Keto Mini Chicken Pot Pies

Craving a warm, comforting dish that fits perfectly into your keto lifestyle? These Keto Mini Chicken Pot Pies are a game-changer! With a buttery, low-carb crust and a creamy, savory filling, they bring all the flavors of classic chicken pot pie without the carbs. Perfect as a hearty dinner or a satisfying snack, these mini pot pies are easy to make and ideal for meal prep. Whether you’re hosting a gathering or just indulging in some cozy comfort food, this recipe is sure to become a favorite in your keto repertoire!

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Why You’ll Love Keto Mini Chicken Pot Pies

• Keto-Friendly: Packed with low-carb ingredients, these pot pies keep you in ketosis while satisfying your cravings.
• Portion-Controlled: The mini size makes it easy to enjoy just the right amount while sticking to your macros.
• Meal Prep Perfection: These freeze beautifully, making them a convenient option for busy days.
• Comfort Food Classic: All the nostalgic flavors of chicken pot pie, reimagined for your keto lifestyle.
• Customizable: Swap out the chicken for turkey or add your favorite low-carb veggies to make it your own.

My Personal Experience

I remember the first time I made these Keto Mini Chicken Pot Pies—it was a chilly evening, and I was craving something warm and satisfying. These little pies were an instant hit with my family, even the non-keto folks! The flaky almond flour crust and creamy filling are a match made in keto heaven. Now, I make a batch whenever I want to indulge in comfort food without derailing my goals. Trust me, these are worth every bite!

Required Equipment

• Mixing Bowls: Perfect for combining your dough and filling ingredients. I like to use one with a sturdy base to keep things mess-free.
• Rolling Pin: Helps you roll out the crust evenly. A wooden one gives you great control for perfect thickness.
• Muffin Tin: Essential for shaping the mini pies. Silicone or non-stick options make removing them a breeze.
• Whisk: Ideal for blending the creamy filling smoothly. It ensures no lumps and a perfect consistency.
• Pastry Cutter or Knife: To cut the dough into the right size for your muffin tin. It makes the process quick and easy.

Ingredients & Substitutions

• Almond Flour (2 cups): Forms the base of the crust. Coconut flour can work but will require adjusting the liquid.
• Butter (1/2 cup): Adds richness and helps bind the crust. Use ghee for a dairy-free option.
• Eggs (2 large): Help give structure to the crust and filling. Substitute flax eggs for a vegan version.
• Shredded Chicken (2 cups): Use rotisserie chicken for convenience or leftover turkey.
• Heavy Cream (1/2 cup): For a creamy filling. Unsweetened almond milk can be used for fewer calories.
• Cheddar Cheese (1 cup): Adds a gooey, cheesy element. Swap with mozzarella if you prefer a milder flavor.
• Low-Carb Vegetables (1 cup): Use a mix of diced zucchini, broccoli, or spinach for texture. Frozen veggies work too.
• Seasonings: Salt, pepper, garlic powder, and thyme bring depth to the dish. Adjust to taste.

How to Make Keto Mini Chicken Pot Pies

Prepare the Crust

1. In a mixing bowl, combine almond flour and a pinch of salt. Add cold butter and mix until crumbly.
2. Stir in one beaten egg and mix until the dough forms. Chill for 10 minutes.

Make the Filling

3. In a saucepan, heat the heavy cream and cheese over low heat until melted and smooth.
4. Stir in shredded chicken, vegetables, and seasonings. Let it simmer for 2-3 minutes.

Assemble the Pot Pies

5. Preheat your oven to 375°F (190°C).
6. Roll out the dough and cut circles slightly larger than your muffin tin cavities.
7. Press the dough into each cavity to form a crust.
8. Fill each crust with the chicken mixture.
9. Use remaining dough to create a lattice or full cover for the pies.

Bake

10. Bake for 20-25 minutes, or until the crust is golden brown. Allow to cool slightly before serving.

Tips for Perfect Keto Mini Chicken Pot Pies

• Ensure the dough is cold when you work with it to prevent sticking.
• For an extra golden crust, brush the tops with an egg wash before baking.
• If the filling seems too thick, add a splash of broth to loosen it up.

Optional Additions

• Bacon Crumbles: Sprinkle cooked bacon on top for added flavor.
• Herbs: Fresh parsley or rosemary can elevate the taste.
• Mushrooms: Add sautéed mushrooms for an earthy touch.

Serving Ideas

• Pair these pot pies with a light keto salad for a balanced meal.
• Serve as an appetizer at your next keto gathering.
• Enjoy as a hearty snack with a warm cup of keto soup.

Storage Recommendation

• Fridge: Store in an airtight container for up to 5 days. Reheat in the oven at 350°F (175°C) until warm.
• Freezer: Freeze individually wrapped pies for up to 3 months. Thaw in the fridge before reheating.

Frequently Asked Questions

Can I make these dairy-free? Yes, substitute butter with coconut oil and heavy cream with coconut cream.
Can I use canned chicken? Absolutely! Just drain it well before using.
How can I prevent the crust from sticking? Use parchment paper or a silicone muffin tin for easy removal.

Nutritional Breakdown (Per Serving)

• Calories: 210
• Total Carbs: 6g
• Net Carbs: 4g
• Fat: 17g
• Protein: 10g

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