Easy & Delicious Mini Chicken Pot Pies (LOW CARB!!!)

Easy & Delicious Mini Chicken Pot Pies

Do you ever feel too full after destroying a pot pie? Or maybe even a little guilty? You’re not alone in those feelings. Allow me to introduce you to guiltless, not too full-ness, tastiness, awesomeness, Easy & Delicious Mini Chicken Pot Pies.

They are full of flavor and one of my favorite meals to make! Packed with protein and a taste out of this world, the kids love them, and they’re one of my husband’s favorite recipes. Although they tend to enjoy any of my chicken recipes, they ask for these mini chicken pot pies more often than any other. If you’re looking for a fun dinner recipe that is hearty and easy, I think you’re going to love this! 

Also, the best part is—they are also low carb because I use almond flour!!! WIN WIN!!! 

Make certain to check out my Air Fryer Vegetable Rainbow Pot Pie for another really great pot pie recipe.

 

Easy & Delicious Mini Chicken Pot Pies

Long gone are the days I have to hear the kids arguing over portion size. “Mommy, why did he get more than me?” Honestly, it’s another reason why I enjoy making these for the family. Each person gets their own pot pie so that they can enjoy it all on their own. No arguing over whose is bigger. 

Many people think of chicken pot pie as comfort food. I would agree with that sentiment. A crusty and flaky outside that’s filled with chicken, vegetables, and ooey-gooey goodness on the inside. What’s not to love about pot pies? 

These mini chicken pot pies are not only considered comfort food, but also a midday snack if you’re like me and into that kind of thing. These minis are an easy way to add protein and veggies to your diet while keeping it free of preservatives found in store-bought pot pies. 

I think that once you see how simple it can be to make your very own pot pies from scratch, you’re going to never buy them at the store again! 

Ingredients Needed to Make Mini Chicken Pot Pies

Crust:

• 2 cups almond flour
• 1/2 tsp baking powder
• 1 egg
• 4 tbsp cold butter (salted)

Filling:

• 4 tbsp butter
• 1 small onion diced (1/2 cup)
• 2 cloves minced garlic
• 1 tsp Italian seasoning
• 1/2 tsp Xanthan Gum or thickener or choice (1 tbsp if using flour)
• 1 stalk celery diced (1/2 cup)
• 1/2 cup frozen corn
• 1/2 cup frozen peas and carrots
• 2 cups cooked chicken shredded or chopped
• 1/2 cup heavy cream
• 1 cup chicken broth
• salt and pepper to taste

How To Make Homemade Pot Pies with Chicken

Crust Directions:

1) Begin by preheating the oven to 350F.

2) Then you will want to add all your crust ingredients to a food processor. Pulse several times until the dough ball forms.

3) Now take and scoop spoonfuls of dough into the cups of an ungreased cupcake pan. Press the dough into the bottom of the pan and up the side to make mini pie crusts. Use 1-1/2 to 2 tbsp dough for each crust.

4) Then use a fork to press venting holes into the bottom of each crust to keep the crust from bubbling up while cooking.

5) After that is done you will want to bake in the oven for 8-10 minutes or until the crust is cooked through and begins to brown. Let cool on the counter and then remove the crust from the pan until you are ready to fill. Your crust will be soft and chewy. For a crisper crust, bake longer.

Look how pretty!

Pot Pie Filling:

1) Start out by melting the butter in a large skillet over medium heat on the stove.

2) Next add the garlic, onions, celery, and Italian seasoning to the butter. Saute for 3-5 minutes until the onions and celery soften.

3) Then sprinkle the Xanthan Gum or thickener or choice over the contents of the pan. Stir until dissolved or a roux is formed if using a different thickener.

4) Next add the peas, carrots, corn, chicken, salt, and pepper to the pan. Mix until combined. Then pour in the cream and chicken broth. Mix well.

5) Now you want to simmer your filling on the stove for 3-5 minutes, stirring occasionally, until the filling thickens.

6) After that, remove your filling from the heat. Add the filling to your empty mini pie crusts using a spoon. Bake the filled mini pot pies at 350F for an additional 10-12 minutes. Let cool and serve warm.

Can you use fresh vegetables instead of frozen vegetables?

You can. We plant our own garden and are reaping the benefits of having fresh food. When I mention frozen vegetables you can absolutely use fresh that you froze OR straight from the garden. It’s literally from the garden to the table. You can’t get fresher than that. Starting our own garden was just what we needed to reboot our system and provide healthy choices for our family. 

Can I make pot pie without crust?

Absolutely. The crust isn’t a “must” so if you want to leave a few crustless, do so! You can alter the flavor and texture easily by cutting out the crust from the recipe. However, since I use almond flour, it is already lower carb so you may want to leave the crust. 

Can you freeze pot pie for later? 

I think that’s a great idea! Making freezer pot pies can be the perfect way to meal plan and have delicious meals ready and waiting for the family. Just be certain to write the date and instructions to bake on the outside so that anyone who is going to eat it knows how to cook it completely. 

Have fun making your very own pot pies. This recipe is the perfect way to make a delicious chicken pot pie recipe right at home. Top with cheese, or just leave as it is. It’s delicious no matter what!

More Easy Recipes

• Canned Pickled Jalapenos
• Cast Iron Chicken Fajita Tostadas
• Hearty Instant Pot Chicken Potato Soup