Mini Chicken Pot Pies
Mini Chicken Pot Pies
Mini Chicken Pot Pies feature a crispy almond flour crust, filled with tender shredded chicken, creamy cheddar cheese, and low-carb vegetables. Baked to a golden brown, each bite offers the perfect blend of crunch and creaminess, making it irresistible!
Ingredients:
- 2 cups almond flour, forms the base of the crust
- 1/2 cup butter, adds richness and helps bind the crust
- 2 large eggs
- 2 cups shredded chicken (use rotisserie chicken for convenience or leftover turkey)
- 1/2 cup heavy cream
- 1 cup cheddar cheese
- 1 cup low-carb vegetables (use a mix of diced zucchini, broccoli, or spinach for texture. Frozen veggies work too)
Instructions:
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the Crust: Mix almond flour, butter, and one egg until a dough forms. Chill for about 10 minutes. Then, roll out the dough and press it into the muffin tin to form the crust.
- Make the Filling: Heat the heavy cream and cheddar cheese until the cheese melts. Add the shredded chicken, vegetables, and seasonings, stirring well. Let the mixture simmer for 2-3 minutes. Then, fill each prepared muffin tin with the filling. Use remaining dough to create a lattice or full cover for the pies.
- Bake: Bake for 20-25 minutes, or until the crust turns golden brown. Allow to cool slightly before serving.
Good luck with your dish.Crocus Media
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