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Keto Mini Chicken Pot Pies

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These Keto Mini Chicken Pot Pies feature a creamy, savory chicken filling tucked inside a tender, low-carb almond and coconut flour crust. They deliver classic pot pie comfort while staying keto-friendly, perfect for meal prep or family dinners.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 20–22 minutes
  • Total Time: 50–55 minutes
  • Yield: 12 mini pot pies
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

    • 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

 

  • 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

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
  2. Melt 1 tablespoon butter in a skillet over medium-high heat. Add diced chicken, season with salt and pepper, cook until browned and cooked through. Remove and set aside.
  3. Add remaining butter to skillet. Sauté onion, celery, carrot, and thyme until softened and lightly browned.
  4. Add vinegar and deglaze the pan. Stir in chicken broth and simmer until slightly reduced.
  5. Pour in heavy cream and paprika. Simmer until thickened, then stir in chicken and peas. Season to taste and remove from heat.
  6. In a bowl, combine almond flour, coconut flour, baking powder, salt, and dried thyme.
  7. Beat eggs lightly and mix into dry ingredients until a coarse dough forms.
  8. Melt mozzarella and butter together over low heat until smooth.
  9. Add dry mixture to melted cheese mixture and knead briefly until a smooth dough forms.
  10. Divide dough: two-thirds for bottom crusts, one-third for tops.
  11. Roll the larger portion between parchment and cut circles to line muffin cups. Press gently to form crusts.
  12. Fill each crust with chicken mixture.
  13. Roll remaining dough and cut circles for the tops. Place over filling, pinch edges, and cut a small vent.
  14. Bake 17–22 minutes or until tops are golden brown. Cool 5 minutes before removing.

Notes

  • Use chicken thighs for a richer filling.
  • Swap peas for green beans or spinach for fewer carbs.
  • Add mushrooms for extra savory depth.
  • Add shredded cheddar to filling for a cheesy variation.
  • Warm dough is easier to shape—cool briefly if too soft.

Nutrition

Find it online: https://savorymomskitchen.com/keto-mini-chicken-pot-pies/