Ingredients

• 1 1/2 cups Almond Flour
• 1 cup Sweet White Rice Flour
• 1/2 cup Tapioca Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Xanthan Gum
• 1/4 tsp Salt
• 1 cup Dairy Free Stick Butter frozen and grated
• 2 Eggs

• 3 cups Frozen Mixed Vegetables thawed
• 3 1/4 cups Chicken Broth
• 2 cups Cooked Chicken chopped or shredded
• 1 tsp Garlic Powder
• 1/2 tsp Poultry Seasoning
• 1/2 tsp Salt
• 1/4 tsp Freshly ground black pepper
• 1/4 cup Gluten Free 1-to-1 Baking Flour

• 2 Tbsp Butter melted

Instructions

1. Preheat the oven to 375°F. In a large food processor, combine the almond flour through salt. Mix until blended.
2. Add the cold butter to the flour mixture and pulse to form a coarse meal. Add the eggs and pulse until the dough forms a ball. Cover the dough in plastic wrap and refrigerate until ready to use.
3. Next, combine all the ingredients in a large pot (like a high-sided sauté pan). Cook on medium heat, stirring often until thickened.
4. Spray six 5-inch pie pans or ramekins with cooking spray. Using ½-cup dough for the bottom of each pie, press the dough to the bottom and up the sides of the prepared pans. Evenly distribute the filling between each pie pan.
5. Next, using ¼-cup dough for each top, press the dough with your hands (it’s really easy to work with) or place it between two pieces of plastic wrap and press to a size that will cover the pies. Press along the sides to seal the top and bottom together.
6. Brush the tops of the pies with melted butter. Sprinkle a little salt and pepper on top. Bake for 45 minutes to an hour, or until browned on top.