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Keto Mini Chicken Pot Pie Recipe

Louise Hendon | November 20
Keto Mini Chicken Pot Pie Recipe #keto https://ketosummit.com/keto-mini-chicken-pot-pie-recipe

What do you crave when the weather gets cold? Something creamy and satisfying, warm and nostalgic, and of course low-carb. This Keto mini chicken pot pie recipe fits the bill perfectly! With golden crunchy almond flour pastry on top of tender chicken and carrots, all enrobed in a creamy coconut sauce. These pies come together in under an hour and they’re gluten and (almost) dairy-free with only 3 grams net carbs. The verdict is in! This is stick to your ribs food that you can feel good about.

A Short History of the Pot Pie

The first chicken pot pie was made in Ancient Greece! But the top crust was not added until later by the Romans. Meat pies were popular in England in the 16th century and they were prepared for banquets with all different kinds of fillings including venison and chicken. It is even said that some pies were even created to hold live birds in a pastry shell as entertainment. This is where the “four and twenty blackbirds” from the nursery rhyme come from.

The pot pie made its way across the Atlantic to America with the pilgrims where it grew into a beloved comfort food dish. These days, it can be made with two crusts in a pie plate or more commonly, with a single top crust, with all fresh ingredients or made with leftover turkey or chicken. This retro dish is also seeing a resurgence in restaurants across the country but with only a little bit of preparation, you can easily make a Keto-friendly version in your own kitchen.

Making it Keto: Chicken Pot Pie Edition

The Crust:
Typically, chicken pot pie crust is made from savory pie dough, or sometimes from puff pastry. Of course, neither of those are Keto-friendly. Our quick and easy low-carb crust only has four ingredients, including almond flour and flax meal, and it comes together in the blink of an eye.

The Filling:
The main difference between our low-carb chicken pot pie filling and the traditional filling is that ours is dairy-free (except for ghee) and gluten-free. Coconut cream replaces the traditional milk or cream in the sauce and coconut flour thickens it, instead of wheat flour or corn starch. But never fear, our Keto-friendly version has all the flavor you love from the original, it just cuts out the excess dairy and carbs.

More Keto Makeovers of Classic Dishes

Still craving comfort food? We’ve got you covered. Read on for more low-carb variations of your favorite meals.

Keto Mini Chicken Pot Pie Recipe #keto https://ketosummit.com/keto-mini-chicken-pot-pie-recipe

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Keto Mini Chicken Pot Pie Recipe #keto https://ketosummit.com/keto-mini-chicken-pot-pie-recipe

Keto Mini Chicken Pot Pie Recipe


  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Dinner, Entrée
  • Cuisine: American

Description

These mini pies have big flavor.


Ingredients

For the filling –

  • 1 chicken breast, diced
  • 2 Tablespoons (30 ml) of ghee
  • 2 Tablespoons (30 ml) of coconut cream
  • 2 Tablespoons (14 g) of coconut flour
  • 1/2 medium onion, diced
  • 1 carrot, diced
  • Salt to taste

For the pastry –

  • 1/2 medium egg, whisked
  • 1/2 cup (60 g) of almond flour
  • 2 Tablespoons (14 g) of flax meal
  • Dash of salt

Instructions

  1. Preheat oven to 350 F (175 C).
  2. Add ghee to a frying pan and cook the chicken breast, onion, and carrots until the chicken is slightly browned.  Then add in the coconut cream and coconut flour and salt to taste.
  3. Pour into 4 small ramekins.
  4. Make the pastry by mixing together the pastry ingredients.  Press into 4 small flat, round pieces, and place on top of the ramekins. Make a slit on top of the pastry for the steam to escape.
  5. Bake for 20 minutes until golden and crisp on top.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 3 g

Nutrition

  • Calories: 285
  • Sugar: 2 g
  • Fat: 21 g
  • Carbohydrates: 7 g
  • Fiber: 4 g
  • Protein: 16 g

Louise Hendon

Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.