Chicken Pot Pies Mini

By McCarleyRHLAC

Ingredients

• For the dough:
• Mini Chicken Pot Pies
• 2 cups white whole wheat flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons cold, coconut oil
• 1 cup almond milk
• For the filling:
• 1 1/2 cup diced carrots
• 1 1/2 cup peas
• 1 cup diced green beans
• 1 cup diced onion
• 1 cup roasted chicken, shredded (Veggie option: skip the chicken & add more veggies!)
• 2 eggs
• salt and pepper to taste
• 5 cups chicken or veggie broth

Preparation

Step 1

1.Preheat oven to 425 degrees.
2.Start with the dough: Portion out the coconut oil at room temperature and place in the freezer, allowing it to cool and harder for 15 minutes. In a medium sized bowl combine flour, baking powder, and salt. Mix well. Add solid pieces of coconut oil to the flour mixture and using a fork, mash the pieces as you mix it together with the flour. Once mixture is crumbly, add almond milk and continue mixing. Sprinkle a cutting board with some flour and knead dough 10 times before rolling it out to about 3/4 inch thick. Using an upside down glass, cut round circles from the rolled out dough.
3.Then, in a large bowl, mix together diced vegetables, chicken broth, eggs, and shredded chicken. Take your whole-wheat dough circles and, using your fingers, divide them into the muffin holes, forming a mini crust in each.
4.Fill each muffin hole with your pot pie mixture.
5.Bake for 25-30 minutes until each one is golden brown.