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:-

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or use silicone muffin molds for easy removal.
  2. To make the crust, in a bowl, combine the almond flour, coconut flour, garlic powder, onion powder, baking powder, and salt. Mix well.
  3. 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.
  4. 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.
  5. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
  6. 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.
  7. 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.
  8. Spoon the chicken and vegetable filling evenly into each prepared crust in the muffin tin.
  9. Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the crusts are golden brown.
  10. Allow the mini chicken pot pies to cool for a few minutes before carefully removing them from the muffin tin or molds….