Keto Mini Chicken Pot Pies Recipe
These Keto Mini Chicken Pot Pies are the perfect low-carb comfort food! Featuring a buttery almond flour crust and a creamy chicken and veggie filling, they’re both delicious and keto-friendly. Easy to make, customizable, and great for meal prep, these mini pot pies are a satisfying option for dinner, snacks, or gatherings. With just 4g net carbs per serving, they fit perfectly into your keto lifestyle!
Equipment
- Mixing Bowls
- Rolling Pin
- Muffin Tin
- Whisk
- Pastry Cutter or Knife
Ingredients
- Almond Flour (2 cups)
- Butter (1/2 cup)
- Eggs (2 large)
- Shredded Chicken (2 cups)
- Heavy Cream (1/2 cup)
- Cheddar Cheese (1 cup)
- Low-Carb Vegetables (1 cup)
Instructions
- Mix almond flour, butter, and one egg until a dough forms. Chill.
- Heat heavy cream and cheese until smooth. Stir in chicken, vegetables, and seasonings.
- Preheat oven to 375°F. Roll out dough and press into muffin tins.
- Fill each crust with chicken mixture.
- Cover with remaining dough.
- Bake for 20-25 minutes. Cool slightly and serve.