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Keto Chicken Pot Pie

Mini Keto Chicken Pot Pies (Easy, Low Carb and Freezable)



For the crust: 


For the filling:


For egg wash: 


  1. To make the crust, add the mozzarella cheese and butter to a microwave safe bowl. 
  2. Cover with microwave safe plastic wrap. 
  3. Microwave for 1 minute or until melted.
  4. Add the melted mozzarella mixture, almond flour, coconut flour, baking powder, dried thyme and eggs to a food processor and process until well combined. 
  5. Transfer the dough to parchment paper and form into a log shape. 
  6. Refrigerate while making the filling. 
  7. To make the filling, melt the butter in a large saucepan over medium heat. 
  8. Add the onion, celery and carrot and cook until soft. 
  9. Add the chicken and cook until no longer pink. 
  10. Add the dried thyme, paprika, vinegar, chicken broth, heavy cream and green peas and stir to combine. 
  11. Cook and stir until thickened. 
  12. Remove from the heat. 
  13. Season to taste with salt and black pepper. 
  14. Let it cool. 
  15. Preheat oven to 350ºF. 
  16. Remove the dough from the refrigerator and divide into 1/3 and 2/3 parts. 
  17. Line a 12-cup muffin pan with silicon cups. 
  18. Cut 2/3 of the dough into 12 pieces. 
  19. Press each piece into a cup on the muffin tin.
  20. Divide the filling between cups. Do not over-fill. 
  21. Cut 1/3 of the dough into 12 circles. 
  22. Top each mini pie with a circle and pinch edges to seal.
  23. Brush the pies with beaten egg. 
  24. Cut a few slits in the top of the each pie to create a vent.
  25. Bake in preheated oven for 20-25 minutes or until golden. 
  26. Remove from the oven and allow to cool slightly. 
  27. Serve immediately or freeze for later. 
  28. To freeze, cool the pies completely.
  29. Place the pies on a tray lined with parchment paper and freeze until firm. 
  30. Wrap each pie in plastic wrap then stick in a freezer bag. 
  31. Freeze for up to 3 months. 
  32. To reheat, thaw the pies in the refrigerator overnight. 
  33. Preheat oven to 400ºF. 
  34. Place the pies on a tray lined with parchment paper and cover with foil.
  35. Bake in preheat oven for 20 minutes or until warmed through. 


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