These keto mini chicken pot pies are warm, creamy, and deeply satisfying while staying low in carbs. With a rich filling tucked inside a tender, keto-friendly crust, they make a perfect comfort-food meal without straying from your low-carb lifestyle.

Why You’ll Love This Recipe

These mini pot pies deliver everything you love about classic pot pie — savory chicken, hearty vegetables, and a creamy sauce — but in a perfectly portioned, keto-friendly format. The almond-flour–based crust is sturdy yet tender, and the filling is rich, flavorful, and comforting. They’re great for meal prep, freezer-friendly, and ideal for both snacks and full meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Filling:

• 1 pound chicken breast, diced
• 2 tablespoons butter, divided
• 1 medium onion, diced
• 2 stalks celery, finely chopped
• 1/2 cup carrot, coarsely grated
• 1/4 teaspoon dried thyme
• 1 tablespoon white vinegar
• 1/2 cup chicken broth
• 1 1/2 cups heavy cream
• 1/2 cup green peas (fresh or frozen)
• 2 teaspoons paprika
• Salt and pepper to taste

For the Crust:

• 1 cup almond flour
• 1/2 cup coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 2 large eggs
• 3 cups shredded mozzarella cheese
• 10 tablespoons butter

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin pan and set it aside.
2. Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the diced chicken and cook until browned and cooked through. Season with salt and pepper, then remove from the pan and set aside.
3. Add the remaining tablespoon of butter to the skillet. Sauté the onion, celery, carrot, and thyme until the vegetables soften and begin to brown.
4. Add the vinegar and scrape the bottom of the pan. Stir in the chicken broth and simmer until slightly reduced.
5. Pour in the heavy cream and paprika. Simmer gently until the sauce thickens. Stir in the cooked chicken and peas. Taste and adjust seasoning, then remove from heat.
6. In a mixing bowl, combine almond flour, coconut flour, baking powder, salt, and thyme.
7. Lightly beat the eggs and add them to the dry mixture. Stir until a coarse dough forms.
8. In a small pot over low heat, melt the mozzarella and butter together, stirring until smooth.
9. Add the dry mixture to the melted cheese mixture and stir quickly to form a cohesive dough. Knead briefly until smooth.
10. Divide the dough into two portions: one about two-thirds of the dough and the remaining one-third for the tops.
11. Roll the larger portion between parchment sheets and cut circles large enough to line the muffin cups. Press each circle into the cups to form the bottom crusts.
12. Fill each crust with the chicken mixture.
13. Roll the remaining dough and cut circles for the tops. Place them over the filling, pinching edges to seal. Cut a small vent in each top.
14. Bake for 17–22 minutes or until the tops are golden brown. Allow to cool for 5 minutes before removing from the pan.

Servings and timing

Makes 12 mini chicken pot pies.
Prep time: 30 minutes
Cook time: 20–22 minutes
Total time: about 50–55 minutes

Variations

• Use chicken thighs for a richer flavor.
• Replace peas with chopped green beans or spinach for lower carbs.
• Add mushrooms for extra heartiness.
• Stir in shredded cheddar for a cheesier filling.
• Add a pinch of smoked paprika for deeper flavor.

Storage/Reheating

Refrigerate completely cooled pies in an airtight container for up to 3 days.
To freeze, wrap each pie individually and freeze for up to 3 months.
Reheat in a 350°F (175°C) oven for 15–20 minutes, or until warmed through.

FAQs

How low in carbs are these mini pies?

Carb count varies slightly by ingredients, but each mini pie is typically very low in net carbs due to the almond and coconut flour crust.

Can I use pre-cooked chicken?

Yes, pre-cooked shredded or diced chicken works perfectly. Simply add it during the filling stage.

Can I make the filling ahead of time?

Yes, the filling can be made 1–2 days in advance and stored in the refrigerator.

How can I keep the crust from tearing?

Work with warm dough and roll it between parchment paper to prevent sticking.

Can I make one large pot pie instead of minis?

Yes, press the dough into a pie dish and adjust the baking time as needed.

Can I leave out the carrots?

You may leave them out or reduce the amount to lower carbs further.

Can I use a different cheese in the crust?

Mozzarella works best because it melts smoothly, but mild white cheeses can also work.

Why does my dough seem too soft?

If the dough is warm, let it cool slightly before shaping. Coconut flour also absorbs moisture gradually.

Can I freeze the pies before baking?

Yes, assemble the pies and freeze them raw. Bake from frozen, adding a few extra minutes.

What can I serve with these pot pies?

They pair well with salads, steamed vegetables, or roasted low-carb sides.

Conclusion

These Keto Mini Chicken Pot Pies combine the rich comfort of a traditional pot pie with a low-carb, keto-friendly crust that doesn’t compromise on taste or texture. Perfect for meal prep or family dinners, they’re easy to make, satisfying, and sure to become a regular in your recipe rotation.

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