These mini chicken pot pies will satisfy your appetite as well as your soul. The herb-infused filling has tender bits of chicken, onion, green peas, and morsels of carrot. All this topped by a tender mozzarella crust.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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Ingredients:
For the Filling:
1 lb. chicken breast, diced
2 Tbsp. butter, divided
1 medium onion, diced
2 stalks celery, finely chopped
½ cup carrot, coarsely grated
¼ tsp. dried thyme leaves
1 Tbsp. white wine vinegar
½ cup chicken stock
1 ½ cup heavy cream
½ cup green peas, fresh or frozen
2 tsp. Paprika
Salt and pepper to taste
For the Crust:
1 cup almond flour
½ cup coconut flour
2 tsp. baking powder
¼ tsp. sea salt
¼ tsp. thyme, dried
2 large eggs
3 cups mozzarella cheese, part-skim, grated
10 Tbsp. butter
Nutrition Summary:
This makes a total of 12 servings Keto Mini Chicken Pot Pies. Each serving comes out to be 445 Calories, 36g Fats, 6g Net Carbs, and 23g Protein.
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