Dairy-Free Homemade Chicken Pastry
Indulge in the flavorful comfort of Dairy-Free Homemade Chicken Pastry, a savory twist on a classic favorite that caters to dairy-free diets. This recipe features tender chicken simmered in a fragrant broth with fresh vegetables like carrots, celery, and onions, seasoned with thyme and a touch of black pepper for a hearty, well-rounded filling. Wrapped in a simple homemade dough made from all-purpose flour, olive oil, and baking powder, these golden-baked pastries are free from any dairy while offering rich, buttery textures. Perfect for lunch, dinner, or a portable snack, these hand pies are baked to perfection, achieving a crisp, flaky exterior with a warm, satisfying center. Whether you're accommodating dietary preferences or simply craving a wholesome treat, these dairy-free chicken pastries are a delicious way to elevate your meal plan!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 cups All-purpose flour
- 0.5 cups Cold water
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Baking powder
- 1 medium Onion
- 3 pieces Garlic cloves
- 1 medium Carrot
- 2 pieces Celery stalks
- 4 cups Chicken broth
- 0.5 teaspoon Black pepper
- 1 teaspoon Thyme
- 1 piece Bay leaf
Instructions
Begin by preparing the dough. In a large bowl, mix together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of salt. Gradually add 0.5 cups of cold water and 3 tablespoons of olive oil while mixing until the dough begins to form.
Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth. Wrap the dough in plastic wrap and refrigerate while preparing the filling.
In a large pot, bring 4 cups of chicken broth to a boil. Add 2 pieces of chicken breast and reduce heat to simmer. Cook for 15–20 minutes or until the chicken is fully cooked. Remove the chicken and set aside to cool.
In the same pot, retain the broth and add 1 medium chopped onion, 3 minced garlic cloves, 1 diced carrot, and 2 chopped celery stalks. Simmer for about 10 minutes until the vegetables are tender.
Shred the cooled chicken using two forks and add to the pot. Season with 0.5 teaspoon of black pepper, 1 teaspoon of thyme, and 1 bay leaf. Simmer everything together for another 10 minutes. Remove the bay leaf after simmering.
Preheat the oven to 375°F (190°C).
Retrieve the dough from the refrigerator and roll it out on a floured surface to about 0.25-inch thickness. Cut the dough into 4-inch squares.
Place a generous spoonful of filling onto each square, fold over the dough to create a triangle, and press the edges together to seal.
Place the pastries on a baking sheet lined with parchment paper.
Brush the tops of the pastries lightly with olive oil.
Bake in the preheated oven for about 25-30 minutes, or until the pastries are golden brown and cooked through.
Allow to cool for a few minutes before serving. Enjoy your delicious dairy-free chicken pastries warm!
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 1168 mg | 51% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 2.4 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 440 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
