Keto Savory Chicken and Mushroom Hand Pies
Indulge in the perfect low-carb comfort food with these Keto Savory Chicken and Mushroom Hand Pies! Featuring a buttery, flaky crust made from a gluten-free almond and coconut flour blend, these handheld delights are filled with a creamy, flavorful mixture of tender chicken, garlic-infused mushrooms, and a touch of thyme. Perfectly seasoned and baked until golden, these keto-friendly hand pies are the ultimate grab-and-go meal or snack for those following a low-carb lifestyle. With just 30 minutes of prep time and simple ingredients like xanthan gum for structure and apple cider vinegar for a tender crust, this recipe is as easy as it is delicious. Whether you're meal-prepping, hosting a brunch, or looking for a family-friendly dinner idea, these savory hand pies are sure to be a hit while keeping you on track with your keto goals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cups coconut flour
- 1 teaspoon baking powder
- 0.5 teaspoon xanthan gum
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 2 large egg
- 1 tablespoon apple cider vinegar
- 0.25 cup water
- 2 tablespoons olive oil
- 1 pound chicken breast
- 8 ounces mushrooms
- 2 cloves garlic, minced
- 0.5 medium onion, diced
- 0.5 cup heavy cream
- 1 teaspoon thyme, dried
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, xanthan gum, and salt.
Cut the butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse crumbs.
In a small bowl, whisk 1 egg, apple cider vinegar, and water. Pour the wet ingredients into the flour mixture and mix with a fork until the dough comes together. Divide the dough into two disks, wrap in plastic wrap, and chill for 15 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the chicken breast and cook until no longer pink, approximately 6-8 minutes. Remove and set aside to cool slightly, then dice the chicken into small pieces.
In the same skillet, add the mushrooms, garlic, and onion. Sauté until the mushrooms are browned and the onion is translucent, about 5 minutes.
Add the diced chicken back to the skillet, stir in the heavy cream, thyme, and black pepper. Cook for an additional 3 minutes, then remove from heat and let cool slightly.
Roll out each dough disk between two sheets of parchment paper to about 1/8-inch thick. Cut out circles approximately 4 inches in diameter using a biscuit cutter or upturned glass.
Spoon about 2 tablespoons of the chicken and mushroom filling onto one half of each circle, leaving a border around the edge. Fold the dough over the filling to form a half-moon shape, and press the edges with a fork to seal.
Place the hand pies onto the prepared baking sheet. Beat the remaining egg and brush it over the tops of the pies for a golden finish.
Bake in the preheated oven for 15-18 minutes or until the pies are golden brown. Remove from the oven and let cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
3338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.6 g | 330% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 1073 mg | 358% | |
| Sodium | 3772 mg | 164% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 17.3 g | ||
| Protein | 196.6 g | 393% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 590 mg | 45% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2775 mg | 59% | |
*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.
