Looking for some healthy comfort food that you can even prep ahead and store in the freezer? These Mini Chicken Freezer Pot Pies are clean-eating, dairy-free, and can be prepped in bulk ahead and frozen for a delicious, filling, and comforting meal.Looking for some healthy comfort food that you can even prep ahead and store in the freezer? These Mini Chicken Freezer Pot Pies are clean-eating, dairy-free, and can be prepped in bulk ahead and frozen for a delicious, filling, and comforting meal.
Spread out the softened coconut oil into an even layer over a sheet of parchment paper and then place into the freezer for about 15-20 minutes to fully harden. (I usually set it on a cutting board or sheet pan to keep it flat.) Once frozen/hardened, break the solid coconut oil into small chunks, and set aside.
In a food processor, combine the whole wheat pastry flour, sea salt and coconut sugar. You could also combine in a large bowl and mix with your hands, but for processor makes it easier. Pulse the food processor a few times to mix.
Remove flour mixture from the food processor and place onto a clean, dry, flat surface, and gently shape into a long, even log. If the dough is too crumbly and refuses to cooperate, you can add more water, tablespoon by tablespoon, as needed.
Slice the log evenly into 6 portions. Each one of these will become our crust for the mini chicken pot pies. Wrap each disk in plastic wrap. Place in fridge for at least 10 minutes, but it can stay in there all day, too.
Place the seasoned chicken breasts into the pot, and cook until golden brown on both sides, and cooked through, about 4-6 minutes per side. Then, remove the chicken from the pot, and allow to cool on a cutting board. Dice it into small bite-size pieces, and then set aside.
In the same pan with the chicken drippings, add diced carrots and cook for about 5-7 minutes over medium-high heat, until they’re slightly softened. Add diced yellow onions and cook until they’re tender, about 6-8 more minutes, stirring frequently. Use your spatula to scrape off the cooked-on drippings - this will not only add more favor to your pot pies, but it will also clean the pan, too!
Add in chickpea flour and arrowroot starch, and stir really well to combine.
Add in low sodium chicken broth, and continue to heat over medium-high heat until the sauce is thickened, about 6-8 minutes.
Once thickened, add cubed chicken, full fat coconut milk, frozen peas, frozen pearl onions, and chopped fresh italian parsley, and mix well. Taste at this time and season with salt and/or pepper if you need. Then, set aside.
Now, remove the chilled disks from the refrigerator and let them set at room temperature for about 5 minutes to make it easier to roll out.
Flour a clean, flat, dry surface with a little whole wheat pastry flour.
One disk at a time, cut off 1/4 of the disk and set aside for later (this will make up our top crust). Then, using a rolling pin on your well-floured surface, roll out the remaining 3/4 of the disk to form an approximate 6-inch circle. Be sure to continue to flip the dough over and generously flour each side so as not to have the rolled-out dough stick to the surface.
If it doesn’t cooperate, roll it back up into a ball and start again. (The less you have to do that, the more flaky your pie crust will be, but it’ll still be delicious either way.)
Carefully transfer the bottom crust to the muffin pan or ramekin and form into one of the muffin wells, carefully pressing it into the well and trying not to tear it. It’s ok if the sides are overflowing the top - we will trim them. You’re looking to gently press the pie dough down so that it meets the bottom and sides of the pan.
Using a knife, carefully trim the dough around the top edge of the pie dish, leaving about a 1/4-inch overlap.
Repeat with the remaining dough disks.
Now, grab that chicken pot pie filling, and carefully transfer it into your mini pot pie crusts, filling all the way to the top, but not overflowing. Divide the filling equally between the 6 pot pie dishes.
With the remaining quarters of the disks from before, roll each out to a small 4-inch circle to make our pot pie tops. One at a time, carefully transfer the rolled-out top crust to the pot pie bottom crust in the muffin pan, and press together using your fingers. I also like to use a fork to crimp them together to form a seal. Repeat with the remaining top crusts.
Slice 1-2 small slits in the top of each pot pie to allow steam to escape while it’s in the oven.
In a small bowl, make an egg wash by beating together an egg and 1 tbsp. almond milk or milk of choice. Brush the sides and edges of the dough on each dish with the egg wash.
Place the pot pies on a rimmed baking sheet lined with parchment and bake for 35-45 min, or until the tops are golden brown and the filling is bubbling hot. If the tops start to become too golden brown during cooking, you can place aluminum foil over the pot pies to prevent burning.
These individual pot pies will last in the fridge stored in an air-tight container for up to 4-5 days. You can also freeze them by wrapping in aluminum foil or placing in an air-tight re-usable storage bag in the freezer — they last in the freezer for up to 4-6 months. Then, just either allow to thaw and reheat in the microwave for a few minutes until hot or reheat in the oven at 375 degrees in the muffin tin lined with tin foil or parchment paper to catch any drips. No need to thaw the pie before baking, but I would recommend thawing if you’re going to reheat in the microwave.