Mini Chicken Pot Pies (gluten-free, paleo)
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
500 kcal
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Course
Main Course
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Cuisine
American
Mini Chicken Pot Pies (gluten-free, paleo)
Description
The Mini Chicken Pot Pies have a crust blending almond and cassava flours with palm shortening, egg, and water to produce a dough that is slightly crumbly yet pliable. The filling consists of boneless skinless chicken breast simmered in chicken broth for tenderness, then shredded and combined with diced vegetables like carrots, celery, onion, broccoli, and frozen peas. Coconut milk adds richness while fresh rosemary and thyme provide aromatic herbal notes. Arrowroot powder thickens the sauce, creating a creamy filling that contrasts the crust's texture.
The pies bake at a moderate temperature, during which the crust firms up and browns gently, encasing the moist chicken and vegetable filling. An egg wash on the crust helps achieve an attractive golden finish. The resulting mini pies offer a balance of savory flavors, vegetable texture, and tender chicken.
They can be served as individual portions suitable for lunch or dinner paired with a simple salad or steamed vegetables. Their size also makes them convenient for packed meals or entertaining. The recipe's use of palm shortening and gluten-free flours adapts traditional chicken pot pies for specific dietary preferences.
Ingredients
Crust
- 1 cup almond flour
- 1/3 cup cassava flour I always use this brand
- 1/4 tsp salt sea salt
- 4 tbsp palm shortening organic
- 1 egg whisked, large
- 1/2 tbsp water cold
Pie Filling
- 1 chicken breast boneless skinless
- 2 cups chicken broth
- 2 carrot peeled and diced small
- 1 celery sliced and diced, stalk
- 1/3 cup onion diced
- 1 cup broccoli chopped small, florets
- 2/3 cup peas frozen
- 1/3 cup coconut milk full fat
- 2 cloves garlic minced
- 1 tbsp arrowroot powder
- 1/2 tsp rosemary chopped, fresh
- 1/2 tsp thyme fresh
- salt to taste
- black pepper to taste
Egg Wash
- 1 egg beaten, large
- 1 1/2 tbsp water
Instructions
- To make the crust, stir together the flours and salt in a mixing bowl. Cut in the shortening using a pastry cutter or your fingers until you have a crumbly mixture.
- Add the egg and water and use your hands to knead until a ball of dough forms.
- Wrap the ball of dough in plastic wrap and place in the freezer while you make the pie filling.
- Preheat the oven to 375 degrees fahrenheit.
- Heat the chicken broth in a pot on medium-high heat and bring to a boil. Once boiling, add the whole chicken breast, cover the pot and reduce the heat to low. Simmer the chicken breast for 15 minutes or until done.
- Remove the chicken to a cutting board and let rest for a minute.
- Add the carrots, celery and onion to the pot and cook uncovered on medium heat for 3-4 minutes. While cooking, use two forks to shred the chicken into small pieces and set aside.
- Add the remaining pie filling ingredients to the pot and stir to combine. Increase the temperature to high and boil for 2-3 minutes uncovered, to thicken the liquid. Then add the shredded chicken and stir.
- Divide the pie filling between four 7-ounce ramekins.
- Remove the dough from the freezer and slice the ball into quarters with a knife. Roll each quarter into a new ball. Use a tortilla press to flatten the individual ball between two pieces of parchment paper or roll the ball out. Remove the top piece of parchment paper and flip the dough circle on top of a ramekin. Remove the other piece of parchment paper and gently press down on the sides to seal the top. Remove any excess dough.
- Make the egg wash by whisking together the egg and water. Use a pastry brush to brush the tops of the pot pies.
- Place the ramekins on a baking sheet and cook for 30 minutes, or until golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 26g | 9% |
| Protein | 24g | 48% |
| Fat | 34g | 52% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 118mg | 39% |
| Sodium | 707mg | 29% |
| Potassium | 622mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 5560IU | 111% |
| Vitamin C | 42.7mg | 47% |
| Calcium | 132mg | 13% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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