Tag Archives: Chicken

Mini Paleo Chicken Pot Pies

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.

Mini Paleo Chicken Pot 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.

Mini Paleo Chicken Pot PiesMini 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

Mini Paleo Chicken Pot Pies

Mini Paleo Chicken Pot Pies

Course: Main Course
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 mini pies
Calories: 265 kcal
Author: Jean Choi

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.

Print

Ingredients

Pie Crust:

  • 1 cup cassava flour
  • 1/4 cup tapioca starch
  • 1 tsp sea salt
  • 1 egg
  • 1/4 cup cold grass fed butter or ghee
  • 1/4 cup cold water plus more if needed
  • 1 tbsp grass fed butter melted, or ghee

Filling:

Instructions

  1. In a large mixing bowl, combine cassava flour, tapioca starch, and sea salt.

  2. Add in the egg, cold butter, and water, and stir together with a fork until a dough forms. Knead well with your hands

  3. If the dough is too crumbly and dry, add more water a tablespoon at a time until it reaches the right consistency. 

  4. Cover and place the dough in the refrigerator.

  5. Preheat oven to 350 degrees F. 

  6. Heat 1 tbsp of coconut oil in a skillet over medium heat.

  7. Add onions and garlic, and cook for 1 minute until fragrant.

  8. Add in carrots and frozen peas and cook stirring for 5 minutes until they are softened. 

  9. Add shredded chicken, then pour in bone broth, coconut milk, and tapioca starch.

  10. Stir together and let the whole thing simmer for 3-4 minutes until the mixture is thickened and reduced.  

  11. Grease a 6 cup muffin tin with coconut oil. 

  12. Take out the pie crust dough from the refrigerator. Make 6 balls with the dough about 1 1/2 - 2 inches in diameter.

  13. 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. 

  14. 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. 

  15. Place the rest of the dough between 2 parchment paper and roll it into a thin layer about 1/8 inch thick.

  16. 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. 

  17. 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. 

  18. Use a sharp knife to make an "x" on top of each pie. 

  19. Brush the top of pies with melted butter

  20. Bake in the oven for 40 minutes, until the tops are golden brown. 

  21. Let the pies cool for 5 minutes before removing them from the muffin tin with a sharp knife. Enjoy immediately!

Nutrition Facts
Mini Paleo Chicken Pot Pies
Amount Per Serving (1 mini pie)
Calories 265 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 70mg 23%
Sodium 561mg 23%
Potassium 119mg 3%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 1g
Protein 8g 16%
Vitamin A 24.6%
Vitamin C 5.7%
Calcium 4.5%
Iron 9.1%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

3-Ingredient Slow Cooker or Instant Pot Salsa Verde Chicken

This Slow Cooker or Instant Pot Salsa Verde Chicken only takes 3 ingredients and it may be the easiest batch cooking recipe for your weekly meal prep! 

Slow Cooker or Instant Pot Salsa Verde Chicken

I honestly debated about whether I should post this recipe because it’s so stinkin’ simple and easy. I mean, can it really be considered a recipe? However, it’s one of my favorite ways to cook chicken when I know I have a super busy week coming up. Not only is it only 3 ingredients, it’s so versatile and can be repurposed in so many ways.

I’ve been cooking this Salsa Verde Chicken for a long time now. A few years ago, I used to cook it in the slow cooker, but these days, the process takes just a fraction off the time in the Instant Pot so it’s somehow become even easier which I didn’t even know was possible. I’ve included instructions for both methods below depending on what gadget you have.

Slow Cooker or Instant Pot Salsa Verde Chicken

Slow Cooker or Instant Pot Salsa Verde Chicken

There are so many ways to enjoy this 3-Ingredient Slow Cooker or Instant Pot Salsa Verde Chicken. Of course, it’s delicious on its own with a side of veggies like this Curtido. However, to mix it up a bit, you can add it over a salad, in a burrito bowl, as taco meat, in taquitos, or in a nacho casserole. I think it’ll also be delicious topped with some eggs for breakfast, with a side of avocados. Honestly, the possibilities are endless.

If you think of any other ways to use this recipe, let me know. It’s so fun to get creative with one protein in the kitchen and it’s such a great way to save money at the same time!

