Best Mini Keto Chicken Pot Pie Recipe (THE Comfort Food)

mini keto chicken pot pie recipe

Love Chicken Pot Pie? Who doesn’t, but traditional Chicken Pot Pie, unfortunately, contains too many carbs to be eaten on a low-carb or keto diet. We know the way you can still enjoy this delicious dish.

Our Mini Keto Chicken Pot Pie recipe is a low-carb twist on a traditional pot pie recipe. We are more than sure that our “Mini Keto Chicken Pot Pie” will bring you the same pleasure as the classic version and you will enjoy every crumb of it.

And one more good news: it’s mini pies! You can easily take them to work, serve on a party or simply reheat for a lunch. Cook a dish that will make your mood.

Ingredients

Preheat your oven to 400F/200C and prepare the ingredients for the pie: dice chicken meat, chop onion, slice mushrooms.

mini keto chicken pot pie ingredients

Step 1

Start to prepare the filling: First heat a tablespoon of butter in a frying pan over medium heat. 

When the butter stops foaming add diced chicken and cook, stirring occasionally, for 5-7 minutes or until lightly golden. 

Season cooked meat with salt and pepper, transfer to a bowl and set aside.

Step 2

Add remaining tablespoon of butter to the same pan in which you cooked chicken. 

When the butter melts, add chopped onion, sliced mushrooms, broccoli florets as well as garlic powder and dry thyme. 

Saute vegetables for 5-7 minutes, or just until you see that onions became slightly brown at the edges.

step 3

Step 3

Pour the chicken broth to the pan with vegetables. Set the heat to medium high and bring to a boil. 

Then reduce the heat and simmer for 15 minutes stirring often. When broth thickened a bit, stir in heavy cream and paprika.

Step 4

That’s the time to return chicken to the pan. So, add the chicken, give a good stir, cover with a lid and simmer on low for an additional 3-4 minutes, allowing sauce to thicken. 

The filling for your chicken pie is ready, remove it from heat and set aside.

Step 5

Meanwhile prepare the crust: start with melting your Mozzarella cheese. You can use a double boiler or simply microwave shredded cheese for 1 minute. 

If your mozzarella is not completely melted, stir it well and return to the microwave for an additional 30 seconds. 

Now add almond flour, cream cheese, oregano, basil, black pepper and stir until well-combined.

Step 6

Divide the prepared dough into three equal pieces. 

Roll each piece into a circle between 2 sheets of parchment paper. 

Roll the dough circles big enough to top your pie pans or oven safe ramekins.

Step 7

Spoon your filling into each pie pan or ramekin (muffin cups can also suit as molds for mini pies). Just remember to fill only 3/4 of the mold. 

Top each pie with dough circle and fold it down around the edges. 

We recommend to make 2 small cuts with a sharp knife on top of each pie, this trick will let the steam out while baking.

Step 8

Transfer to the preheated oven and bake for 17-20 minutes. 

Remember to keep an eye on pies during the last minutes of cooking, as the almond flour can go from golden to burned very quickly, so to make sure it doesn’t burn. 

Allow to cool for few minutes before serving and enjoy!

Serving

Note: If you want to have a golden sheen, brush pies with egg wash (a thoroughly beaten egg with some water).

Tried this recipe?

Just snap a photo, hashtag it #bodyketosis and tag @bodyketosis on Instagram for a chance to be featured.

mini keto chicken pot pie

Mini Keto Chicken Pot Pie

The Keto Chicken Pot Pie is probably the ultimate comfort food. Our recipe is a low-carb
twist on a traditional pot pie recipe.
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: keto chicken pot pie, low-carb chicken pot pie
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 3 people
Calories: 550kcal

Ingredients

The Dough

  • 1 cup Mozzarella cheese shredded
  • 1/3 cup Almond flour
  • 1 tbsp Cream cheese
  • 1/2 tsp Dry oregano
  • 1/2 tsp Dry basil
  • 1/4 tsp Black pepper

The Filling

  • 1 lb Chicken breast diced
  • 3 oz Button mushrooms sliced
  • 3 oz Broccoli florets
  • 1/2 Small onion chopped
  • 1 cup Chicken broth
  • 1/2 cup Heavy cream
  • 2 tbsp Butter
  • 1/2 tsp Garlic powder
  • 1/2 tsp Dry thyme
  • 1/2 tsp Paprika
  • 1/4 tsp Black pepper

Instructions

  • Preheat the oven to 400F/200C.
  • Heat a tablespoon of butter over medium heat, add diced chicken and cook for 5-7 minutes or until lightly golden, season with salt and pepper and set aside.
  • In the same frying pan melt remaining butter, add onion, mushrooms, broccoli florets, garlic powder, dry thyme and cook until onions are slightly brown.
  • Pour in the chicken broth, bring to a simmer and cook for 15 minutes stirring often until thickened, then stir in heavy cream and paprika.
  • Return chicken to the pan, cover with a lid and simmer for an additional 3-4 minutes, allowing the sauce to thicken. Remove from heat.
  • Melt the shredded mozzarella in a bowl, add almond flour, cream cheese, oregano, basil, and black pepper. Stir until well-combined.
  • Divide the dough into three equal pieces. Roll each dough piece into a circle between 2 sheets of parchment paper.
  • Divide the filling between 3 mini pie pans or oven safe ramekins. Top each pie pan with a rolled piece of dough, folding it down around the edges. With the sharp knife make 2 small cuts on top of each pie, transfer to the oven and bake for 17-20 minutes.
  • Remove from the oven and allow it to cool for few minutes before serving.

Nutrition

Calories: 550kcal | Carbohydrates: 5.7g | Protein: 64.4g | Fat: 40.6g | Fiber: 2.7g

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