Muffin Tin Chicken Pot Pies
My mouth is watering just thinking about this incredible recipe! Remember, food brings us together. Bring your family and friends together with this metabolism-boosting, healthy version of this incredible comfort food.
Maintenance | Serves 6
Prep time: 30 minutes | 2 hours, 45 minutes
4 cups cauliflower florets, finely chopped
1 1/2 cups chicken broth
1 garlic clove
2 teaspoons paprika
1/4 teaspoon sea salt
2 tablespoons olive oil
12 ounces boneless, skinless chicken breast, diced small
Sea salt and freshly ground black pepper
3 cups diced onions
3 cups diced carrots
2 cups finely diced celery
1 teaspoon thyme
1/2 cup chicken broth
1 tablespoon white wine vinegar
2 1/4 cups oat flour
1 1/2 cups almond flour
1/2 teaspoon sea salt
3 large eggs
3 tablespoons coconut oil
- Preheat the oven to 350 degrees F. Grease a muffin tin with coconut oil and set it on a baking sheet.
Make the gravy: In a medium saucepan, combine the cauliflower, broth, and garlic. Bring to a boil, reduce the heat to maintain a brisk simmer, and cook for 15 minutes. Stir in the paprika and salt. Carefully transfer the mixture to a blender and puree. Set aside.
Make the filling: In a large, heavy skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the chicken and cook, stirring occasionally, until the chicken is thoroughly browned. Season the chicken with salt and pepper and transfer to a plate.
- Return the skillet to the heat. Add the remaining 1 tablespoon olive oil, the onions, carrots, celery, and thyme. Cook, stirring often, until the carrots and celery are soft and the onions are slightly brown on the edges, about 12 minutes.
- Add the broth and vinegar and stir, scraping up the browned bits from the bottom of the pan. Stir in the browned chicken and any accumulated juices, as well as the cauliflower puree. Remove from the heat and season with salt and pepper.
Make the crust: In a food processor, combine the oat flour, almond flour, salt, and eggs. process to combine (the mixture will look like sand). Add the coconut oil and process again (the mixture should start to form clumps). Gather the dough into a ball.
- Roll out the dough between two large sheets of parchment paper to about 1/8 inch thick. Cut circles of dough larger than the muffin cups (a Tupperware-type container or lid works well here). Press these into the muffin cups, using your fingers to press the dough into the corners and letting it rise above the rim of the cup and overlap the top of the pan a bit.
- Divide the filling evenly among the muffin cups. Re-roll the scraps of dough and cut more circles. Top each muffin cup with a circle of dough, pressing the edges to seal the top and bottom crusts. Trim away any excess dough and use the tines of a fork to crimp the edges. Poke a couple of holes in the top crusts with the fork or a toothpick to allow steam to escape.
- Bake for 35 to 40 minutes, until browned. Let cool in the tin on a wire rack for about 5 minutes before removing the potpies from the tin and serving.