Easy Mini Chicken Pot Pies

Easy Mini Chicken Pot Pies (Keto)

Ingredients

Filling

• 2 cups cooked chicken, shredded or diced

• ½ cup heavy cream

• ¼ cup chicken broth

• ½ cup cauliflower florets, finely chopped

• ¼ cup diced celery

• ¼ cup diced onion

• 2 tbsp butter

• 2 oz cream cheese

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp dried thyme

• Salt & pepper to taste

Crust / Topping (Choose One)

• Fathead dough (almond flour + mozzarella + cream cheese)
  OR

• Cheddar biscuit topping (almond flour based)
  OR

• Crustless (extra cheesy topping)

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Instructions

1. Preheat oven to 375°F (190°C). Grease a muffin tin.

2. Melt butter in a skillet. Sauté onion and celery until soft.

3. Add cauliflower and cook 3–4 minutes.

4. Stir in cream cheese, heavy cream, and broth. Simmer until thick.

5. Add chicken, seasonings, salt, and pepper. Mix well.

6. Spoon filling into muffin cups.

7. Top with small pieces of fathead dough or sprinkle extra cheese if crustless.

8. Bake 18–22 minutes until golden and bubbly.

9. Cool 5 minutes before removing from pan.

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Quick Fathead Dough (Mini Version)

• 1 cup shredded mozzarella

• ¾ cup almond flour

• 1 oz cream cheese

• 1 egg

Melt cheeses, mix in almond flour & egg, then flatten into small rounds.

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Nutrition (Approx. per mini pie)

• Calories: ~230

• Net Carbs: ~3–4g

• Fat: ~18g

• Protein: ~14g