Keto Mini Chicken Pot Pies

These mini chicken pot pies will satisfy your appetite as well as your soul. The herb infused filling has tender bits of chicken, onion, green peas, and morsels of carrot. All this topped by a tender mozzarella crust.

Chicken pot pie is the ultimate comfort food and making them mini is even better. These pies are the perfect serving size and so easy to take to work and reheat for lunch. They are comfort food on the go! If you have extras, just put them into an airtight container and pop them in the freezer. With the individual portion size, you can defrost the just the number of portions you need.

We used mozzarella dough for the crust in this recipe. Don’t worry, it doesn’t taste “cheesy”. While a mozzarella crust isn’t as flaky as a traditional pie crust, it holds together better. I find it easier to work with than other low carb pastry doughs. After baking, it has a tender crisp texture and satisfies even the biggest of appetites.

Mozzarella dough is not difficult to work with, but there are a few important measures one needs to take to ensure success. The recipe calls for shredded part-skim mozzarella because this gives the dough more stretch. Don’t try to substitute other types of mozzarella. Secondly, since the cheese is only stretchy when it is hot, working quickly is important. Have your parchment paper, muffin pans and rolling pin set up before starting to make the crust.

There is nothing like a good old fashioned pot pie to warm the body and soothe the soul. With this recipe, you can have your comfort food completely guilt-free and even take it with you if you like!

Yields 12 servings of Keto Mini Chicken Pot Pies

The Preparation

For the Filling:

• 1 lb. chicken breast, diced
• 2 Tbsp. butter, divided
• 1 medium onion, diced
• 2 stalks celery, finely chopped
• ½ cup carrot, coarsely grated
• ¼ tsp. dried thyme leaves
• 1 Tbsp. white wine vinegar
• ½ cup chicken stock
• 1 ½ cup heavy cream
• ½ cup green peas, fresh or frozen
• 2 tsp. Paprika
• Salt and pepper to taste

For the Crust:

• 1 cup almond flour
• ½ cup coconut flour
• 2 tsp. baking powder
• ¼ tsp. sea salt
• ¼ tsp. thyme, dried
• 2 large eggs
• 3 cups mozzarella cheese, part-skim, grated
• 10 Tbsp. butter

The Execution

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. Stir in cream and paprika. Simmer on low until thickened.

7. 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.

8. Add almond flour, coconut flour, baking powder, salt and, dried thyme to a medium mixing bowl. Mix thoroughly using a whisk.

9. 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.

10. 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.

11. 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.

12. 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.

13. 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.

14. 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.

15. 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.

16. 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.

17. Bake pot pies in preheated oven for about 17 to 22 minutes or until the tops are a golden brown.

18. Let cool on a rack about 5 minutes before removing them from the muffin pan.

This makes a total of 12 servings Keto Mini Chicken Pot Pies. Each serving comes out to be 445 Calories, 36g Fats, 6g Net Carbs, and 23g Protein.

Keto Mini Chicken Pot Pies

This makes a total of 12 servings Keto Mini Chicken Pot Pies. Each serving comes out to be 445 Calories, 36g Fats, 6g Net Carbs, and 23g Protein.

No ratings yet

Print Recipe Pin Recipe

Servings 0

Ingredients

  

For the Filling:

• 1 lb. chicken breast diced
• 2 Tbsp. butter divided
• 1 medium onion diced
• 2 stalks celery finely chopped
• ½ cup carrot coarsely grated
• ¼ tsp. dried thyme leaves
• 1 Tbsp. white wine vinegar
• ½ cup chicken stock
• 1 ½ cup heavy cream
• ½ cup fresh or frozen green peas
• 2 tsp. Paprika
• Salt and pepper to taste

For the Crust:

• 1 cup almond flour
• ½ cup coconut flour
• 2 tsp. baking powder
• ¼ tsp. sea salt
• ¼ tsp. dried thyme
• 2 large eggs
• 3 cups part-skim mozzarella cheese grated
• 10 Tbsp. 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.