Step 1

In a large bowl, combine flour, protein powder, sugar substitute, and a pinch of salt.

Step 2

Cut the butter into the dry mixture (in other words, just add small amounts at a time rather than one large scoop of butter) then add 1/3 cup of cold water.

Step 3

Mix everything up until it comes together to form a dough ball.

Step 4

Lightly flour a surface (I used parchment paper as my surface) and add your dough. Break it apart into 12 equal-sized pieces.

Step 5

Break a small portion off of each dough ball and set it aside- these extra pieces are going to be flattened out and used to cover the tops of the mini pies, so they can be small. If you're unsure how much to break off, you can test it out by flattening the piece with your hands and then laying it over the top of your muffin tin to make sure it's the size of one muffin cavity.

Step 6

Add each of your 12 dough balls to a muffin tin, then use your hands to press the dough down and onto the sides. It's okay if it feels thin, it is pie crust after all. See the photos above this recipe card to see what this step looks like.

Step 7

Preheat your oven to 400 degrees F while you prep the chicken pot pie filling.

Step 8

Shred or dice up one cup of pre-cooked chicken (any leftover chicken or rotisserie works great) and add that to a large bowl.

Step 9

Add 1/2 cup of peas & carrots along with the cream of chicken soup, then mix it all together.

Step 10

Add a spoonful of the mixture into each mini pie crust until all of the mixture has been used (it should be the perfect amount for 12).

Step 11

Now take the extra small pieces of dough you set aside and flatten them into discs to lay on top of the stuffed pies. Use extra flour to prevent sticking while pressing them down. Lay them on top of the pies then press down around the edges to lightly seal your mini pot pies.

Step 12

Use a fork to poke holes in the tops of the mini pies. Whisk up an egg in a small bowl and brush the tops of the mini pies to help create a golden color (melted butter will also work).

Step 13

Bake at 400 degrees F for 12 minutes.

Step 14

Let cool for a few minutes before removing. Enjoy hot out of the oven or save leftovers to reheat throughout the week.