Mini Chicken Pot Pies (gluten-free, paleo)
Updated Jan 02, 2020
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Paleo chicken pot pies that are mini in size and loaded with veggies, shredded chicken and a creamy, dairy-free filling. They’re gluten-free, grain-free, dairy-free and paleo – though you’d never know it.
The golden and flaky crust is the same recipe that’s used on my paleo pumpkin pie. Which would also be a great dessert to serve with these mini chicken pot pies.
Paleo Chicken Pot Pies
When it’s cold and rainy outside there’s nothing better than a chicken pot pie. But if you’re gluten-free or paleo it can be hard to find a delicious recipe that gets you excited and tastes as good as the traditional version. Well, I think this recipe is gonna get you excited.
These chicken pot pies are loaded with shredded chicken, carrots, celery, onion, broccoli and peas and the creamy, simmering filling is made from chicken broth and coconut milk. But don’t worry, you won’t taste the coconut flavor with all the herbs, garlic and spices.
Not only are these chicken pot pies delicious, they’re cute, perfectly portioned and loaded with warming goodness.
A Flaky and Golden Paleo Crust
When I made my pumpkin pie last Thanksgiving I knew without a shadow of a doubt that my light and flakey crust would make a repeat appearance. When you have a recipe winner you’ll want to use it over and over and over.
The crust is a mix of almond flour and cassava flour but if you saw my first attempt on Facebook, you’ll notice that the crust was a bit drab looking. So I rectified that with a simple egg wash for golden goodness.
I have a few other tips when it comes to the crust though, as working with grain-free flours can often result in frustrating, crumbly dough. In fact, on my first attempt I thought, “right, I’ll just roll the dough and use a bowl to cut out a large circle and then transfer that circle with a spatula to the top of the pies.” Umm, not so easy peasy and it broke apart every time.
So you want to hear my genius idea? My tortilla press! Which made perfect, round circles in seconds that were easily transferable between parchment paper. If you don’t have a tortilla press, you could still roll them out.
The big takeaway is to divide your dough first and create mini, individual circles (between two pieces of parchment paper) versus thinking you can cut circles out of one large piece of dough. Once I got that down – bam! These mini chicken pot pies were good to go.
More Hearty Chicken Recipes to Enjoy
- BBQ Chicken Stuffed Sweet Potatoes
- Roasted Balsamic Chicken with Brussels Sprouts
- Grilled Chicken Souvlaki with Dairy-Free Tzatziki
- Whole30 Chicken Broccoli Casserole
- Coconut Curry Chicken
- Herbed Honey Mustard Chicken
Mini Chicken Pot Pies (gluten-free, paleo)
- 1 chicken breast, boneless skinless
- 2 cups chicken broth
- 2 carrots, peeled and diced small
- 1 celery stalk, sliced and diced
- 1/3 cup onion, diced
- 1 cup broccoli florets, chopped small
- 2/3 cup frozen peas
- 1/3 cup coconut milk, full fat
- 2 cloves garlic, minced
- 1 tbsp arrowroot powder
- 1/2 tsp fresh rosemary, chopped
- 1/2 tsp fresh thyme
- salt and pepper, to taste
- 1 large egg, beaten
- 1 1/2 tbsp water
- 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.
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Recipe originally posted March 2016, but updated to include new information.