Mini Keto Chicken Pot Pies

Step by Step Instructions

1. 1

   Mix pie crust dry ingredients

   Add the almond flour, coconut flour, xanthan gum and salt to a food processor. Pulse a few times to combine.

   For this step

   • 1 cup almond flour
   • 3 tablespoons coconut flour
   • 1 teaspoon xanthan gum
   • 1/2 teaspoon salt
   
2. 2

   Finish pie dough

   Add the cold, cubed butter and cream cheese. Pulse just until the mixture becomes crumbly and small pieces of butter are still visible throughout the dough. Add the egg and vinegar and pulse again until the mixture comes together to form a dough ball.

   For this step

   • 7 tablespoons unsalted butter, chilled and cubed
   • 1 ounce cream cheese
   • 1 large egg
   • 1½ teaspoons rice vinegar or apple cider vinegar
   
3. 3

   Chill the dough

   Place the dough ball in between two sheets of parchment paper. Flatten the dough into a round disc and refrigerate for 30 minutes to thoroughly chill.

   
4. 4

   Roll crust and cut shapes

   Starting in the center, roll outward until the dough is about ⅛ to ¼ inch thick. As you roll the dough, periodically flip the entire parchment paper sandwich over, peel off the bottom sheet of parchment, lay it back down, and continue rolling. I do this several times as I roll to keep the parchment from wrinkling underneath and to prevent the dough from sticking to either sheet.

   
5. 5

   Cut mini pie crusts

   Preheat the oven to 400°F and grease a muffin pan. Using a 4-inch biscuit or cookie cutter, cut out as many circles as you can from the rolled dough and gently press each circle into a muffin cup. Gather the scraps, roll the dough out again, and continue cutting out circles. For the last two crusts, divide the remaining dough into two equal portions, roll each into a ball, and press the dough directly into the greased muffin cups, working it evenly along the bottom and up the sides. Refrigerate the prepared crusts while you make the chicken pot pie filling.

   
6. 6

   Make cream of chicken soup

   Add the softened cream cheese to a medium bowl. Beat using an electric mixer until smooth and creamy. Add heavy cream. Open the canned chicken and measure out 1/4 cup of chicken broth. Add to the cream cheese. Drain and discard remaining broth from the canned chicken. Mix in chicken bouillon, garlic powder and onion powder until completely combined. Continue mixing until thickened.

   For this step

   • 4 oz cream cheese, softened
   • 1/3 cup heavy cream
   • 1/4 cup chicken broth
   • 1/2 teaspoon chicken bouillon
   • 1/4 teaspoon garlic powder
   • 1/4 teaspoon onion powder
   
7. 7

   Finish the filling

   Add the drained canned chicken and cooked mixed vegetables. Gently stir until the chicken and vegetables are evenly coated in the creamy sauce.

   For this step

   • 12.5 oz can chicken, drained
   • 1 cup frozen mixed vegetables, steamed and drained
   
8. 8

   Fill the mini pies and bake

   Spoon the filling into the prepared keto pie crusts and bake for 20 minutes or until crust is golden brown along the edges and filling is set. Let cool for 10-15 minutes in the pan before removing.