Ingredients:
For the crust:-
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 large egg
For the filling:-
- 2 cups cooked chicken, shredded or diced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 cup mixed vegetables (such as diced carrots, green beans, and peas)
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:-
- Preheat your oven to 375°F (190°C). Grease a muffin tin or use silicone muffin molds for easy removal.
- To make the crust, in a bowl, combine the almond flour, coconut flour, garlic powder, onion powder, baking powder, and salt. Mix well.
- Add the melted butter and egg to the dry ingredients. Mix until a dough forms. If the dough is too dry, you can add a little more melted butter or a teaspoon of water.
- Divide the dough into 12 equal portions. Press each portion into the bottom and up the sides of the muffin tin or molds to form crusts. Set aside.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
- Add the cooked chicken, mixed vegetables, dried thyme, salt, and pepper to the skillet. Cook for a few minutes until the vegetables begin to soften.
- Pour in the chicken broth and heavy cream. Stir well and let it simmer for about 5-7 minutes until the mixture thickens slightly. Remove from heat.
- Spoon the chicken and vegetable filling evenly into each prepared crust in the muffin tin.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the crusts are golden brown.
- Allow the mini chicken pot pies to cool for a few minutes before carefully removing them from the muffin tin or molds….