I got a craving today for chicken pot pie. I remember seeing a pie crust recipe I thought I could use for this so decided to give it a go! So I took elements from three different recipes and put them all together to create this one (credited below). I’d love to hear what you think if you try these!
The recipe is posted first then I took some pictures of many of the different steps in the recipe. I used a silicone muffin ‘pan’ so these beauties didn’t stick at all. They popped right out!
- 2 1/2 cups Coconut Flour
- 1 2/3 cups Butter
- 5 large Eggs
- 1 large Egg white
- 1/4 cup Butter
- 1/3 cup Onion (diced)
- 1 medium (about 8oz) Zucchini (chopped)
- 1 stalk (about 1/2 cup) Celery (sliced)
- 2 cloves garlic (minced)
- 1/3 cup Almond flour
- 1 1/2 tsp Fresh thyme minced
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 3/4 cups Chicken broth
- 1 cup Heavy cream (divided)
- 3 cups Boneless, skinless chicken breast (shredded)
- 1 cup Frozen geen beans (chopped)
- 4 oz Cream cheese
- 1/4 cup Water
- 1 large Egg yolk
- 1 large Egg
- In a mixing bowl blend coconut flour and 1 2/3 cups butter until the texture is sandy, and there are no giant lumps of butter or free floating dry bits of coconut flour.
- Add in 5 eggs and 1 egg white (reserve yolk). Mix until a thick dough forms and can be formed into a ball.
- If the dough is too dry and crumbly here, add in a tablespoon of cold water and keep gently kneading until the dough comes together.
- Here’s the tricky part. You’re going to make 20 muffin size pies. You need enough dough for both the bottom and side crust and the top crust to cover it. What I did was half the whole batch and then take about 1/3 of one of those and put it with the other. The larger half will be for the bottoms and sides and the smaller half will be for the tops. Set the smaller half aside. Divide the larger half into 20 equal portions. Shape each portion in each muffin cup being sure the dough comes all the way up the sides.
- Take the smaller half and divide into 20 portions. Roll each portion into a ball. Place the muffin cups and balls of dough in the fridge while you make the filling.
- Heat the 1/4 cup butter over medium-high heat in a large skillet. Add the onions, zucchini, celery, and garlic and cook until tender, stirring occasionally.
- While the veggies are cooking, add the cream cheese, 1/2 cup heavy cream, and water to a saucepan and cook over a low heat until the cream cheese has melted.
- Temper the egg yolk by adding a little of the cream sauce to it, mixing well, then adding the yolk back into the cream mixture.
- Stir constantly over a low heat for a few minutes until the sauce has thickened. Season with salt and pepper to taste. Turn as low as possible while you finish with the veggie mixture. Take off the heat if necessary to prevent over cooking.
- Whisk in the almond flour, salt, black pepper, thyme, parsley, chicken broth, and 1/2 cup heavy cream into the veggie mixture. Whisk until there are no flour lumps and then simmer over medium-low heat for 10 minutes or until sauce has thickened. Stir in shredded chicken and frozen green beans. Remove from heat.
- Add sauce to veggie mixture and stir.
- Remove the dough from the refrigerator. Spoon about 1/4 of veggie mixture into each muffin cup.
- Flatten each dough ball with your hands and place on top of each muffin cup. Try to pinch sides to close up each pie. They don’t have to be completely closed but will hold up better if you can do this.
- With a sharp knife, cut an X in the top of each pie.
- Whisk 1 egg and using a pastry brush, brush the top of each pie.
- Bake in preheated 350° oven for 25-30 minutes or until the pies have turned a nice golden brown.
- Each pie is one serving. Garnish with green onion or parsley if desired.
Pictures from steps above:
I compiled several different recipes to come up with this one. Below are links to each in case you would like to see the original recipes.