Slow Cooker or Instant Pot Salsa Verde Chicken Slow Cooker or Instant Pot Salsa Verde Chicken

Slow Cooker or Instant Pot Salsa Verde Chicken

3-Ingredient Slow Cooker or Instant Pot Salsa Verde Chicken

Course: Main Course
Prep Time: 1 minute
Cook Time: 15 minutes
Total Time: 16 minutes
Servings: 12 servings
Calories: 138 kcal
Author: Jean Choi

This Slow Cooker or Instant Pot Salsa Verde Chicken only takes 3 ingredients and it may be the easiest batch cooking recipe for your weekly meal prep! 

Print

Ingredients

  • 3 lb boneless, skinless chicken breasts or thighs
  • 1 tsp sea salt
  • 1 cup store-bought salsa verde preferably sold refrigerated with clean ingredients

Instructions

  1. Sprinkle the chicken all over evenly with sea salt. 

Slow Cooker Method

  1. Place the chicken in the slow cooker. 

  2. Pour salsa verde over the chicken and mix together.

  3. Cook on HIGH for 3-4 hours or on low for 6-7 hours. 

  4. Once the chicken is done cooking, transfer the chicken to a cutting board or a bowl and shred with 2 forks. 

  5. Add the chicken back into the slow cooker and stir together with the salsa verde sauce. Keep on LOW until ready to eat. 

Instant Pot Method

  1. Place the chicken in the Instant Pot

  2. Pour salsa verde over the chicken and mix together.

  3. Close the lid and make sure the pressure-release valve is closed.

  4. Cook at high pressure on Manual for 15 minutes. Once the Instant Pot beeps to signal that it's done, let it sit for 5-10 minutes to allow the pressure to release naturally until the lid opens.

  5. Transfer the chicken to a cutting board or a bowl and shred with 2 forks. 

  6. Add the chicken back into the Instant Pot and stir together with the salsa verde sauce. Keep warm until ready to eat. 

Nutrition Facts
3-Ingredient Slow Cooker or Instant Pot Salsa Verde Chicken
Amount Per Serving (4 oz chicken breast)
Calories 138 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Cholesterol 72mg 24%
Sodium 460mg 19%
Potassium 457mg 13%
Total Carbohydrates 1g 0%
Sugars 1g
Protein 24g 48%
Vitamin A 3%
Vitamin C 2.5%
Calcium 0.6%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo White Chicken Chili

Delicious and creamy Paleo White Chicken Chili is an easy and comforting weeknight dinner that’s Whole30 compliant and full of flavor!Paleo White Chicken ChiliPaleo White Chicken Chili

Hi friends! Did you see my NEW COOKBOOK announcement? I’m so so thrilled to let you know that I’ve been working on a Korean Paleo cookbook and it will be out in December 2018. Not only is this one of my biggest dreams coming true, it is one of the best moments in my blogging career and I’m so thankful for this opportunity.

It’s been my goal for the past 2 years to have a paleo cookbook with all the delicious Korean foods I grew up on, which is why you haven’t been seeing many Korean recipes on this blog. I’ve been saving it all for this little dream of mine!  I’ll keep you updated about it as I keep working, but I’ll be talking about it more and more in a few months. So in the meantime… let’s talk about this recipe!

Which one do you like better: traditional red chili or white chili?

If you asked me before I started making white chili at home, I would have picked red chili all the way. But this Paleo White Chicken Chili has been on rotation in our house for several weeks now and the hubs and I just can’t get enough.

Paleo White Chicken Chili

Not only is the creaminess of this chili just like a blanket in a bowl, I love how you can really taste the spices without them being overpowered by strong flavor of tomatoes that’s usually in red chili. It’s just so comforting and flavorful, and best of all, super easy to make!

Another great part about this recipe is all the yummy toppings that you can put on it which adds additional flavor and textures. For me, I can go wild with all the cilantro and avocado slices, but you can customize the toppings with whatever you like, such as jalapeño slices, cheese, sour cream, lime juice, and tortilla chips. 

I guest posted this Paleo White Chicken Chili recipe on Lauren Geertsen’s blog, Empowered Sustenance, so go check it out and let me know what you think:

CLICK HERE FOR THE RECIPE!