Low-Carb Mini Chicken Pot Pies

Low-Carb Mini Chicken Pot Pies

Ingredients

• 1/2 cup butter ((melted, 113 g/ 4 oz))
• 2 large eggs
• 3/4 cup coconut flour ((melted, 113 g/ 4 oz))
• 1 tbsp psyllium husks ((melted, 113 g/ 4 oz))
• 1/4 tsp sea salt
• 1/4 cup unsalted butter ((melted, 113 g/ 4 oz))
• 1/2 white onion ((melted, 113 g/ 4 oz))
• 3 clove garlic ((melted, 113 g/ 4 oz))
• 1 tsp fresh herbs ((melted, 113 g/ 4 oz))
• 10 oz frozen peas ((melted, 113 g/ 4 oz))
• 1/2 cup frozen green beans ((melted, 113 g/ 4 oz))
• 1 lb cooked chicken ((melted, 113 g/ 4 oz))
• 1/2 cup chicken broth ((melted, 113 g/ 4 oz))
• 1 1/2 cup heavy cream ((melted, 113 g/ 4 oz))

Instructions

1. Preheat the oven to 190 °C/ 375 °F and place four medium ramekins on a baking sheet.
2. Make the crust by combining the eggs, coconut flour, psyllium husk if using, and salt.
3.  Mix until crumbly then pour in the butter.
4. Form into a ball and chill until ready to bake.
5. Chop the onion...
6.  ...
7. and mince the garlic and herbs.
8. Melt the butter in a large skillet over medium heat.
9.  Add in the onion, garlic, and herbs.
10. Cook until soft and fragrant about 3-4 minutes.
11. Add in the thawed vegetables, ...
12.  ...
13. shredded chicken, and broth.
14. Cook until broth has mostly absorbed, about 3 minutes.
15.  Pour in the heavy cream and simmer until thick about 5-7 minutes.
16. Season with salt and pepper to taste.
17. Pour the filling into the ramekins.
18.  Roll out the dough between two pieces of parchment 1/4-inch (1/2 cm) thick.
19. Cut the dough slightly larger than the ramekin.
20. Using the parchment gently flip onto the filled ramekins.
21. Pinch the sides together and fix any cracks.
22. Repeat until all ramekins are covered.
23. If you have any dough leftover you can make any shapes you desire to fill in any cracks or for decoration.
24.  Whisk together an egg and 1 tablespoon of water.
25. Brush over the crusts.
26. Transfer to oven.
27. Bake 20 minutes until the crust is golden brown and crisp.
28. Serve immediately.