Keto Mini Chicken Pot Pies

Print Pin
4 from 78 votes

Keto Mini Chicken Pot Pies

1 hour 15 minutes
Calories 400kcal


  • 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


  • 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.


Calories: 400kcal

Originally posted 2019-02-20 18:09:12.

Article Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating