Keto Mini Chicken Pot Pies

Servings

This recipe makes about 6 mini pot pies.

Ingredients

For the Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup cold butter, cubed (or coconut oil for dairy-free)
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder

For the Filling:

  • 1 tablespoon butter or olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1 cup cooked, shredded chicken breast
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 1/2 cup chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste

Instructions

  1. Prepare the Crust:
    • Preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
    • In a mixing bowl, combine almond flour, coconut flour, salt, and baking powder. Add the cold butter and use a fork to cut it into the dry ingredients until it resembles coarse crumbs.
    • Add the egg and mix until a dough forms. Roll the dough into 6 small balls and press each ball into the bottom and up the sides of the muffin tin cups. Set aside.
  2. Make the Filling:
    • Heat 1 tablespoon of butter or olive oil in a skillet over medium heat. Add the onion, celery, and carrots, sautéing for about 5 minutes until softened.
    • Add the shredded chicken, heavy cream, chicken broth, garlic powder, and onion powder. Let it simmer for about 3-4 minutes until the sauce thickens. Season with salt and pepper to taste.
  3. Assemble the Mini Pot Pies:
    • Spoon the chicken filling into each crust-lined muffin cup until full.
    • Optional: Add a small sprinkle of almond flour on top for a golden crust effect.
  4. Bake:
    • Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown. Let them cool in the tin for a few minutes before removing.
  5. Serve:
    • Enjoy warm, with a side salad or keto-friendly greens.

SmartPoints (per serving)

Estimated using Weight Watchers guidelines.

  • Crust (with butter): 3 SmartPoints per serving
  • Filling (with heavy cream and chicken): 4 SmartPoints per serving

Total: 7 SmartPoints per mini pot pie.

Tips

  • You can make these ahead and store them in the fridge for 3 days or freeze for up to a month.
  • Feel free to add mushrooms or zucchini instead of carrots for a lower-carb option.

These mini keto pot pies are a great choice for meal prep or a quick, warming meal. Enjoy!