keto mini chicken pot pies

keto mini chicken pot pies

Preparation Time: 20 minutes Cooking Time: 25 minutes Total Time: 45 minutes Recipe Intensity: Moderate


For the Filling:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, diced into small pieces
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced bell pepper (any color)
  • 1/4 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

For the Keto Pie Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/3 cup cold unsalted butter, cubed
  • 1 large egg


  1. Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or butter.
  2. To make the filling, heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
  3. Add the diced chicken breast pieces to the skillet and cook until they are no longer pink, about 5-6 minutes.
  4. Stir in the diced carrots, celery, and bell pepper. Cook for another 3-4 minutes until the vegetables start to soften.
  5. Pour in the chicken broth and heavy cream. Add the dried thyme, salt, and pepper. Stir well to combine all the ingredients.
  6. Let the filling simmer for a few minutes until it thickens slightly. Remove the skillet from heat and set aside.
  7. To make the keto pie crust, in a mixing bowl, combine the almond flour, coconut flour, salt, and baking powder.
  8. Add the cold cubed butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
  9. Add the egg to the flour and butter mixture. Mix until a dough forms. If the dough is too dry, you can add a teaspoon of cold water at a time until it comes together.
  10. Divide the dough into 12 equal portions. Press each portion of dough into the bottom and sides of the greased muffin tin cups, forming mini pie crusts.
  11. Spoon the chicken and vegetable filling into each mini pie crust until they are filled to the top.
  12. Bake the keto mini chicken pot pies in the preheated oven for about 20-25 minutes, or until the crusts are golden brown and the filling is bubbling.
  13. Remove the mini pot pies from the oven and let them cool in the muffin tin for a few minutes before carefully removing them.
  14. Serve the keto mini chicken pot pies warm and enjoy this low-carb and delicious comfort food!

Note: You can customize the filling by adding other keto-friendly vegetables such as mushrooms or spinach. Store any leftover mini pot pies in an airtight container in the refrigerator. They can be reheated in the oven or microwave for quick meals.

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