Ingredients:
For the Crust:
2 cups almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 large egg
1 tablespoon apple cider vinegar
For the Filling:
2 cups cooked chicken breast, shredded or diced
1 cup heavy cream
1 cup chicken broth
1 cup chopped vegetables (e.g., broccoli, cauliflower, or green beans)
1/2 cup diced onion
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons butter
1 tablespoon olive oil
Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a muffin tin or use silicone muffin cups.
2. Prepare the Crust:
In a food processor, combine almond flour, coconut flour, baking powder, and salt. Pulse to mix.
Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
Add the egg and apple cider vinegar. Pulse until the dough comes together.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Prepare the Filling:
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic. Cook until the onion is translucent.
Add the chopped vegetables to the skillet and cook until they are tender.
Stir in the shredded or diced chicken, heavy cream, chicken broth, dried thyme, dried rosemary, salt, and pepper.
Bring the mixture to a simmer and cook until the filling thickens, about 5-7 minutes.
Stir in the butter until melted and well combined. Remove from heat and let it cool slightly.
4. Assemble the Mini Pot Pies:
Roll out the chilled dough between two pieces of parchment paper to about 1/4 inch thickness.
Using a round cutter, cut out circles of dough to fit into the muffin tin, leaving enough dough for the tops.
Press the dough circles into the greased muffin tin cups, making sure the dough covers the bottom and sides.
Fill each dough cup with the chicken pot pie filling.
Cut out smaller circles or shapes from the remaining dough to place on top of each mini pot pie. Press the edges to seal.
5. Bake the Mini Pot Pies:
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
6. Cool and Serve:
Allow the mini pot pies to cool in the muffin tin for a few minutes before removing.
Serve warm and enjoy!
Nutrition Information (per mini pot pie, based on 12 mini pot pies):
Calories: Approximately 250-300 calories
Fat: Approximately 20-25g
Carbohydrates: Approximately 5-7g (net carbs)
Fiber: Approximately 2-3g
Protein: Approximately 15-20g
Sodium: Approximately 300-400mg
Note: Nutrition information may vary depending on the specific ingredients used and the size of the servings. Adjustments can be made to suit individual dietary preferences and requirements.
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