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. 3173147 Upgrade to a paid membership 61910 to unlock all instructions 25218
3. 7505420 Upgrade to a paid membership 84182 to unlock all instructions 4071
4. 4901434 Upgrade to a paid membership 72718 to unlock all instructions 83900
5. 3688951 Upgrade to a paid membership 31980 to unlock all instructions 82685
6. 1019726 Upgrade to a paid membership 29814 to unlock all instructions 32433
7. 6996948 Upgrade to a paid membership 11665 to unlock all instructions 16646
8. 7694503 Upgrade to a paid membership 36136 to unlock all instructions 35943
9. 6951587 Upgrade to a paid membership 38741 to unlock all instructions 79203
10. 7094795 Upgrade to a paid membership 95237 to unlock all instructions 20724
11. 2241115 Upgrade to a paid membership 17637 to unlock all instructions 64399
12. 5970783 Upgrade to a paid membership 77838 to unlock all instructions 98194
13. 5642090 Upgrade to a paid membership 22566 to unlock all instructions 75206
14. 2365991 Upgrade to a paid membership 48291 to unlock all instructions 8959
15. 9718510 Upgrade to a paid membership 56224 to unlock all instructions 46923
16. 1234810 Upgrade to a paid membership 34071 to unlock all instructions 78984

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. 5112555 Upgrade to a paid membership 21311 to unlock all instructions 47515

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.