When I was young lad, I used to LOVE chicken pot pie, in the form of a frozen meal, of course. I would heat it up in the microwave and BOOM, a gourmet chicken pot pie. Now, I think GUH-ROSS, I wouldn’t touch one of those things.
I asked my mom if she knew how to make chicken pot pie and she said, and I quote: “Well, probably but it would take way too long.”
Gluten-Free Chicken Pot Pie Muffins
- ½ cup coconut flour
- ¼ cup tapioca flour
- 1 tsp. baking soda
- 1 ½ tsp. salt
- ½ tsp. pepper
- 1 tsp. thyme
- 1 tsp. basil
- ½ tsp. garlic powder
- ½ cup + 2 Tbsp. milk ( I used raw)*
- 4 Tbsp. butter, room temperature (I used Kerrygold)
- 3 eggs
- 1 cup cheddar cheese, shredded ( I used KerryGold)
- 2 Tbsp. coconut oil, melted
- ½ cup carrots, finely diced
- ½ cup potatoes, finely diced
- ¼ cup red onion, finely diced
- ¼ cup green bell pepper, finely diced
- ¼ cup green onions, diced
- ½ lb. chicken, diced
*Note: You can sub coconut milk for milk.
1.) After cutting/dicing/shredding all ingredients. Heat oven to 350° and place 12 muffin papers in muffin tin.
2.) Combine all dry ingredients in large mixing bowl and set aside.
3.) On medium heat cook diced chicken in a small amount of coconut oil for 3-5 minutes, cooking about half way. Remove and set aside.
4.) In same pan, sauté vegetables (carrots, potatoes, bell pepper, and red onion) add more coconut oil if needed (or butter) and cook for about 5-8 minutes, stirring frequently. Set aside.
5.) To dry ingredients add milk, eggs, butter, coconut oil, and cheese. Mix until all flour is dissolved.
6.) Add ¾ of each: chicken and vegetables. The rest will be used to top batter. Mix until well combined.
7.) Divide batter evenly in compartments. Top off batter with the rest of the ingredients, shred more cheese over muffin tops, etc…
8.) Bake for 18-30 minutes on 350°