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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, Gluten Free

  • Yield: 14 Egg Muffins (7 Servings) 1x


  • 3 tbsp butter
  • 1/2 cup onion, diced (about 2.5 oz)
  • 1/2 cup celery, sliced (2 medium ribs)
  • 1/2 cup carrots, slices (about 2.5 oz)
  • 3 cloves garlic, minced
  • salt and pepper, to taste
  • 10 oz chicken, cubed small
  • 1/2 cup heavy cream
  • 1/4 cup chicken stock
  • 2 tbsp Dijon mustard
  • 3/4 cup sharp white cheddar cheese, shredded, divided
  • 1/2 cup frozen peas
  • 12 large eggs


  1. 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.
  2. Add the chicken to the pan and sauté until it is cooked though.
  3. 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.
  4. Mix in 1/2 cup of the cheddar cheese and stir until melted.
  5. Stir in peas.
  6. Preheat oven to 350°
  7. Crack the eggs into a large mixing bowl and fork whisk. Mix the chicken pot pie mixture into the eggs.
  8. Lightly grease a muffin tin and ladle the mixture into each well. Top with remaining cheese.
  9. Bake for 25 - 30 minutes.


4.6g net carbs per serving


  • Serving Size: 2 Egg Muffins
  • Calories: 334
  • Fat: 25g
  • Carbohydrates: 5.6g
  • Fiber: 1g
  • Protein: 22g