Keto Mini Chicken Pot Pies
Calories 400kcal
Ingredients
- 1 pound chicken breasts (diced)
- 2 tablespoons butter (diced)
- 1 onions (medium
- 2 stalks celery (diced)
- 1/2 cup carrots (diced)
- 1/4 teaspoon dried thyme leaves
- 1 tablespoon white wine vinegar
- 1/2 cup chicken stock
- 1 1/2 cups heavy cream
- 1/2 cup frozen peas (diced)
- 2 teaspoons paprika
- 1 cup almond flour
- 1/2 cup coconut flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon dried thyme
- 2 large eggs
- 3 cups mozzarella cheese (diced)
- 10 tablespoons butter
Instructions
- Preheat oven to 350º Fahrenheit.
- If you are using a metal pan instead of a silicone cupcake/muffin pan, grease it lightly.
- Place pan on a cookie sheet.
- Have 2 sheets of parchment paper about 16 inches long and a rolling pin handy.
- Begin by preparing the filling.
- Over medium high heat melt 1 tablespoon of butter in a large, heavy, skillet.
- When butter stops foaming, add the diced chicken.
- Brown the chicken on all sides, then sprinkle lightly with salt and pepper.
- Turn heat to low and continue cooking until chicken is cooked throughout.
- Remove chicken to a plate and set aside for later.
- Heat the same skillet to medium and add 1 tablespoon of butter.
- When butter has stopped foaming, add the onions, celery, grated carrots and dried thyme to the skillet.
- Cook, stirring frequently until onions are slightly brown on the edges and cooked through.
- Add the white wine vinegar and stir, scraping up browned bits.
- When vinegar becomes syrupy, add the broth.
- Turn heat to high until broth simmers, then turn to low and simmer broth and vegetables until broth is reduced and slightly thickened.
- Stir in cream and paprika.
- Simmer on low until thickened.
- Add the chicken,peas, and any drippings into the sauce and briefly reheat.
- Sprinkle to taste with salt and pepper.
- Taste and adjust seasoning if desired.
- Turn off the heat and set aside until crust is ready to fill.
- Add almond flour, coconut flour, baking powder, salt and, dried thyme to a medium mixing bowl.
- Mix thoroughly using a whisk.
- Break eggs into a small bowl.
- Whisk to break up yolks.
- Add eggs to the dry ingredients and stir.
- A silicone scraper works well for this process.
- The mixture will be mealy.
- Place a large saucepan over low heat.
- Add butter and mozzarella cheese.
- Stirring constantly, melt butter and cheese.
- Do not be concerned if they remain separated.
- When both the cheese and butter are melted, remove from heat add the flour and egg mix, stirring rapidly.
- They do not have to completely combine.
- Pour mixture out onto one of the pieces of parchment paper.
- While dough is hot (but not hot enough to burn hands), kneed it to completely mix in the flour mixture.
- Form dough into a log shape and divide into 1/3 and 2/3 parts.
- Working quickly, cut the larger section of dough into 12 equal sections.
- Roll each section between two pieces of parchment paper to about a 4 1/2-inch circle.
- Press each circle into a cup on the muffin tin.
- Roll out to remaining third of dough.
- Using a biscuit cutter, cut out 12 circles to function as the top crust.
- It will be necessary to take the bits of dough not cut into circles and re-roll to cut more circles.
- Spoon the filling evenly into the bottom crust in the muffin cups.
- Do not over-fill.
- If you have extra filling, serve it with the pot pies to pour over the top.
- Top each mini pot pie with a circle and pinch edges to seal.
- Flute edges if desired.
- Using the point of a sharp knife, poke two to four vents in the top.
- Place muffin tin on a cookie sheet.
- Bake pot pies in preheated oven for about 17 to 22 minutes or until the tops are a golden brown.
- Let cool on a rack about 5 minutes before removing them from the muffin pan.
Originally posted 2019-02-20 18:09:12.
