“Chicken Pot Pie is one of my favorite comfort meals and this version is a perfect way to meal prep for the week while making use of your leftovers.”

What you’ll need:

  • Gluten Free Crust
  • 1/2 cup of butter
  • 3/4 of Almond milk
  • 2 1/2 cups of gluten free biscuit mix
  • Almond flour to roll out your dough
  • Coconut oil non-stick spray
  • Pie Filling
  • 1/2 cup of frozen corn
  • 1/2 cup of frozen peas
  • 3 chopped carrots
  • 1/4 cup of chopped yellow onion
  • 1 tbsp of butter
  • 1 tbsp of garlic and herb seasoning
  • 4-6 oz. of chopped chicken breast
  • 1/2 cup of water
  • 1/4 cup of chicken broth
  • 1/4 cup of almond milk

Directions:

  1. Preheat oven to 350 degrees and spray a cupcake pan with nonstick spray
  2. In a large mixing bowl, blend your butter and biscuit mix until it gets grainy
  3. Cut in your milk, mix thoroughly and set aside for a few minutes to rise
  4. Sprinkle almond flour onto a flat surface to roll out your dough
  5. Roll it out flat to 3/4 inch thick
  6. Cut biscuits into circles and place into your cupcake pan then set aside
  7. Start the pot pie filling by adding chopped onion and butter to a skillet on medium heat for 2-5 minutes
  8. Then add corn, peas, carrots, garlic seasoning and water
  9. Let cook for 8-10 minutes, then add chopped chicken
  10. Let cook for another 2-5 minutes
  11. Stir in your chicken broth followed by your milk and let it simmer and thicken for another 2 minutes
  12. Then, by the spoonful, take your pie filling and place to the very top of your dough cups
  13. Bake at 350 degrees for 18-20 minutes and serve warm

Enjoy!

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