Gluten Free Easy Mini Chicken and Broccoli Pies Recipe

I love this recipe for Gluten-Free Easy Mini Chicken and Broccoli Pies for many reasons!  But the #1 reason is that you can make these ahead of time and pull them from the freezer for individual meals.  They are quick and easy to make and everyone in my family LOVES these delicious chicken broccoli mini pies!

Nutrition Facts. Raw broccoli contains almost 90% water, 7% carbs and 3% protein, and almost no fat. Broccoli is very low in calories, providing only 31 calories per cup.  Broccoli is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus and Selenium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium, and Manganese.

Gluten-Free Easy Mini Chicken and Broccoli Pies Recipe

Serves 12

Ingredients

1 cup gluten-free flour mix

1 cup milk or coconut milk

4 eggs

2 TBS. olive oil

2 pounds cooked chicken cut into small pieces

2 cups finely chopped broccoli

1 tsp. salt

1/2 tsp. pepper

2 cups of shredded cheese

DIRECTIONS 

1. Preheat the oven to 375 degrees and grease muffin tins.

2. Combine all of the ingredients in a large mixing bowl and mix on low speed in a KitchenAid Mixer.  Mix until all ingredients are incorporated.  Do not over mix.

3. Spoon the chicken mixture into the muffin tins until half full.

4. Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean.

ENJOY! 

Interested in more gluten-free recipes?  Click HERE!

Blessings,

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