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
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.
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!
Mini Paleo Chicken Pot Pies
Amount Per Serving (1 mini pie)
Calories 265Calories from Fat 135
% Daily Value*
Total Fat 15g23%
Saturated Fat 9g45%
Total Carbohydrates 24g8%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.
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If you’ve been receiving my newsletter, you’ve probably seen this recipe before. I sent it as a exclusive first look treat for my subscribers last week, so hope you all had a chance to make it because it’s seriously delicious! If you aren’t a subscriber (you should be!), don’t ya worry. I’m sharing it with you today.
This recipe came together on a cold night when I couldn’t figure out what the heck to do with a pound of ground beef I had in the fridge. As the weather gets cooler, I’ve been wanting something warm and comforting. Usually that means something potato-y and carb-heavy, so after some thought, I finally decided I had to make shepherd’s pie.
However, I’m trying to lower my sugar intake lately after my Thanksgiving feast, because I’ve definitely been feeling a bit more sluggish from all the sweet potato casserole, stuffing, and mashed potato leftovers I’ve been munching on for a week. So instead of using potatoes, I decided to use mashed cauliflower and carrots to top the shepherd’s pie. I honestly didn’t know how it would turn out, but it came out perfectly.
Seriously though. You won’t miss the potatoes at all. It actually tastes slightly sweet from the carrots which gives the dish another depth of flavor. It’s such a delicious way to get in your vegetables too!
4th of July may be one of the best holidays ever. It’s everything I love about the summer: sun, pool parties, friends, bbq, fireworks, imbibing heavily responsibly, AND you don’t have to buy anyone presents. It also helps that red, white, and blue are colors that look good on almost anyone.
I’m not really a dessert person (I’m usually the person wo-manning the grill… See what I did there?) but I had an overabundance of gorgeous berries in my fridge that had to be used. They were getting a tad overripe. It’s what happens when you have no self control at farmers markets, which, for me, is anytime I’m at a farmers market. It’s okay though, because I never throw anything out. I’ll force myself to use everything I buy and eat it.
Which is why this pie had to happen and now I have to eat it. It’s also for patriotism so you should all make it for this weekend’s bbq. So you’re welcome, America… and Happy Birthday!
In a large bowl, combine butter, eggs, and maple syrup and mix well.
Add coconut flour and salt, and mix well until the mixture forms a dough.
Pat and flatten into the pie pan.
Prick the dough with a fork.
Bake for 10 minutes until golden.
Refrigerate a can of coconut milk for at least 4 hours or overnight.
Carefully take out the can and turn it upside down.
Open the can. You'll see the coconut water floating on the top.
Pour out the coconut water, until you see the thick coconut cream resting on the bottom.
Scoop out the cream into a large bowl.
Add the maple syrup and vanilla extract.
Using a hand mixer, a stand mixer, or an electric whisk, whip the cream until it becomes fluffy.
Scoop into the pie crust and smooth out the top.
Sprinkle shredded coconut evenly on top of the filling.
Gently press berries into the cream.
Sprinkle with more shredded coconut.
Refrigerate the pie for 1 hour before serving.
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.