Low-Carb Mini Chicken Pot Pies

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5 from 51 votes

Low-Carb Mini Chicken Pot Pies

1 hour
Calories 820kcal

Ingredients

  • 1/2 cup butter (melted, 113 g/ 4 oz)
  • 2 large eggs
  • 3/4 cup coconut flour (melted, 113 g/ 4 oz)
  • 1 tablespoon psyllium husks (melted, 113 g/ 4 oz)
  • 1/4 teaspoon sea salt
  • 1 large eggs (melted, 113 g/ 4 oz)
  • 1/4 cup unsalted butter (melted, 113 g/ 4 oz)
  • 1/2 white onion (melted, 113 g/ 4 oz)
  • 3 cloves garlic (melted, 113 g/ 4 oz)
  • 1 teaspoon fresh herbs (melted, 113 g/ 4 oz)
  • 10 ounces frozen peas (melted, 113 g/ 4 oz)
  • 1/2 cup frozen green beans (melted, 113 g/ 4 oz)
  • 1 pound cooked chicken (melted, 113 g/ 4 oz)
  • 1/2 cup chicken broth (melted, 113 g/ 4 oz)
  • 1 1/2 cups heavy cream (melted, 113 g/ 4 oz)

Instructions

  • Preheat the oven to 190 °C/ 375 °F and place four medium ramekins on a baking sheet.
  • Make the crust by combining the eggs, coconut flour, psyllium husk if using, and salt.
  •  Mix until crumbly then pour in the butter.
  • Form into a ball and chill until ready to bake.
  • Chop the onion...
  •  ...
  • and mince the garlic and herbs.
  • Melt the butter in a large skillet over medium heat.
  •  Add in the onion, garlic, and herbs.
  • Cook until soft and fragrant about 3-4 minutes.
  • Add in the thawed vegetables, ...
  •  ...
  • shredded chicken, and broth.
  • Cook until broth has mostly absorbed, about 3 minutes.
  •  Pour in the heavy cream and simmer until thick about 5-7 minutes.
  • Season with salt and pepper to taste.
  • Pour the filling into the ramekins.
  •  Roll out the dough between two pieces of parchment 1/4-inch (1/2 cm) thick.
  • Cut the dough slightly larger than the ramekin.
  • Using the parchment gently flip onto the filled ramekins.
  • Pinch the sides together and fix any cracks.
  • Repeat until all ramekins are covered.
  • If you have any dough leftover you can make any shapes you desire to fill in any cracks or for decoration.
  •  Whisk together an egg and 1 tablespoon of water.
  • Brush over the crusts.
  • Transfer to oven.
  • Bake 20 minutes until the crust is golden brown and crisp.
  • Serve immediately.

Nutrition

Calories: 820kcal

Originally posted 2019-02-20 17:51:25.

Article Categories:
Lunch

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