KETO MINI CHICKEN PIES

Instructions

For the Crust:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
2. Mix Ingredients: In a medium bowl, combine the almond flour, coconut flour, melted butter, egg, salt, and baking powder. Mix until a dough forms.
3. Form Crusts: Press a portion of the dough into each muffin tin cup, forming a base and sides to create mini pie shells. Use the back of a spoon to smooth the dough.
4. Pre-bake Crusts: Bake the crusts in the preheated oven for 8-10 minutes, or until they begin to set and turn golden. Remove from the oven and set aside.

For the Filling:

1. Cook Vegetables: In a skillet over medium heat, heat the olive oil and cook the diced onion, celery, and carrots until softened.
2. Add Chicken: Stir in the diced chicken, cooking until heated through.
3. Make Sauce: Add the heavy cream, chicken broth, dried thyme, garlic powder, salt, and pepper. Simmer until the mixture thickens slightly.
4. Fill Pies: Spoon the filling into the pre-baked crusts, dividing it evenly among the mini pies.
5. Bake Pies: Return the filled pies to the oven and bake for an additional 15-20 minutes, or until the filling is bubbly and the crust is golden brown.
6. Cool and Serve: Allow the mini pies to cool slightly before serving.

Storage

• Refrigeration: Store leftover mini chicken pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freezing: To freeze, let the pies cool completely, then place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw in the refrigerator before reheating.

Variations

1. Vegetable Variations: Substitute or add other low-carb vegetables such as mushrooms or spinach for a different flavor profile.
2. Spicy Pies: Add a pinch of cayenne pepper or red pepper flakes to the filling for a bit of heat.
3. Herb Variations: Experiment with different herbs like rosemary or sage to vary the flavor of the filling.
4. Cheesy Pies: Mix in some shredded cheese like cheddar or mozzarella into the filling for an extra layer of flavor.
5. Turkey Version: Substitute cooked turkey for the chicken for a festive twist, especially around the holidays.

Benefits of the Ingredients

• Almond Flour: A low-carb alternative to traditional flour, almond flour provides healthy fats and protein, making it a great option for keto baking.
• Coconut Flour: Adds fiber and helps absorb moisture in the crust, contributing to its texture.
• Unsalted Butter: Adds richness and flavor to the crust, and helps bind the ingredients together.
• Heavy Cream: Provides a creamy texture for the filling, adding healthy fats and making the dish more satisfying.
• Chicken: A lean protein source, chicken is high in protein and essential nutrients while being low in carbs.
• Vegetables: Celery and carrots add flavor and texture while providing vitamins and minerals. Use sparingly to keep the carb count low.

Tips and Tricks for Perfect Keto Mini Chicken Pies

1. Even Crusts: Ensure the crusts are evenly pressed into the muffin tin to avoid uneven baking.
2. Pre-bake Crusts: Pre-baking the crusts helps to avoid sogginess when the filling is added.
3. Watch Baking Time: Keep an eye on the mini pies to prevent over-browning. The filling should be hot and bubbly, and the crust should be golden brown.
4. Customize Filling: Feel free to adjust the seasoning and ingredients in the filling to suit your taste preferences.
5. Reheat Gently: When reheating, do so gently to avoid drying out the pies.

Keto Mini Chicken Pies offer a delicious and convenient way to enjoy the classic flavors of chicken pot pie while adhering to a low-carb lifestyle. With their crisp crust and savory filling, these mini pies are sure to become a favorite in your keto recipe collection.