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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.
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5 from 2 votes

Mini Chicken Pot Pies (gluten-free, paleo)

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.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Main Course
Cuisine: American
Keyword: gluten free chicken pot pie, mini chicken pot pie, paleo chicken pot pie
Servings: 4 servings
Calories: 500kcal
Author: Lisa Bryan

Ingredients

Crust

  • 1 cup almond flour
  • 1/3 cup cassava flour I always use this brand
  • 1/4 tsp sea salt
  • 4 tbsp organic palm shortening
  • 1 large egg whisked
  • 1/2 tbsp cold water

Pie Filling

  • 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

Egg Wash

  • 1 large egg beaten
  • 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

Calories: 500kcal | Carbohydrates: 26g | Protein: 24g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 118mg | Sodium: 707mg | Potassium: 622mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5560IU | Vitamin C: 42.7mg | Calcium: 132mg | Iron: 3.7mg