Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. To prepare crust, mix almond flour, baking powder and salt #1 in a food processor.
2. 4453894 Upgrade to a paid membership 97164 to unlock all instructions 11026
3. 9494525 Upgrade to a paid membership 8503 to unlock all instructions 69758
4. 9952076 Upgrade to a paid membership 6902 to unlock all instructions 65758
5. 6075481 Upgrade to a paid membership 33734 to unlock all instructions 31020
6. 8317814 Upgrade to a paid membership 59108 to unlock all instructions 80536
7. 8404104 Upgrade to a paid membership 78658 to unlock all instructions 8413
8. 4012783 Upgrade to a paid membership 80748 to unlock all instructions 42547
9. 964678 Upgrade to a paid membership 95098 to unlock all instructions 46948
10. 4399135 Upgrade to a paid membership 41744 to unlock all instructions 28436
11. 6501090 Upgrade to a paid membership 55162 to unlock all instructions 7416
12. 4316525 Upgrade to a paid membership 45188 to unlock all instructions 33300
13. 7843640 Upgrade to a paid membership 67748 to unlock all instructions 28881
14. 7341592 Upgrade to a paid membership 79140 to unlock all instructions 85742
15. 5361106 Upgrade to a paid membership 75314 to unlock all instructions 1018
16. 5639435 Upgrade to a paid membership 77697 to unlock all instructions 71253

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 5600465 Upgrade to a paid membership 57697 to unlock all instructions 65944

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. To prepare crust, mix almond flour, baking powder and salt #1 in a food processor.
2. Slowly add the coconut oil #1, pulsing until mixed evenly.
3. Continue to slowly add water, pulsing until it forms a dough like texture.
4. Remove from food processor, roll into a ball and wrap in plastic wrap. Place in refrigerator for 30 minutes.
5. Meanwhile, in a skillet over medium heat, melt coconut oil #2. Add onions and saute until translucent.
6. Add carrots and celery and continue to cook for 10 more minutes.
7. Add green peas, garlic, pepper, salt #2, oregano, basil, chicken stock, coconut flour and chicken, stirring until mixed well.
8. Remove from heat and set aside.
9. To make crusts for the mini pot pies, remove dough from refrigerator and divide into enough balls for twice the number of indicated pies.
10. Line muffin tins with muffin liners.
11. Divide 1/2 of the dough balls evenly between muffin tins, pressing down on the bottom and up the sides.
12. Divide filling evenly over the bottom crusts.
13. Press each of the remaining dough balls into a flat circle, and divide evenly over the top of each of the filled muffin tins. Press down carefully to seal.
14. Bake at 350F for 25-30 minutes until crust is golden brown.