Primal Chicken Pot Pie Muffins


From Primally Inspired (


  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour
  • 1 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. thyme
  • 1 tsp. basil
  • 1/2 tsp. garlic powder


  • 1/2 cup + 2 Tbsp milk (I used almond)
  • 4 Tbsp. butter, room temperature (I used Kerrygold)
  • 3 eggs
  • 1 cup cheddar cheese, shredded (I used Kerrygold)
  • 2 Tbsp. coconut oil, melted


  • 1/2 cup carrots, finely diced
  • 1/2 cup potatoes, finely diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup green bell pepper, finely diced
  • 1/2 cup green onions, diced
  • 1/2 lb chicken, diced


  1. After cutting/dicing/shredding all ingredients, heat oven to 350 F and place 12 muffin papers (I used foil ones) in a muffin tin.
  2. Combine all dry ingredients in large mixing bowl and set aside.
  3. On medium heat cook diced chicken in a small amount of coconut oil for 3-5 minutes, cooking about half way. Remove and set aside.
  4. In same pan, saute vegetables (carrots, potatoes, bell pepper, and onion). Add more coconut oil if needed (or butter) and cook for about 5-8 minutes, stirring frequently. Set aside.
  5. To dry ingredients add milk, eggs, butter, coconut oil, and cheese. Mix until all flour is dissolved.
  6. Add 3/4 each of chicken and vegetables. The rest will be used to top batter. Mix until well combined.
  7. Divide evenly in muffin compartments. Top off batter with the rest of the ingredients, shred more cheese over muffin tops.
  8. Bake for 18-30 minutes, until tooth pick comes out clean and top and brown.

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