Description
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.
Freeze before baking for easy make-ahead meals.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Keto, Meal Prep
- Method: Baking
- Cuisine: American
