Chicken Pot Pie Muffins

Ingredients

For the Chicken Filling

• 1½ cups cooked chicken breast, finely shredded or diced
• ½ cup cream cheese, softened
• ¼ cup shredded cheddar cheese
• 2 tablespoons heavy whipping cream
• ¼ cup finely chopped celery
• 2 tablespoons finely chopped onion
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon dried parsley
• ¼ teaspoon black pepper
• ¼ teaspoon salt, or to taste

For the Keto Muffin Base

• 2 large eggs
• ½ cup shredded mozzarella cheese
• ¼ cup almond flour
• ¼ teaspoon baking powder
• 1 tablespoon melted butter

Optional Topping

• 2 tablespoons shredded cheddar cheese
• A pinch of dried parsley

Instructions

Step 1: Prepare the Air Fryer

1. Preheat your air fryer to 350°F (175°C) for approximately 3 minutes, following the manufacturer’s instructions. Lightly grease six silicone muffin cups or other air-fryer-safe muffin molds with butter or cooking spray.
2. Make sure the muffin cups fit comfortably inside the air fryer basket without blocking airflow. Silicone cups are especially useful because they help the mini pot pies release easily after cooking.

Step 2: Make the Creamy Chicken Filling

1. Place the softened cream cheese in a medium mixing bowl. Add the heavy whipping cream and stir until the mixture becomes smooth and creamy.
2. Add the cooked shredded chicken, cheddar cheese, chopped celery, onion, garlic powder, onion powder, dried parsley, salt, and black pepper. Mix everything thoroughly until the chicken is evenly coated in the creamy mixture.
3. The filling should be thick enough to hold together in the muffin cups. If it seems too dry, add another teaspoon of heavy cream. If it seems too loose, mix in a little extra shredded cheese.
4. For the best flavor and food safety, use chicken that has already been fully cooked before assembling the muffins.

Step 3: Prepare the Keto Muffin Base

1. In a separate bowl, whisk the eggs until smooth. Add the shredded mozzarella, almond flour, baking powder, and melted butter.
2. Stir until a thick, slightly sticky mixture forms. The eggs help bind the ingredients, while the almond flour gives the base structure without using traditional wheat flour.
3. This is a soft, cheese-based muffin mixture rather than a flaky pastry crust. It creates a tender, savory base that complements the creamy chicken filling.

Step 4: Fill the Muffin Cups

1. Divide the keto muffin mixture evenly among the six prepared muffin cups. Press a little of the mixture into the bottom and slightly up the sides of each cup to create a shallow base.
2. Spoon the chicken filling into each cup, distributing it evenly. Avoid overfilling, as the mixture needs room to cook without spilling over the edges.
3. Sprinkle the optional cheddar cheese over the tops for a golden, cheesy finish.

Step 5: Air Fry the Mini Chicken Pot Pie Muffins

1. Place the filled muffin cups in the air fryer basket in a single layer. Cook at 350°F (175°C) for 12–16 minutes.
2. Start checking at the 12-minute mark. Cooking time can vary depending on your air fryer, muffin cup size, and how cold the ingredients are when assembled.
3. The muffin bases should look set and lightly golden, and the cheese on top should be melted. The center should be hot throughout. If the tops brown too quickly, reduce the temperature slightly and continue cooking until done.
4. For food safety, reheat the filling to 165°F (74°C), particularly if the chicken was refrigerated before assembly. A food thermometer is the most reliable way to check the temperature.

Step 6: Rest and Serve

1. Carefully remove the muffin cups from the air fryer using heat-resistant tongs. Let the mini pot pies rest for 3–5 minutes before removing them from the molds.
2. This resting period helps the cheese and egg mixture firm up, making the muffins easier to lift out without breaking.
3. Garnish with a little dried parsley and serve warm. These mini chicken pot pies taste wonderful on their own or alongside a fresh green salad, steamed broccoli, or cauliflower rice.

Nutrition

Calories: 260 · Protein: 24 g · Fat: 17 g · Carbohydrates: 4 g · Saturated Fat: 8 g · Fiber: 1 g · Sugar: 1 g · Sodium: 390 mg