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Mini Chicken Pot Pie Muffins

Writer's picture: MiKaylan CushingMiKaylan Cushing

Ingredients:

  • Shredded chicken (make this a day before or get it

    pre-cooked)

  • Diced carrots, celery, and peas (or sub peas with zucchini for less starch)

  • Lactose free milk, coconut milk or dairy-free milk

  • Gluten-free biscuit dough (store-bought or homemade)

  • Arrowroot or tapioca starch or corn starch (for thickening)

Directions:

  1. Preheat oven to 375°F (190°C).

  2. In a pan, sauté veggies with olive oil, then add coconut milk and arrowroot to thicken. Stir in chicken and seasonings (e.g., thyme, salt, and pepper).

  3. Grease a muffin tin and line each cup with a small piece of gluten-free biscuit dough. Fill with the chicken mixture and top with a small dough piece.

  4. Bake for 20–25 minutes or until golden brown.




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