These Chicken Pot Pie Egg Muffins are a low carb version of the classic comfort food. You can prep these keto egg muffins ahead and enjoy on the go.
Chicken Pot Pie Egg Muffins: low carb comfort food with a protein boost
Chicken pot pie is pretty much the epitome of comfort food. It also happens to be a dish that many people following a low carb and gluten free lifestyle think they have to avoid. That is simply not the case.
Fitting your favorite foods into a low carb template just takes a little creativity and a willingness to prepare your own food. Obviously you have that willingness or you would be here looking for low carb recipes.
Making a gluten free Chicken pot pie into an egg muffin
Chicken Pot Pies are one of my husbands favorite foods. I made a low carb and gluten free Chicken Pot Pie Recipe and when I tasted the filling, I thought to myself "This would be really good with eggs." Thus, this recipe was born. If you know me, then it is no surprise to you that I think almost everything is better with eggs. After all, they are natures perfect food!
How to cook egg muffins
My secret to perfect egg muffins is to use a silicone muffin tray. They pop right out and clean up in a cinch. Win/win!
In addition to these Chicken Pot Pie Egg Muffins, check out some of my other favorite low carb egg recipes:
- Buffalo Chicken Egg Muffins
- Taco Egg Muffins
- Reuben Egg Muffins
- Holley's Ham and Swiss Egg Muffins
- Bacon Guacamole Deviled Eggs
- Pizza Eggs
- Cheese and Chive Keto Souffles
Chicken Pot Pie Egg Muffins - Low Carb, Gluten Free
- Yield: 14 Egg Muffins (7 Servings) 1x
Ingredients
- 3 tbsp butter
- ½ cup onion, diced (about 2.5 oz)
- ½ cup celery, sliced (2 medium ribs)
- ½ cup carrots, slices (about 2.5 oz)
- 3 cloves garlic, minced
- salt and pepper, to taste
- 10 oz chicken, cubed small
- ½ cup heavy cream
- ¼ cup chicken stock
- 2 tbsp Dijon mustard
- ¾ cup sharp white cheddar cheese, shredded, divided
- ½ cup frozen peas
- 12 large eggs
Instructions
- Heat the butter in a large skillet over medium heat. Once the butter is melted, add the onion, celery, carrots, garlic and a little salt and pepper to the pan. Sauté until the vegetables are soft.
- Add the chicken to the pan and sauté until it is cooked though.
- Add the heavy cream, chicken stock, and Dijon mustard to the pan. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for 5-7 minutes.
- Mix in ½ cup of the cheddar cheese and stir until melted.
- Stir in peas.
- Preheat oven to 350°
- Crack the eggs into a large mixing bowl and fork whisk. Mix the chicken pot pie mixture into the eggs.
- Lightly grease a muffin tin and ladle the mixture into each well. Top with remaining cheese.
- Bake for 25 - 30 minutes.
Notes
4.6g net carbs per serving
Nutrition
- Serving Size: 2 Egg Muffins
- Calories: 334
- Fat: 25g
- Carbohydrates: 5.6g
- Fiber: 1g
- Protein: 22g
Amy, Los Alamitos says
Kyndra, I made your delicious French toast egg puffs this morning (an old fav!) and tried this chicken pot pie egg muffin recipe in the afternoon! I've found a new fav! They were delicious! I love having quick, nutritious keto breakfasts in the freezer that I can pull out the night before and have ready to heat and go! Thank you!
★★★★★
Courtnei says
I love pot pie, but hate chicken - or any kind of bird really. Would sausage or beef work just as well?
Peace Love and Low Carb says
Sure. I don't see why not.
Karly says
Low carb, high deliciousness. That's what I'm talkin' about, girl! These look SO tasty!
Gail says
This might be a silly question, but if you are serving this for dinner what would you pair with it?
Barb says
Maybe just a nice salad. The recipe looks delish! Will try it soon
Kim | Low Carb Maven says
Yum! What a creative recipe. I've been wanting to change it up in the mornings and this just might be the recipe to do the trick. Thanks for sharing another great recipe.
Natasha says
Yum! How long would these last in the fridge? Also do you think these could be frozen? Thanks!
Peace Love and Low Carb says
I would say they are okay for 3-4 days in the fridge. Yes, you can freeze them. They reheat surprisingly well.
Kay-M says
You said that your favorite pans to use are silicon - do you spray (grease) the pans before using? I was always under the impression that silicon pans do not need to be sprayed (greased). Please clarify
Peace Love and Low Carb says
You do not need to grease them at all. That is part of what makes them so amazing. 🙂
Sheila Wright says
I made these today and they are fantastic.... my chicken was already cooked so went with that,, but oh my word they are FANTASTIC... and yes on the silicone pans .. you do need to set them on a cookie sheet as they are wobblie... but i am liking them more as i go along..and at 73 i been. cooking a long time..... i do not put them in the dishwasher.. just hand wash... wipe out really.. thank you for this recipe... sheila in ga
Eva says
On the heavy cream and it be replaced with
Fat from Coconut milk, or just the cocconut cream ,
or what kind of heavy cream do you use?
Thanks,