My Low Carb Mini Chicken Pot Pies are the epitome of comfort food. A steaming hot bowl of creamy chicken and veggies topped with a delicate crust. This recipe makes four gluten-free individual size pot pies or one 9 inch pie plate size. They are cute and delicious!
Mini Low Carb Chicken Pot Pies
Chicken Pot Pie, such a classic dish and one of my all-time favorites! In my opinion, it is one of the quintessential comfort foods that most people enjoy, and if they don’t then they are missing out.
There are a lot of low-carb pot pie recipes out there I’m sure, but what sets mine apart is the extremely flavorful creamy chicken filling and an amazing buttery crust all tucked into the cutest little ramekins. Trust me, these pies are a must-make!
This recipe makes four individual pot pies, but it can also be made into one larger 9-inch pie if you want to serve it family style. If there are just one or two in your home, these little ones are the perfect way to go.
What’s great about making them small is that you can make the four pies and freeze two for later if needed, or bake them all and have leftovers for the lunches. It’s always nice to have an easy lunch or leftovers in the fridge for another dinner.
On the other side of the spectrum for larger families, this recipe is easily doubled or tripled to feed a larger crowd. Going this route I’d suggest doubling the batch and baking it in a 9×11 glass baking dish.
Either way, you’re going to love this chicken pot pie recipe.
What Do I Need To Bake These Mini Pot Pies?
These mini chicken pot pies are fairly simple, they just require some basic ingredients and of course, something to bake them in. Let’s talk for a few minutes about what types of ramekins I use when I make my pot pies.
This recipe makes about four 1 cups servings of the chicken pot pie filling. So the baking vessels you select for your cooking will need to be at least 8 ounces. This way the filling will fit nicely in the baking ramekin and then the crust will rest easily on the top of the filling.
I love making mini things as you might have noticed on my blog so I have several options for these types of small baking dishes but if you don’t here are a few options you can look at. They are great to have on hand for many recipes like small desserts as well.
Any of these sets will work nicely for this recipe if you are going to go the mini pie route. If you want to make it as a larger pie to serve to your family, all you’ll need is a regular pie plate for the recipe as it is written.
Keep in mind if you double the recipe you’ll need to use a larger more casserole type of baking dish.
What Are The Ingredients For This Recipe?
The ingredients needed to make these delicious pot pies are all ingredients that are in most homes. They are pretty standard to any pot pie recipe out there, but you’ll need a low-carb thickener like Xanthum Gun to help the sauce thicken since we aren’t using flour.
If you don’t mind the extra carbs from the flour or corn starch then by all means use those to thicken but we like to use a small number of peas and carrots in our pot pies so we keep those carbs in mind and use a low carb thickener to even things out. The rest is easy.
Here’s what you need:
- 2 large breasts
- frozen peas and carrots
- celery and onion
- chicken broth
- heavy whipping cream
- an egg yolk
- spices: salt, garlic, pepper, onion powder
- low carb thickener (or corn starch)
For those that will say that peas and carrots aren’t low carb, don’t freak out on me yet. There is only 1 cup of frozen peas and carrots divided four ways so that is only about 1 to 2 extra carbs added to this dish.
But if you want to avoid those, just go with some frozen green beans, mushrooms, or cauliflower and you’ll be fine, although, in the end, you’ll come out about the same in carbs.
But I understand if you want to go that route, thankfully the filling is pretty simple to adjust to your needs, that’s why these are great options to have in our menu rotation.
Can You Freeze Low Carb Mini Chicken Pot Pies?
You can totally make this recipe into a freezer meal with just a few easy steps once you have the pot pies prepared. They are great to have on hand, to cook later when you want dinner with ease.
All you’ll need to do is to follow the steps in the recipe up to the point that you put the crust on the top of the pot pies, and then you’re ready to prep them for the freezer.
- Flash Freezing: in this first step you will place the mini pies (or the larger one if you go that route) onto a baking tray and place them into the freezer to freeze. This step may take a couple of hours but it will help the crust stay intact when you wrap them for a long time storage.
- Wrapping: It’s important to wrap each pie well before putting them into the freezer. I like to do this by using a layer or two of plastic wrap making sure to cover any exposed area to prevent freezer burn.
- Extra Protection: After you’ve wrapped the frozen pies in plastic wrap, wrap them a second time with foil. This is just an added layer of protection against freezer burn. If you don’t want to use the foil then place them in a large freezer bag and stack them flat in the freezer. I don’t recommend stacking things on top of the pies as it may break the crust.
