Low-Carb Mini Chicken Pot Pies

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Low-Carb Mini Chicken Pot PiesPin recipeFollow us 108.0k

Fall is right around the corner and I don’t know about you but I crave comfort foods when the temperatures drop and the leaves change color. Typically, comfort food isn’t too healthy though. Not so with these Mini Keto Chicken Pot Pies! These low-carb pies are just as healthy as they are comforting.

We start out by making the filling which is pretty traditional minus the flour typically used to thicken the sauce. I find that the heavy cream gets nice and thick without any sort of thickener as long as you let it simmer for a few minutes. I’ve used frozen vegetables in this recipes since they’re easy and convenient, just make sure you rinse them under some warm water before adding them to the pan so you don’t water the mixture down.

You can also opt to use a rotisserie chicken to make this come together super fast. It would also add a bit more flavor than simple poached chicken.

The crust is super simple, like any keto dough it’s a bit difficult to roll out but as long as you roll it out between two pieces of parchment and use the parchment to flip it onto the top of the pies you’ll be golden!

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Hands-on Overall

Nutritional values (per serving, 1/2 medium pie)

7.3 grams 4.1 grams 24.7 grams 45.3 grams 26.2 grams 560 calories
Total Carbs11.4grams
Net Carbs7.3grams
of which Saturated26.2grams
Magnesium38mg (10% RDA)
Potassium366mg (18% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (18%), fat (77%)

Ingredients (makes 4 medium pies)

  • 1/2 cup butter, melted (113 g/ 4 oz)
  • 2 large eggs
  • 3/4 cup + 1 tablespoon coconut flour (105 g/ 3.7 oz)
  • Optional: 1 tbsp psyllium husk (5 g/ 0.2 oz)
  • 1/4 tsp sea salt
  • 1 large egg + 1 tbsp water, for wash
  • 1/4 cup unsalted butter (57 g/ 2 oz)
  • 1/2 large white onion, diced (100 g/ 3.5 oz)
  • 3 cloves garlic, minced (15 g/ 0.5 oz)
  • 1 tsp minced fresh herbs (sage, rosemary, thyme)
  • 1 (10-oz) bag frozen peas/carrots, thawed (284 g)
  • 1/2 cup frozen green beans, thawed (90 g/ 3.2 oz)
  • 1 lb cooked chicken, shredded (450 g)
  • 1/2 cup chicken broth (120 ml/ 4 fl oz)
  • 1 1/2 cups heavy cream (360 ml/ 12 fl oz)
  • Salt and pepper, to taste

Note: This recipe will be enough for 8 small, or 4 medium servings. A medium serving would be ideal if you follow the Intermittent Fasting technique and only eat 1-2 meals per day.

A fun way to learn about healthy low-carb eating!
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  1. Preheat the oven to 190 °C/ 375 °F and place four medium ramekins on a baking sheet. Make the crust by combining the eggs, coconut flour, psyllium husk if using, and salt. Low-Carb Mini Chicken Pot Pies
  2. Mix until crumbly then pour in the butter. Form into a ball and chill until ready to bake.
  3. Chop the onion... Low-Carb Mini Chicken Pot Pies
  4. ... and mince the garlic and herbs. Melt the butter in a large skillet over medium heat. Low-Carb Mini Chicken Pot Pies
  5. Add in the onion, garlic, and herbs. Cook until soft and fragrant about 3-4 minutes. Add in the thawed vegetables, ... Low-Carb Mini Chicken Pot Pies
  6. ... shredded chicken, and broth. Cook until broth has mostly absorbed, about 3 minutes. Low-Carb Mini Chicken Pot Pies
  7. Pour in the heavy cream and simmer until thick about 5-7 minutes. Season with salt and pepper to taste. Pour the filling into the ramekins. Low-Carb Mini Chicken Pot Pies
  8. Roll out the dough between two pieces of parchment 1/4-inch (1/2 cm) thick. Cut the dough slightly larger than the ramekin. Using the parchment gently flip onto the filled ramekins. Pinch the sides together and fix any cracks. Repeat until all ramekins are covered. If you have any dough leftover you can make any shapes you desire to fill in any cracks or for decoration. Low-Carb Mini Chicken Pot Pies
  9. Whisk together an egg and 1 tablespoon of water. Brush over the crusts. Transfer to oven.
    Low-Carb Mini Chicken Pot Pies
  10. Bake 20 minutes until the crust is golden brown and crisp. Serve immediately. Low-Carb Mini Chicken Pot Pies
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (6)

I made this today and followed the recipe exactly. It is amazing!  My picky husband loved it!  Thank you so much for sharing this recipe!!


Thank you for your lovely feedback!


Looks fantastic! Is there a way to use almond flour instead of coconut flour? What would be the ratio? Thanks for all of your work!!


Hi Mirjana, you could use these recipes as an alternative crust:
Savory Keto Pie Crust
Sweet Keto Pie Crust (just skip the sweetener)
I hope this helps!


For the serving size on this recipe, is 1/2 pie when you make large pies (4 pies) or for when you make small pies (8 pies)?


It is either 1 small pie (if 8 servings), or half medium pie (if 4 servings).