Mini Chicken Pot Pies

Ingredients:

• 2 cups cooked chicken (shredded or diced)
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1 cup cauliflower florets (steamed and mashed)
• 1/4 cup cream cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup frozen peas (optional)
• 1/4 cup chopped carrots (optional, or use shredded zucchini for fewer carbs)
• 1/4 cup onions (finely chopped)
• 2 cloves garlic (minced)
• 2 tbsp butter
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1/4 cup almond flour (for the crust)
• 1/4 cup coconut flour (for the crust)
• 1/4 cup melted butter (for the crust)
• 1 egg (for the crust)

Instructions:

1. Prepare the Filling:
   • In a large skillet, melt 2 tablespoons of butter over medium heat.
   • Add the onions and garlic, cooking for 2-3 minutes until softened.
   • Add the shredded chicken, peas, and carrots (or zucchini). Stir and cook for 3-4 minutes.
   • Pour in the heavy cream, chicken broth, and cream cheese. Stir until the cream cheese is fully melted.
   • Add the mashed cauliflower, cheddar cheese, thyme, rosemary, salt, and pepper. Stir until everything is well combined and thickened. Set aside.
2. Prepare the Crust:
   • In a bowl, mix the almond flour, coconut flour, melted butter, and egg. Stir until a dough forms.
   • Divide the dough into 4 equal portions and press them into mini pie pans or ramekins, covering the bottom and sides.
3. Assemble the Mini Pot Pies:
   • Spoon the chicken filling into each crust-lined ramekin, dividing it evenly.
   • Roll out the remaining dough into small rounds to top each pie.
   • Place the dough on top of each pot pie and crimp the edges. Cut a small slit in the top of each crust to allow steam to escape.
4. Bake:
   • Preheat the oven to 375°F (190°C).
   • Bake the mini chicken pot pies for 20-25 minutes, or until the crust is golden brown.
5. Serve:
   • Let the pies cool for a few minutes before serving. Enjoy!