Recipe- Loaded With Veggies Mini Chicken Pot Pies

Paleo chicken pot pies that are mini in size and loaded with veggies, shredded chicken and a creamy, dairy-free filling. They’re gluten-free, grain-free, dairy-free and paleo – though you’d never know it.

The golden and flaky crust is the same recipe that’s used on my paleo pumpkin pie. Which would also be a great dessert to serve with these mini chicken pot pies.

Ingredients

Crust

1 cup almond flour
1/3 cup cassava flour, I always use this brand
1/4 tsp sea salt
4 tbsp organic palm shortening
1 large egg, whisked
1/2 tbsp cold water

Pie Filling

1 chicken breast, boneless skinless
2 cups chicken broth
2 carrots, peeled and diced small
1 celery stalk, sliced and diced
1/3 cup onion, diced
1 cup broccoli florets, chopped small
2/3 cup frozen peas
1/3 cup coconut milk, full fat
2 cloves garlic, minced
1 tbsp arrowroot powder
1/2 tsp fresh rosemary, chopped
1/2 tsp fresh thyme
salt and pepper, to taste

Egg Wash

1 large egg, beaten
1 1/2 tbsp water

Method

* To make the crust, stir together the flours and salt in a mixing bowl. Cut in the shortening using a pastry cutter or your fingers until you have a crumbly mixture.

* Add the egg and water and use your hands to knead until a ball of dough forms.

* Wrap the ball of dough in plastic wrap and place in the freezer while you make the pie filling.

* Preheat the oven to 375 degrees fahrenheit.

* Heat the chicken broth in a pot on medium-high heat and bring to a boil. Once boiling, add the whole chicken breast, cover the pot and reduce the heat to low.
* Simmer the chicken breast for 15 minutes or until done.

* Remove the chicken to a cutting board and let rest for a minute.

* Add the carrots, celery and onion to the pot and cook uncovered on medium heat for 3-4 minutes. While cooking, use two forks to shred the chicken into small pieces and set aside.

* Add the remaining pie filling ingredients to the pot and stir to combine. Increase the temperature to high and boil for 2-3 minutes uncovered, to thicken the liquid. Then add the shredded chicken and stir.

* Divide the pie filling between four 7-ounce ramekins.
Remove the dough from the freezer and slice the ball into quarters with a knife.

* Roll each quarter into a new ball. Use a tortilla press to flatten the individual ball between two pieces of parchment paper or roll the ball out.

* Remove the top piece of parchment paper and flip the dough circle on top of a ramekin. Remove the other piece of parchment paper and gently press down on the sides to seal the top.

* Remove any excess dough.

* Make the egg wash by whisking together the egg and water. Use a pastry brush to brush the tops of the pot pies.

* Place the ramekins on a baking sheet and cook for 30 minutes, or until golden.