Keto Mini Chicken Pot Pies

Ingredients:

For the Crust:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 large egg
• 1-2 tablespoons cold water (if needed)

For the Filling:

• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots (optional, for lower carbs, reduce or omit)
• 1 cup diced celery
• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• 1 cup chicken broth
• 1/2 teaspoon xanthan gum
• Salt and pepper to taste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary

Instructions:

1. Prepare the Crust:

1. In a food processor, combine the almond flour, coconut flour, xanthan gum, and salt. Pulse to mix.
2. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
3. Add the egg and pulse until the dough starts to come together. If the dough is too dry, add cold water, one tablespoon at a time, until the dough forms.
4. Divide the dough into 12 equal portions. Press each portion into the bottom and sides of a muffin tin to form a crust. Set aside.

2. Prepare the Filling:

1. In a large skillet, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
2. Add the shredded chicken to the skillet and stir to combine.
3. Pour in the heavy cream and chicken broth. Sprinkle the xanthan gum over the mixture and stir until the sauce thickens.
4. Season with salt, pepper, thyme, and rosemary. Remove from heat.

3. Assemble and Bake:

1. Preheat your oven to 375°F (190°C).
2. Spoon the chicken filling into the prepared crusts in the muffin tin, dividing it evenly among the 12 cups.
3. Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown and the filling is bubbly.
4. Allow the mini pot pies to cool for a few minutes before removing them from the muffin tin.

Nutrition Information (per serving, based on 12 servings):

• Calories: Approximately 250-300 calories
• Fat: Approximately 22-25g
• Carbohydrates: Approximately 5-7g (net carbs)
  • Fiber: Approximately 2-3g
• Protein: Approximately 10-12g
• Sodium: Approximately 200-300mg

Notes:

• The nutrition information provided is an estimate and may vary depending on the specific ingredients used.
• You can omit the carrots for a lower carb count.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• These mini pot pies are perfect for meal prep and can be frozen. To freeze, let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat in the oven directly from frozen.