These Keto Chicken Pot Pie Egg Muffins satisfy the craving for the typical carby pot pie. These Muffins are healthy and perfect for on the go!
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 1/2 cup of the cheddar cheese and stir until melted. Stir in peas.
Preheat oven to 350°F. 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 Minutes. Enjoy!
Serving Size 1 Muffin
Servings 12
- Amount Per Serving
- Calories 334
- % Daily Value *
- Total Fat 25g39%
- Net Carbohydrate 4g2%
- Dietary Fiber 1g4%
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
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 1/2 cup of the cheddar cheese and stir until melted. Stir in peas.
Preheat oven to 350°F. 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 Minutes. Enjoy!