- Freezer Labels: Freezer labels are an easy way to identify what the food in the freezer is plus it is a great way to have the cooking instructions handy later when you are ready to bake the mini pot pies.
- Alternate Freezing Options: If you don’t want to freeze the individual pie, another option would be to make up the filling, let it cool completely, then pour it into a freezer-safe bag and label it. This could be an easy time-saving method for the days you want to make the pot pies. You’d only be left to make the crust for the top and then bake.
Can I Cook The Mini Pot Pies From Frozen?
I’d recommend not thawing first, it is best to have your pot pies go from the freezer into the oven, once you’ve removed all the wrapping & plastic wrap.
So the cooking steps would go something like this on the day you’re ready to bake them: remove them from the freezer, unwrap from the plastic wrap, and place them on a baking sheet.
Since the ramekins I use are glass I like to start them in a cold oven and let them heat up slowly as the oven heats up. It might just be me, but I’m always afraid to put frozen glass dishes in a hot oven, lol.
So I place the baking sheet into my oven and turn it on to 350°F and let the Low Carb Mini Chicken Pot Pies bake for about 35 minutes, or until the internal temperature reaches 165°F.
If the crusts start to get too brown, you can cover them with foil to prevent them from getting too dark.
Remove the pies from the oven when they are cooked and serve. These little pot pies are such a treat and since they have chicken and veggies they could totally be a meal in themselves.
But if you find you want to serve something else with them, they would go amazingly well with a nice side salad or steamed broccoli. But side dish or not these little pies are going to be the star of the dinner table!
A low carb creamy chicken pot pie filling baked in individual ramakins and topped with a butter low carb crust. This recipe would also make one 9 inch pie plate if baked family style.
For the Filling
- 1 tablespoon of oil
- 2 large boneless and skinless chicken breasts, cubed
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup frozen peas and carrots
- 1 1/2 cups of chicken broth
- 1/3 cup heavy whipping cream
- 1 large egg yolk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon parsley
- 1/4 teaspoon black pepper
- 1/2 teaspoon Xanthum Gun
For the Crust
- Add one tablespoon of oil to a skillet and sauté the chicken breast, celery, and onions on medium heat until cooked completely.
- Next add the chicken broth, heavy cream, and the seasonings (not the Xanthum) to the skillet and stir well.
- Let the mixture come to a simmer then add the egg yolk to a bowl and slowly drizzle in 1/2 cup of the broth from the skillet into the bowl of yolk. Be sure to whisk the whole time and do it slowly so you don't curdle the egg yolk.
- Now add the egg yolk mixture back into the chicken pot pie filling and stir it in completely.
- Finally, sprinkle over the Xanthum Gum on the top of the filling while whisking at the same time.
- Let the filling thicken slightly and remove from the heat. Set aside to make the crust.
- To make the crusts add in the almond flour, psyllium powder, oat fiber, garlic, and onion powder and mix them well.
- Next, grate in the cold butter and add the egg white. Mix to combine.
- Then add in 8 to 10 tablespoons of ice-cold water. Mix them in after each tablespoon until the dough can be formed together as a ball in your hand. With my ingredients mine usually takes about 10 tablespoons.
- Let the dough rest in the refrigerator for at least 10-15 minutes.
- Remove the dough and place it between two pieces of parchment paper and roll it out until it is about 1/2 in thick.
- If you are using little individual baking dishes, place them upside down onto the dough and use a knife to cut the shape slightly larger than your dish so you'll have crust around the top edges.
- Divide the filling between the four mini baking dishes and top with crust.
- Use a large spatula to carefully transfer the cut shapes of crust to the top of each pie since the crust is very delicate.
- Gently press the dough down so it touches the tops of the filling and crimp the dough around the tops of the little pot pies.
- With a sharp knife, pierce the tops of the pies to allow them to vent as they cook.
- Place the Low Carb Mini Chicken Pot Pies on a baking sheet and into the preheated oven to bake until the filling is boiling and the crust is cooked and golden brown. This will take about 25 to 28 minutes at 350 degrees.
To lower carbs more, sub green beans for the peas and carrots. Also, if you are making the large 9 in pie plate you would roll out the crust dough, then transfer the dough carefully to the top of your pie plate and peel off the parchment paper. The dough will be fragile but is easy to pie back together if it breaks.
Serving Size1/4 the recipe
Amount Per ServingCalories 471Total Fat 23gCarbohydrates 21gNet Carbohydrates 6gFiber 15gSugar 0gProtein 31g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!