Keto Recipes

Keto Mini Chicken Pot Pies

Satisfy your comfort food cravings with these delightful Keto Mini Chicken Pot Pies. This low-carb rendition of a classic dish brings together tender chicken, savory vegetables, and a creamy sauce encased in a flavorful keto-friendly crust. Perfectly portioned into mini pies, this recipe is not only delicious but also adheres to a Let’s embark on a culinary journey that combines the essence of traditional pot pies with the principles of a low-carb diet.


For the Crust:
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg
  • 1/2 teaspoon salt
For the Filling:
  • 2 cups cooked chicken, shredded
  • 1 cup broccoli, chopped
  • 1/2 cup bell pepper, diced
  • 1/2 cup mushrooms, sliced
  • 1/4 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1 cup chicken broth
  • 2 tablespoons cream cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Keto Meal Plan for Free: 

Nutrition Facts (Per Mini Pie – Makes about 12 servings):

  • Calories: 280
  • Total Fat: 24g
  • Total Carbohydrates: 6g
  • Dietary Fiber: 3g
  • Net Carbs: 3g
  • Protein: 10g

Keto Meal Plan for Free: 


This recipe yields approximately 12 keto mini chicken pot pies.

Keto Meal Plan for Free: 


1. Preheat and Prepare:
  • Preheat your oven to 350°F (175°C).

2. Make the Crust: a. In a food processor, combine almond flour, coconut flour, cold butter cubes, egg, and salt. b. Pulse the ingredients together until a dough-like substance forms. c. Cut the dough into 12 equal pieces. Press one piece into the bottom and up the sides of a muffin tin to make the crust.

3. Par-Bake the Crust:
  • Get the oven ready and put the crusts in it. Bake them for 8 to 10 minutes, or until they start to turn brown. Take it out of the oven and set it away.

4. Prepare the Filling: a. Put olive oil in a pan and heat it over medium-low heat. Chopped onions and garlic should be added and cooked until soft. b. Put in broccoli, mushrooms, and diced bell pepper. Cook the veggies until they are almost soft. c. Mix in the dried thyme, salt, and pepper along with the chicken shreds. d. Put heavy cream, cream cheese, and chicken broth in a different bowl and mix them together until the mixture is smooth. Add this to the pan and stir it around until everything is well mixed. For an extra 5 minutes, cook.

5. Assemble and Bake:
  • Put some of the chicken and veggie mix into each muffin tin crust that has been partially baked.
6. Bake to Perfection:
  • It should take 20 to 25 minutes in the oven for the crust to turn golden brown and the liquid to bubble.
7. Cool and Serve:
  • Wait a few minutes for the tiny pot pies to cool down before carefully taking them out of the muffin tin. Enjoy while still warm!

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