I love this recipe because it delivers all the comfort and flavor of traditional chicken pot pie—without the heavy carbs. The crust is tender and flavorful, and the filling is creamy and packed with seasoned chicken and veggies. These mini pies are great for grabbing on the go, and they freeze well, too. It’s one of my favorite ways to enjoy comfort food while sticking to a keto lifestyle.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crust:
2 cups almond flour
1/4 cup coconut flour
1/2 cup unsalted butter, cold and cubed
1 large egg
1/2 teaspoon salt
For the Filling:
2 cups cooked chicken, shredded
1 cup broccoli, chopped
1/2 cup bell pepper, diced
1/2 cup mushrooms, sliced
1/4 cup onion, finely chopped
2 cloves garlic, minced
1/2 cup heavy cream
1 cup chicken broth
2 tablespoons cream cheese
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Directions
1. Preheat and Prepare
I preheat my oven to 350°F (175°C) and get my muffin tin ready.
2. Make the Crust
a. In a food processor, I combine the almond flour, coconut flour, cold butter cubes, egg, and salt. b. I pulse everything until the dough comes together. c. I divide the dough into 12 portions and press each one into the bottom and sides of a muffin tin to form mini crusts.
3. Par-Bake the Crust
I bake the crusts for 8 to 10 minutes until they’re lightly golden, then remove them from the oven and set them aside.
4. Prepare the Filling
a. I heat olive oil in a pan over medium-low heat and sauté the onions and garlic until soft. b. I add the broccoli, mushrooms, and bell pepper, cooking until just tender. c. I stir in the shredded chicken, thyme, salt, and pepper. d. In a separate bowl, I whisk together the cream cheese, heavy cream, and chicken broth until smooth, then pour it into the pan and stir to combine. I let it cook for about 5 more minutes until creamy and thickened.
5. Assemble and Bake
I spoon the filling evenly into each partially baked crust, filling them just to the top.
6. Bake to Perfection
I bake the mini pies for 20 to 25 minutes, until the crust is golden and the filling is bubbling.
7. Cool and Serve
I let the pot pies cool for a few minutes before gently removing them from the muffin tin. They’re best enjoyed warm.
Servings and Timing
Yield: About 12 mini pies
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Variations
Turkey Pot Pies: I swap the chicken for leftover turkey to make this perfect after the holidays.
Dairy-Free: I use coconut cream in place of heavy cream and a dairy-free cream cheese alternative.
Spicy Version: A dash of chili flakes or cayenne adds a gentle heat.
Cheesy Top: I sometimes sprinkle a little shredded cheese on top before baking for extra richness.
More Veggies: I mix in chopped spinach or zucchini when I want to bulk up the filling with more greens.
Storage/Reheating
I store the cooled mini pot pies in an airtight container in the fridge for up to 4 days. They reheat beautifully in the microwave or oven. To freeze, I wrap each pie individually and store them in a freezer bag for up to 2 months. I reheat them straight from frozen in a 350°F oven for about 15–20 minutes until heated through.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, I often use shredded rotisserie chicken to save time—it works perfectly and adds extra flavor.
Can I make this crustless?
Definitely. I skip the crust and bake the filling in muffin tins lined with parchment or silicone liners for a crustless version.
Can I freeze these before baking?
I recommend baking them first, then freezing. This helps the crust hold its shape and prevents sogginess when thawed.
What can I use instead of almond flour?
If I need a nut-free crust, I use sunflower seed flour or a mix of coconut flour and flaxseed meal, but the texture will be different.
How do I prevent the crust from getting soggy?
Par-baking the crust is key. I make sure it’s lightly golden before adding the filling, and I avoid overfilling to keep things crisp.
Conclusion
These Keto Mini Chicken Pot Pies are the perfect low-carb comfort food—warm, creamy, and filled with delicious ingredients. They’re fun to make, easy to serve, and just the right size to satisfy my cravings without going off track. Whether I’m meal prepping or hosting a gathering, these little pies always bring comfort and joy to the table.
These cozy and low-carb mini chicken pot pies are filled with creamy chicken and veggies, all wrapped in a buttery almond flour crust.
Ingredients
For the Crust:
2 cups almond flour
¼ cup coconut flour
½ cup unsalted butter, cold and cubed
1 large egg
½ teaspoon salt
For the Filling:
2 cups cooked chicken, shredded
1 cup broccoli, chopped
½ cup bell pepper, diced
½ cup mushrooms, sliced
¼ cup onion, finely chopped
2 garlic cloves, minced
½ cup heavy cream
1 cup chicken broth
2 tablespoons cream cheese
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Instructions
1. Preheat and Prepare:
Preheat oven to 350°F (175°C).
2. Make the Crust:
a. In a food processor, combine almond flour, coconut flour, cold butter cubes, egg, and salt.
b. Pulse until a dough forms.
c. Divide into 12 equal portions and press each into the bottom and sides of a muffin tin to form crusts.
3. Par-Bake the Crust:
Bake crusts for 8–10 minutes, until just starting to brown. Remove and set aside.
4. Prepare the Filling:
a. Heat olive oil in a skillet over medium-low heat. Add onion and garlic, cooking until soft.
b. Stir in broccoli, mushrooms, and bell pepper. Sauté until tender.
c. Add chicken, thyme, salt, and pepper.
d. In a separate bowl, whisk together heavy cream, cream cheese, and chicken broth until smooth. Pour into pan and stir. Cook for an additional 5 minutes.
5. Assemble the Mini Pot Pies:
Spoon the chicken and veggie filling into each pre-baked crust.
6. Bake to Perfection:
Bake for 20–25 minutes, until crust is golden and filling is bubbling.
7. Cool and Serve:
Let cool for a few minutes before gently removing from muffin tins. Serve warm and enjoy!
Notes
Use rotisserie or leftover chicken for a quick prep shortcut.
Store in the fridge for up to 4 days; reheat in the oven or air fryer.
