This recipe is for making mini keto chicken pot pies that are easy, low carb and even freezable as well, so if you’re looking for a recipe that’s great for meal-prepping and well within keto guidelines, you’ve come to the right place! Today I’m going to be teaching you how to make this scrumptious keto crust and filling entirely from scratch.
For further research, feel free to check out these other variations of chicken pot pie. They’re from some of my very favorite keto blogs from around the web, so you’ll enjoy them for sure:
- Low Carb Chicken Pot Pie (Peace Love and Low Carb)
- Keto Chicken Pot Pie with Cheddar Biscuits (Low Carb with Jennifer)
- Low Carb Keto Chicken Pot Pie (Kicking Carbs)
- Low Carb Chicken Pot Pie with Biscuit Topping (Joy Filled Eats)
How to Make Low Carb Keto Chicken Pot Pies
The first thing you’ll want to do when making these pot pies is prepare the crust. Start by microwaving shredded mozzarella butter in a bowl for about a minute.
Next, add your melted cheese mixture into a food processor along with the almond flour, coconut flour, baking powder, dried thyme, and eggs. Process everything together until it’s well combined and then transfer your dough to parchment paper. You’ll want to form your dough into a log shape and then toss it in the fridge while you make the filling.
Melt two tablespoons of butter in a large saucepan over medium heat before adding in your veggies. Cook until soft and then add in your chicken breast and cook until no longer pink.
You can then add in dried thyme, paprika, white wine vinegar, chicken broth, heavy cream, and frozen green peas. Cook everything together until the mixture has thickened, making sure to stir as you cook. Set this aside to cool.
While the filling is cooling, preheat your oven to 350°F. Take your log of dough out of the fridge and divide it into ⅓ and ⅔ parts. Take the ⅔ piece of dough and cut it into 12 pieces. Take each piece and press into the cups of a 12-cup muffin lined with silicone cups. Top each of your mini pies with a circle and then pinch the edges to seal and you’re good to go!
Throw your pies into the oven to cook for 20-25 minutes, or just long enough for them to turn golden brown. Allow the pies to cool off slightly before diving in and enjoying these yummy keto pot pies.
Does Chicken Pot Pie Have a Bottom Crust?
While it’s certainly possible to make a chicken pot pie with no bottom crust, the overwhelming majority of recipes that I’ve tried are made with a bottom crust.
As for this particular recipe, it does indeed have a bottom crust!
Is There Dairy in Chicken Pot Pie?
Yes, there is dairy used in making this particular keto chicken pot pie recipe as you’ll not only be using mozzarella cheese, but also both butter and heavy cream as well.
If you were hoping for a dairy-free chicken pot pie option, then I would check out this great pot pie recipe.
Can I Freeze Cooked Keto Chicken Pot Pies?
You can definitely freeze these keto chicken pot pies once they’re cooked.
You’ll want to make sure they have cooled off completely first and then place them on a tray lined with parchment paper. Freeze them until they’re firm and then wrap each pie in plastic wrap. Put all of your wrapped pies in a freezer bag; they can be frozen for up to three months like this!
When you’re ready to take them out again, thaw the pies out in the fridge overnight. You’ll then want to line them up on a tray lined with parchment paper and cover them with foil before baking them for 20 minutes at 400°F.
Can I Use Store Bought Puff Pastry for Chicken Pot Pie?
Store bought puff pastry is a common ingredient used when making chicken pot pie recipes. With that being said, unfortunately it can’t be slotted into this particular pot pie recipe because it’s not keto friendly.
(You may also like: Crunchy Munchy Baked Keto Chicken Tenders)
Mini Keto Chicken Pot Pies (Easy, Low Carb and Freezable)
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour, 15 minutes
- Yield: 12 1x
For the crust:
- 3 cups shredded low moisture mozzarella
- 10 tbsp butter
- 2 large eggs
- 1 cup almond flour
- ½ cup coconut flour
- 2 tsp baking powder
- ¼ tsp dried thyme
- salt to taste
For the filling:
- 2 tbsp butter
- 1 pound chicken breast, diced
- 1 small onion, diced
- 2 stalks celery, finely diced
- 1 medium carrot, finely diced
- ¼ tsp dried thyme
- 1 tbsp white wine vinegar
- ½ cup chicken broth
- 1 ½ cup heavy cream
- ½ cup frozen green peas
- 2 tsp paprika
- salt and black pepper to taste
For egg wash:
- 1 egg, beaten
- To make the crust, add the mozzarella cheese and butter to a microwave safe bowl.
- Cover with microwave safe plastic wrap.
- Microwave for 1 minute or until melted.
- Add the melted mozzarella mixture, almond flour, coconut flour, baking powder, dried thyme and eggs to a food processor and process until well combined.
- Transfer the dough to parchment paper and form into a log shape.
- Refrigerate while making the filling.
- To make the filling, melt the butter in a large saucepan over medium heat.
- Add the onion, celery and carrot and cook until soft.
- Add the chicken and cook until no longer pink.
- Add the dried thyme, paprika, vinegar, chicken broth, heavy cream and green peas and stir to combine.
- Cook and stir until thickened.
- Remove from the heat.
- Season to taste with salt and black pepper.
- Let it cool.
- Preheat oven to 350ºF.
- Remove the dough from the refrigerator and divide into 1/3 and 2/3 parts.
- Line a 12-cup muffin pan with silicon cups.
- Cut 2/3 of the dough into 12 pieces.
- Press each piece into a cup on the muffin tin.
- Divide the filling between cups. Do not over-fill.
- Cut 1/3 of the dough into 12 circles.
- Top each mini pie with a circle and pinch edges to seal.
- Brush the pies with beaten egg.
- Cut a few slits in the top of the each pie to create a vent.
- Bake in preheated oven for 20-25 minutes or until golden.
- Remove from the oven and allow to cool slightly.
- Serve immediately or freeze for later.
- To freeze, cool the pies completely.
- Place the pies on a tray lined with parchment paper and freeze until firm.
- Wrap each pie in plastic wrap then stick in a freezer bag.
- Freeze for up to 3 months.
- To reheat, thaw the pies in the refrigerator overnight.
- Preheat oven to 400ºF.
- Place the pies on a tray lined with parchment paper and cover with foil.
- Bake in preheat oven for 20 minutes or until warmed through.