These Mini Paleo Chicken Pot Pies are packed with a delicious and creamy chicken filling, and it’s so fun to make! Even kids will love these cute mini pies.
One of the first trips my husband and I took together when we first started dating was to Dublin. We did all the touristy things like going to the the Guinness Museum and the Kilmainham Gaol, walked around the city, and ate a lot of meats, potatoes and beers (these were my full-on gluten days). It was so much fun and I still remember eating the most delicious chicken pot pie there at a dive bar. It was creamy, slightly salty, and so flavorful.
Honestly, I didn’t really enjoy the food in Ireland except for the chicken pot pie. So with St. Patrick’s Day coming up, I decided to recreate it by making these adorable Mini Paleo Chicken Pot Pies.
I recently started cooking with cassava flour, and I’ve been enjoying using it in various recipes. It yields a texture that’s close to regular all-purpose flour, making it a great grain free option, and I love how great the crusts turned out in these Mini Paleo Chicken Pot Pies.
When you are making these, you’ll be tempted to fill up the crusts all the way, but make sure to leave a bit of room at the top so the filling won’t overflow as it heats up in the oven. If the filling does boil over no big deal. It won’t look as pretty but it’ll still taste delicious! It’s such a fun and cute recipe, and I’m sure kids would love them as well.
Mini Paleo Chicken Pot Pies
- In a large mixing bowl, combine cassava flour, tapioca starch, and sea salt.
- Add in the egg, cold butter, and water, and stir together with a fork until a dough forms. Knead well with your hands
- If the dough is too crumbly and dry, add more water a tablespoon at a time until it reaches the right consistency.
- Cover and place the dough in the refrigerator.
- Preheat oven to 350 degrees F.
- Heat 1 tbsp of coconut oil in a skillet over medium heat.
- Add onions and garlic, and cook for 1 minute until fragrant.
- Add in carrots and frozen peas and cook stirring for 5 minutes until they are softened.
- Add shredded chicken, then pour in bone broth, coconut milk, and tapioca starch.
- Stir together and let the whole thing simmer for 3-4 minutes until the mixture is thickened and reduced.
- Grease a 6 cup muffin tin with coconut oil.
- Take out the pie crust dough from the refrigerator. Make 6 balls with the dough about 1 1/2 - 2 inches in diameter.
- Place each ball into a muffin cup. Use your hands to press the dough to the bottom and the sides of the cup, so you have a bottom crust. Make sure the sides reach the tops of the cups.
- Add in the chicken filling to each pie crust. Make sure not to overfill it and leave about 1/8-1/4 inch of space from the top.
- Place the rest of the dough between 2 parchment paper and roll it into a thin layer about 1/8 inch thick.
- Use a sharp knife to cut the dough into 6 3-inch circles. You can also use a similar sized cup or a cookie mold to stamp the circles.
- Place each circle on top of the pie mixture and press down the sides to seal the pie. You don't have to seal it completely, but do the best you can.
- Use a sharp knife to make an "x" on top of each pie.
- Brush the top of pies with melted butter
- Bake in the oven for 40 minutes, until the tops are golden brown.
- Let the pies cool for 5 minutes before removing them from the muffin tin with a sharp knife. Enjoy immediately!
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