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Mini Chicken Pot Pies (Gluten + Dairy Free)

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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