Go Back
+ servings

Mini Chicken Pies

Servings: 4 Pies
Author: Angela Coleby
Print Recipe



  • ½ Cup (56g) Coconut flour
  • 1 tablespoon pysllium husk powder
  • 6 tablespoons olive oil
  • 1 egg
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup boiling water


  • 1 chicken breast cut into small chunks
  • 1 tablespoon butter
  • 1 onion, small peeled and finely chopped
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • ½ 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