Introduction

Mini Chicken Pot Pies are a delightful and comforting meal, perfect for anyone following a keto or low-carb diet. These delicious pot pies are filled with tender chicken, vegetables, and a creamy sauce, all encased in a golden, flaky crust. The mini size makes them easy to serve as individual portions, ideal for meal prepping or serving at a family gathering. They are not only low in carbs but also packed with protein, fiber, and healthy fats.

In this recipe, we’ll guide you through each step with clear instructions, nutritional breakdown, and the SmartPoints value for Weight Watchers (WW) followers. This keto-friendly dish ensures you don’t have to sacrifice flavor or enjoyment on your low-carb journey. Read on for all the details, including ingredients, instructions, and nutritional information.

Ingredients for Keto Mini Chicken Pot Pies

For the filling:

  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 1 ½ cups cooked chicken, shredded (rotisserie chicken works great)
  • ½ cup frozen peas
  • 1 cup chicken broth (preferably low-sodium)
  • 1/2 cup heavy cream
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon almond flour (to thicken the sauce)

For the crust:

  • 1 ½ cups almond flour (this is a low-carb alternative to traditional flour)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons cold unsalted butter, cubed
  • 1 large egg
  • 1 tablespoon heavy cream
  • 1 tablespoon cold water (more if needed)

Instructions

  1. Prepare the Filling
    Begin by melting 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion, diced celery, and carrots, sautéing for about 4-5 minutes until the vegetables begin to soften.
  2. Add the Chicken and Peas
    Once the vegetables are tender, stir in the shredded cooked chicken and frozen peas. Cook for another 2-3 minutes to allow the peas to thaw and the chicken to heat through.
  3. Make the Sauce
    Add the chicken broth to the skillet and bring it to a simmer. Stir in the heavy cream, garlic powder, onion powder, salt, and pepper. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.
  4. Thicken the Filling
    Sprinkle in the almond flour to thicken the sauce. Stir constantly to avoid lumps. Allow the filling to simmer for an additional 2-3 minutes, ensuring that the sauce has thickened to a creamy consistency.
  5. Add Fresh Parsley
    Once the sauce has thickened, stir in the freshly chopped parsley for added flavor and color. Remove the skillet from the heat and set it aside while you prepare the crust.
  6. Make the Keto Pie Crust
    In a medium bowl, combine the almond flour, baking powder, and salt. Add the cubed cold butter and use a pastry cutter or fork to blend the butter into the flour mixture until it resembles coarse crumbs.
  7. Add Wet Ingredients
    In a separate small bowl, whisk together the egg, heavy cream, and cold water. Pour this mixture into the dry ingredients and stir until a dough forms. If the dough is too crumbly, add a little more water, one teaspoon at a time.
  8. Assemble the Mini Pot Pies
    Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or individual pie dishes. Divide the chicken filling evenly among the muffin cups or pie dishes, leaving a little space at the top for the crust.
  9. Top with Pie Crust
    Roll out the pie crust dough between two pieces of parchment paper until it’s about ¼-inch thick. Use a round cutter or the top of a glass to cut circles of dough large enough to cover the top of your pie dishes. Place the dough circles on top of the filling and press the edges gently to seal.
  10. Bake the Mini Chicken Pot Pies
    Bake the mini pot pies in the preheated oven for 20-25 minutes or until the crust is golden brown and crispy. Remove them from the oven and allow them to cool for a few minutes before serving.
  11. Serve and Enjoy
    Let the pot pies cool slightly before serving, as the filling can be very hot. These mini chicken pot pies are perfect on their own or paired with a fresh salad for a complete keto meal.

Nutritional Information (Per Serving – 1 Mini Chicken Pot Pie)
The following values are approximate and can vary depending on the specific ingredients used.

  • Calories: 380
  • Protein: 25g
  • Fat: 30g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Net Carbs: 5g
  • Sodium: 580mg
  • Cholesterol: 130mg
  • Vitamin A: 70% of the Daily Value (DV)
  • Vitamin C: 10% of the DV
  • Calcium: 4% of the DV
  • Iron: 6% of the DV

SmartPoints (Weight Watchers)

  • SmartPoints (Blue Plan): 7
  • SmartPoints (Green Plan): 8
  • SmartPoints (Purple Plan): 6

Why Keto Mini Chicken Pot Pies are a Great Option

Mini chicken pot pies are the perfect combination of comfort food and healthy eating. By using almond flour for the crust and a creamy filling with low-carb vegetables, this recipe ensures you stay within your ketogenic diet while satisfying your cravings for something hearty and delicious.

The high protein content, combined with healthy fats from the butter and heavy cream, helps keep you full for longer periods, making these mini pot pies a great meal for lunch or dinner. Plus, they are low in carbs and gluten-free, making them suitable for those following various dietary restrictions.

This recipe can also be modified to suit your preferences. For example, you can swap the chicken for turkey or even ground beef if preferred. You can also adjust the vegetables based on what you have on hand, making this a versatile and customizable meal. Additionally, these mini pies are a great option for meal prep, as they can be made ahead of time and stored in the fridge or freezer for later use.

Tips for Success

  1. Crust Consistency: If the crust dough is too sticky, add a little extra almond flour until it is manageable. If it’s too crumbly, add small amounts of water to bring the dough together.
  2. Fillings: Feel free to experiment with different vegetables, such as broccoli, mushrooms, or spinach, to customize the flavor and nutritional profile of the filling.
  3. Make Ahead: These pot pies can be made in advance and stored in the refrigerator for up to 3 days. To reheat, simply bake them in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
  4. Freezing: You can freeze the assembled mini pies before baking. Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. To bake from frozen, preheat the oven to 375°F (190°C) and bake for 30-40 minutes or until the crust is golden and the filling is hot.

Conclusion

Keto Mini Chicken Pot Pies are a perfect, comforting meal that fits seamlessly into a low-carb or ketogenic diet. With the delicious combination of tender chicken, flavorful vegetables, and a rich, creamy sauce wrapped in a golden almond flour crust, this recipe provides a satisfying meal without the guilt. With low SmartPoints, high protein, and minimal net carbs, these mini pot pies are sure to become a staple in your keto meal rotation. Whether for a family dinner, meal prep, or a special occasion, this recipe is versatile, easy to prepare, and packed with nutrients.

Enjoy the rich flavor and creamy texture of these pot pies without compromising your dietary goals!