Keto Chicken Pot Pie Egg Muffins

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If you are on a ketogenic diet and looking for something delicious, stress-free and diet-friendly, then our Keto Chicken Pot Pie Egg Muffins are your perfect answer. This inventive treat brings together an assortment of savory ingredients and classic flavors in a neat, portable muffin form. Imagine the comforting and homely flavors of a traditional chicken pot pie, but with a keto friendly twist, all encapsulated within a fluffy, protein-rich egg muffin. Offering a delightful blend of buttery onions, aromatic celery, sweet carrots, fragrant garlic, and sumptuous chunks of chicken, this meal is designed to delight your taste-buds without breaking your keto regulations.

Our Keto Chicken Pot Pie Egg Muffins leverages a rich combination of heavy cream, succulent chicken stock, and Dijon mustard to let loose full-bodied, savory flavors that enchant your palate. Complementing this, the dish contains a generous helping of sharp white cheddar cheese and the sweet burst of frozen peas that add depth to each bite. The best part? Each muffin comes in a calorie-conscious serving size, making it an incredible option for keto meal-prep or on-the-fly breakfasts and snacks. Whether you follow a strict keto regimen or just love great food, this delicacy, shaping the harmonious symphony of flavors into convenient little muffins, is worth a try!

Apart from being visually appealing and incredibly delicious, the Keto Chicken Pot Pie Egg Muffins are versatile enough to be served for breakfast, lunch, dinner or even as snacks on the go. Made with everyday pantry staples, this easy-to-make and high-in-protein recipe is a favorite among our keto mobile app users. With every bite of these mouth-watering muffins, you’ll experience an explosion of flavors and textures, with the added benefit of adhering to your Keto Diet plan. So, gather your ingredients now, let your culinary instincts take over and let’s get cooking!

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butter3 tbsp butter
onion1/2 cup onion, diced (about 2.5 oz)
celery1/2 cup celery, sliced (2 medium ribs)
carrots1/2 cup carrots, slices (about 2.5 oz)
garlic3 cloves garlic, minced
salt and peppersalt and pepper, to taste
whole chicken10 oz chicken, cubed small
heavy cream1/2 cup heavy cream
chicken stock1/4 cup chicken stock
dijon mustard2 tbsp Dijon mustard
sharp cheddar cheese3/4 cup sharp white cheddar cheese, shredded, divided
peas1/2 cup frozen peas
eggs12 large eggs


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°
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.
Nutrition Facts
12 servings
% Daily value*

Total Fat 25.52g

Saturated Fat 7.55g

Cholesterol 220.56mg

Sodium 387.18mg

Total Carbohydrate 5.49g

Dietary Fiber 1.80g

Included Sugar 1.22g

Net Carbohydrates 3.69g

Protein 22.12g
Vitamin D 1.22mcg

Calcium 96.28mg

Iron 1.19mg

Potassium 171.4mg
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.