Mini Chicken Pot Pies

Ingredients

• Butter

  Unsalted

  ½ cup or 114g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Organic Coconut Flour

  Baker Josef's

  ¾ cup or 105g

• Psyllium Husk

  Whole Flakes - 365 Everyday Value

  1 tbsp or 6g

• Salt

  Table

  ¼ tsp or 2g

• Butter

  Unsalted

  ¼ cup or 57g

• Onions

  Raw

  ½ large or 75g

• Garlic

  Raw

  3 cloves, minced or 9g

• Rosemary

  Fresh

  1 tsp or 0.7g

• Green beans

  Frozen, all styles, unprepared snap beans

  ½ cup or 61g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Spinach

  Raw

  ½ cup or 15g

• Heavy whipping cream

  Fluid

  1 ½ cup, fluid or 357g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Coconut Flour

  Bob's Red Mill

  1 tbsp or 15g

• Chicken Bone Broth

  Kettle & Fire

  ½ cup or 120g

Directions

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