Dairy Free

Gluten & Grain Free

Nut Free

Low Disaccharide

Lovely tasty little individual pots, filling and hearty.

Serves: 4

Prep time: 20 mins

Cooking time: 60 mins


  • 4 chicken thighs,  cut into bite size pieces
  • 1 tbsp coconut oil
  • 2 cloves garlic, crushed
  • 4 spring onions, sliced thinly
  • 3 ribs celery, sliced thinly
  • 1 red capsicum, finely diced
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 2 tsp coconut amines
  • 1/2-3/4 head cauliflower, broken into florets
  • 3 cups chicken stock, ensure gluten free
  • 1 spring onion
  • 6 tbsp coconut flour
  • 1 egg
  • 1/3 cup coconut oil, melted
  • 2 tbsp cauliflower liquid
  • egg white to glaze pastry (optional)


  • Preset oven to 180°C (350°F)
  • In large pot, add cauliflower and bring to the boil.
  • Reduce heat, and simmer for 15-20 minutes until very soft.
  • Drain, keeping liquid aside for later use.
  • In blender, place cauliflower, spring onion and 1/2 cup  cauliflower water.
  • Blend until very smooth and creamy, set aside.
  • Heat oil in pan on stove top, add garlic, paprika, coconut amines, spring onions, celery and capsicum.
  • Saute for 4-5 minutes while stirring occasionally.
  • Add chicken pieces, and cook for 10-15  minutes covered, until browning, stirring occasionally.
  • Remove lid and cook several minutes, to reduce liquid and remove from heat.
  • Add cauliflower sauce to chicken mixture, and mix well.
  • Divide into 4-6 ramekins, or individual baking dishes.
  • Make pastry by placing coconut flour, egg and coconut oil in mixer bowl.
  • Mix well and add 1 tbsp hot cauliflower water. Mix again.
  • Divide pastry dough into equal parts to cover ramekin tops.
  • Roll pastry out and cut shapes for top of pies. (I made stars)
  • Glaze with egg whites if desired, and place in oven for 20-30 minutes, until tops are golden and crisp.
  • Serve hot with seed bread or a salad.


These individual pies can be frozen for a quick meal after work, but leave the pastry shapes off the top.


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