Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup cauliflower florets (steamed and chopped finely)
- 1/2 cup heavy cream
- 1/4 cup chicken broth (low-sodium)
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1/4 cup diced carrots (optional, for added texture and flavor)
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons almond flour (for thickening)
- 1 egg (for egg wash)
- 1 package of almond flour pie crust (or make your own keto-friendly crust)
Instructions:
- Preheat the oven to 375°F (190°C). Grease a muffin tin or individual pie dishes with a little butter.
- Make the filling: In a large pan, melt the butter over medium heat. Add the diced onion, celery, and carrots (if using), and sauté for about 5 minutes until softened.
- Add the chicken: Stir in the shredded chicken, garlic powder, onion powder, thyme, salt, and pepper. Mix well.
- Make the creamy sauce: Pour in the chicken broth and heavy cream, and bring to a simmer. Stir in the shredded cheddar cheese and continue to cook until the sauce thickens, about 5-7 minutes.
- Thicken the filling: Sprinkle almond flour over the mixture, stirring continuously until the filling thickens and becomes creamy.
- Assemble the pies: Roll out the keto pie crust and cut circles to fit into the bottom of each muffin tin or pie dish. Press the crust into the tin and fill each one with the chicken mixture.
- Top with crust: Roll out another piece of crust and place it on top of the filling. Pinch the edges to seal. Use a fork to create small slits in the top for ventilation.
- Egg wash: Beat the egg and brush it over the top of each mini pot pie for a golden finish.
- Bake: Place the pot pies in the oven and bake for 20-25 minutes or until the crust is golden brown and the filling is bubbling.
- Serve: Let the mini chicken pot pies cool for a few minutes before serving. Enjoy your delicious keto comfort food!
