Keto mini chicken pot pies

Keto Mini Chicken Pot Pies

Ingredients

• 2 cups cooked chicken breast, diced
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup butter, melted
• 1 egg
• 1/2 cup heavy cream
• 1 cup chicken broth
• 1 cup mixed vegetables, keto-friendly (like broccoli, cauliflower, and bell peppers)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine the almond flour, coconut flour, melted butter, and egg. Mix until a dough forms.
3. Divide the dough into 6 equal portions and press each one into the bottom and up the sides of a muffin tin.
4. Bake the crusts for 10 minutes, or until they are lightly golden.
5. While the crusts are baking, combine the cooked chicken, heavy cream, chicken broth, mixed vegetables, garlic powder, onion powder, salt, and pepper in a large saucepan.
6. Cook the chicken mixture over medium heat until it is heated through and the sauce has thickened.
7. Divide the chicken mixture evenly among the baked crusts.
8. Return the pot pies to the oven and bake for an additional 15 minutes, or until the tops are golden and the filling is bubbly.
9. Allow the pot pies to cool for a few minutes before serving.

Time

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes

Nutritional Information

• Calories: 350
• Total Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 450mg
• Total Carbohydrate: 10g
• Dietary Fiber: 4g
• Total Sugars: 2g
• Protein: 20g

Recipes (external)

• Diet Doctor recipes on Keto mini chicken pot pies
• Allrecipes Keto mini chicken pot pies
• Ruled.me recipes on Keto mini chicken pot pies
• Food.com recipes on Keto mini chicken pot pies
• Pinterest recipes on Keto mini chicken pot pies
• You Tube recipes on Keto mini chicken pot pies

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