Name: Keto Mini Chicken Pot Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 1/2 medium egg, whisked; 1/2 cup (60 g) of almond flour; 2 Tablespoons (14 g) of flax meal; Dash of salt

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

Preheat oven to 350 F (175 C).
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.
Pour into 4 small ramekins.
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.
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