These mini chicken pies are gluten free and low carb with a delicious pastry made with coconut flour. You could use the dough mixture to make larger pies but the small ones, baked in muffin tins, are rather cute.
Can you hear the sounds of the Chief Taster doing his happy dance? He finally has a chicken pie recipe that I can work with and is already talking with excitement about the turkey pie is expecting at Christmas. The dough recipe is a great healthy alternative too. I used it for a vegetarian version and just loved it (recipe coming soon)! It’s great warm and just as delicious cold the next day.
I did have intentions of making a chicken pot pie with more vegetable fillings, but did not cut the chicken into small enough chunks so it’s just a plain chicken pie. Some broccoli would have gone well with it, but I think because I used a muffin tin to make the mini pies this limited my filling. The Chief Taster did not complain though as he had mouthfuls of chicken and pastry! I need to try to use this dough recipe in a larger pie dish next!
The topping was made of strips of pastry purely for effect but you could roll out the pastry and made a lid to seal the mixture too. This dough is just so great and flexible! When I finally get my hands on some almond flour I must see if I can do the same with that too. Pies for everyone!
If you wanted to make this Paleo, just omit the cream cheese. I used it to make the filling creamy as that’s what the Chief Taster prefers. I also think that thyme as a herb would pair nicely with the chicken but feel free to create your own taste.
- 1/2 Cup (56g) Coconut flour
- 1 teaspoon pysllium husk powder
- 6 tablespoons olive oil
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup boiling water
- 1 chicken breast cut into small chunks
- 1 tablespoon butter
- 1 onion, small peeled and finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1 oz (28g) cream cheese
- Beaten egg to glaze
To make the dough, place all the dry ingredients in a bowl and blend well.
Add the oil and egg and stir until combined.
Add the boiling water, gradually until you have a dough. Firm up with your hands.
Cover and let sit for 30 minutes to firm up.
To make the filling melt the butter in a saucepan and add the onion. Gently saute for 5 minutes until soft.
Add the chicken and cook on a medium heat for 10-12 minutes until cooked through.
Add the seasonings and cream cheese and cook for a further 2 minutes until the cream cheese has melted.
Roll out the dough by placing it on a piece of parchment paper, place another piece of parchment paper on top, then roll out. Cut out large circles (I used a large wine glass, but a large cookie cutter would do too).
Place the circles in a well greased muffin tin and ensure that all the sides are covered.
Spoon the filling into the pie cases.
Cut strips of rolled pastry and place them on the top of the pie, gently pressing around the edges.
Glaze with the beaten egg.
Bake at 200C/400F degrees for 20-25 minutes until the pastry is firm and golden.
Makes 4 pies.
Nutritional Info per pie – 417 Calories, 30g Fat, 20g Protein, 15g Total Carbs, 9g Fibre, 6g Net Carbs