This in Your Life

This, without a doubt, is the best chicken pot pie I’ve made in a long time. It’s warm, creamy, cheesy, and just SO satisfying. But now, it’s a little lighter and higher in protein, making it a perfect cozy meal that still fits a healthy low-carb lifestyle.

Also—can we talk about white cheddar for a second? I love it. It’s got that extra bite that just makes everything better. But if you’re team regular cheddar, no judgment—this will still be amazing.

So tell me—are you a white cheddar or a regular cheddar kind of person? Let me know in the comments!

Stay cozy, friends. 💛
Total Servings: ~6 

Per Serving Macros: 

• Calories: ~364

• Protein: ~25.8g

• Carbs: ~18.7g

• Fat: ~25.7g

If you want to lower the fat content, here are some smart swaps.

1. Reduce Butter

• Current: 5 tbsp butter (55g fat)

• Swap: Use 2 tbsp butter + 1 tbsp avocado oil (monounsaturated fats, 14g fat instead of 55g)
  Savings: ~41g fat (~7g less per serving)

2. Use Less Cheese

• Current: ¾ cup white cheddar (27g fat)

• Swap: Use ½ cup or switch to a reduced-fat white cheddar
  Savings: ~9g fat (~1.5g less per serving)

3. Choose Fat-Free Half-and-Half or a Lighter Cream Substitute

• Current: 1 cup half-and-half (28g fat)

• Swap: Use 1 cup unsweetened almond milk + 2 tbsp fat-free Greek yogurt to maintain creaminess
  Savings: ~25g fat (~4g less per serving)

4. Reduce Mayo Further

• Current: 1 tbsp mayo (10g fat)

• Swap: Remove mayo entirely and increase Greek yogurt slightly
  Savings: ~10g fat (~1.6g less per serving)

5. Opt for a Leaner Biscuit Topping

• Current: Carbquik has 18g fat per cup

• Swap: Use ½ cup Carbquik + ½ cup almond flour for a lower-fat option (almond flour has more protein and fiber)
  Savings: ~4g fat (~0.7g less per serving)

These Are Not the Lord’s Chicken Nuggets—But They Are Delicious!

Let’s get one thing straight—these are not the Lord’s chicken nuggets. But trust me, they are homemade, crispy, and absolutely addictive! Best of all? I’d be willing to bet you already have the ingredients sitting in your pantry.

Now, tell me these don’t look just like McDonald’s nuggets?! Oh my goodness, I think they do! And dare I say… they taste even better?

The Inspiration Behind These Nuggets

I stumbled across this genius recipe on Pinterest, and while I wish I could shake the creator’s hand, this is the only link I could find for the original post. So credit where credit is due! Here’s her recipe.

What You’ll Need

• 1 (12.5 oz) can of chicken

• 2 eggs

• 1 cup shredded cheese

• ½ cup parmesan cheese

• Bacon crumbles (yes, please!)

• Your favorite seasoning (this is where you can customize—try plain, ranch seasoning mix, or BBQ seasoning. I go for about ½ tbsp depending on my mood.)

How to Make Them

1. Mix everything together in a bowl until well combined.

2. Drop by rounded spoonfuls onto a parchment-lined air fryer tray.

3. Air fry at 390°F for 15 minutes, flipping halfway through.

4. Now, if you want that true golden nugget look (like I did!), fry them for another 7 minutes to get that McD’s vibe.

Dipping Sauce Possibilities

Oh, the possibilities are endless! These nuggets are perfect dunked in:

• Buffalo sauce (hello, spice!)

• Sugar-free ketchup

• Spicy mustard

• Ranch (always a winner)

If you give these a try, let me know what seasoning and dips you use! I love seeing all the creative ways people make these their own.

Want more easy, sugar-free, and low-carb recipes like this? Stick around—because this midlife mama is just getting started!

Italian Onion Stew (Cipollata): A Low-Carb Comfort Food That’s Big on Flavor

Let’s talk about onions. They’re the underrated heroes of the kitchen—always in the background, adding depth and sweetness to our favorite dishes, but rarely the star of the show. Well, not today. Today, onions get their well-deserved moment in the spotlight with Cipollata, an Italian Onion Stew that’s rich, hearty, and—best of all—totally low-carb.

Yes, you read that right. A stew made almost entirely of onions can be low-carb if you know what you're doing. And lucky for you, I do.

What Is Cipollata?

Cipollata (pronounced chee-poh-LAH-tah) is a traditional Italian onion stew that hails from Umbria, Tuscany, and other regions where people understand the power of slow-cooked goodness. It’s typically made with onions, tomatoes, herbs, and sometimes Italian sausage for extra heartiness. The result? A dish that’s sweet, savory, and deeply satisfying—without the need for heavy starches or processed ingredients.

Why You’ll Love This Stew

1. It's a comfort food dream – Slow-cooked onions melt into a silky, flavorful base that tastes like it simmered for hours (because it did).

2. Super low-carb and keto-friendly – Unlike traditional stews that rely on potatoes or beans, this one is naturally low in carbs while still being ultra-satisfying. I have added a low carb pasta to give it more protein and chew. Because YUM.

3. Perfect meal prep option – Make a big batch, and you’ll have an easy, reheat-friendly meal ready for busy days.

4. Budget-friendly – Onions and broth are about as affordable as it gets, and if you throw in some Italian sausage, you’ve got a protein-packed dish that won’t break the bank.

How to Make Low-Carb Italian Onion Stew

Now, let’s get into the magic of making this comforting, soul-warming dish.

The ingredients are straight forward: 

4 large red onions (any sweet onion works), thinly sliced (approx. 800g)
2 tablespoons olive oil (30ml)
2 garlic cloves, minced
1/2 cup diced tomatoes (120g)
2 cups chicken broth (480ml) 

1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Salt and pepper to taste
1 tube Italian sausage (optional for extra protein)
Low-carb pasta (optional) 

Instructions:
🤌🏻 Heat olive oil in a large pot over medium heat. Add the onions and cook until soft and translucent, about 10 minutes.
🤌🏻 Add the garlic and cook for 1-2 minutes until fragrant.
🤌🏻 Stir in the tomatoes, oregano, and red pepper flakes. Cook for 5 minutes to allow the flavors to blend.
🤌🏻 Add the chicken broth and sausage. Simmer for 30 minutes, until the onions are tender and the stew is thickened.
🤌🏻 Add pasta and cook until it is tender, but not over done
🤌🏻 Season with salt and pepper to taste.

This makes 4 one cup servings, might be a little more with the added pasta and comes with about 11 net carbs. This number is totally based on the added pasta. If you omit, it is about 8 net carbs per serving and SO worth it. Comfort in a bowl. I am not even kidding! 

I hope you make this and ENJOY!!