Name: Mini Chicken Pot Pies (gluten-free, paleo)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Ingredients: 1 cup almond flour; 1/3 cup cassava flour (I always use this brand); 1/4 tsp sea salt; 4 tbsp organic palm shortening; 1 large egg (whisked); 1/2 tbsp cold water; 1 chicken breast (boneless skinless); 2 cups chicken broth; 2 carrots (peeled and diced small); 1 celery stalk (sliced and diced); 1/3 cup onion (diced); 1 cup broccoli florets (chopped small); 2/3 cup frozen peas; 1/3 cup coconut milk (full fat); 2 cloves garlic (minced); 1 tbsp arrowroot powder; 1/2 tsp fresh rosemary (chopped); 1/2 tsp fresh thyme; salt and pepper (to taste); 1 large egg (beaten); 1 1/2 tbsp water