Mini Chicken Pot Pies (Gluten + Dairy Free)

February 15, 2019


The old comfort classic...chicken pot pit! Often times our favorite comfort foods are rich in flavor and not so forgiving on our health and immediate digestive reactions. As a personal chef working with folks who have prescriptive nutritional needs and crave variety in delicious food, I am always creating new dishes from old favorites. Healified versions that become a new requested fav and satisfy our cravings. 


This is a fun recipe to make, incredibly easy and even better made in a cup cake tray for mini pies. Feel free to make adjustments to your liking, or if dairy is your friend, you can adjust to a dairy version. 







Yields 4-6 servings (2-3 pies per serving)

Prep time: 15 minutes  |  Cook time: 45 minutes 


What You Need - cauliflower cups

Coconut Oil spray

1 head cauliflower, riced 

3 eggs 

1/2 cup grated parmesan (if using dairy, omit for dairy free) 

1 tsp. garlic powder 

1 tsp paprika 

sea salt and black pepper to taste


What You Need - Filling 

2 tbsp. organic, grass-fed butter

1 carrots, peeled and small diced 

1 celery stalk, peeled and small diced 

1/2 white or yellow onion, small diced 

1 garlic clove, minced 

sea salt and black pepper to taste 

2 tbsp. arrowroot starch 

1 cup all natural chicken broth

1 cup all natural coconut milk (is using dairy, substitute with organic heavy whipping cream)

1 1/2 cup cooked and cubed chicken 

1/2 cup frozen corn 

1/2 cup frozen pees 

Freshly chopped parsley, for garnish 


How to Make 

1. Preheat oven to 375° and grease a 12-cup muffin tin with coconut oil spray.


2. In a large bowl, stir to combine cauliflower rice, eggs, and parmesan if using Sean generously with garlic powder, paprika, sea salt and pepper. 


3. Distribute mixture evenly between muffin tins cups and use your fingers to press mixture into sides and bottom of each cup to form a crust. Bake 15 to 17 minutes or until crusts are dry, cooked through, forming of a cup and browning on the edges. 


4. In a large skillet over medium heat, melt the butter. Add carrots, celery, onion, and garlic and season with salt and pepper. Cook until softened, 3 minutes, then stir in the arrowroot starch to thicken the mixture. Mix well and cook 1 minute more.


5. Stir in broth and coconut milk and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes. Remove from heat and stir in chicken, corn, and peas.


6. Divide chicken mixture evenly between baked crusts and bake until warmed through, 8 to 10 minutes more.


7. Garnish with fresh parsley, serve hot and enjoy! 


*Store in an airtight container in the refrigerator for up to 3-4 days. Pop in the toaster oven to reheat. 


*gluten free, dairy free, keto, low carb, nut free, soy free 


 Photos: by Jennifer Haddad Bell


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