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Chicken Pot Pie Muffins

Chicken Pot Pie Muffins

Who doesn’t get a warm and fuzzy feeling when you hear of a pot pie?
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Servings: 8
Course: dinner, Main Course
Cuisine: American
Calories: 518
Ingredients Method Notes

Ingredients
  

Pie Crust/Dough Ingredients
  • 1½ sticks unsalted grass-fed butter
  • ⅓ cup vegetable shortening
  • 1½ cups flour
  • 1½ cups whole wheat pastry flour
  • 1 tsp salt
  • 1 tbsp Swerve sugar substitute
  • ½ cup ice water
Pot Pie Filling Ingredients
  • 2-3 cups your favorite vegetables
  • 1½ tsp garlic powder
  • ¼ cup flour
  • 2 cups almond milk
  • 2 cups chicken pre-cooked and shredded
  • 1 tbsp thyme
  • salt and pepper to taste

Method
 

Pie Crust Directions
  1. Pulse the first six ingredients into a blender or food processor until incorporated.
  2. Slowly add ice water into the mix until a softball of dough forms.
  3. Place in the fridge to chill for roughly 60 minutes.
  4. Roll out dough and measure circles for muffin tins. (I use paper muffin inserts to trace them and get the size just right.)
  5. Place the circles into the prepared muffin tin and bake in a preheated 400-degree F oven for about 8 – 10 minutes or until slightly golden. Remove and set aside.
Chicken Pot Pie Filling Directions
  1. Heat a large skillet and add EVOO.
  2. Add veggies and cook until just slightly softened.
  3. Add garlic powder and salt and pepper.
  4. Sprinkle flour over the top of the vegetables and cook for two minutes.
  5. Slowly pour in the almond milk, stirring constantly.
  6. Bring to a low boil, and let bubble for roughly 3 – 5 minutes.
  7. Stir in the chicken and thyme.
  8. Spoon the chicken mixture into each muffin tin, lined with crust.
  9. Top with another piece of pie crust and brush with butter or an egg wash.
  10. Bake for 25 minutes or until golden brown.
  11. Enjoy!

Notes

Chef Note: As mentioned above, you can absolutely go semi-homemade and use a pre-made crust. There is a fantastic one at my local grocery store by Pillsbury.
Chef Note: You could also use a traditional veggie mix of carrots and peas, and this is really easy as these two come together in cans or in a frozen bag. Both options would be perfect for this recipe.
Chef Note: You could also use a pre-made gravy such as a can of cream of mushroom, cream of chicken, or even cream of celery soup. Or they have gravy packets and jarred gravy (just be aware of the sodium content and other preservatives in these pre-made options).