Low Carb Savory Chicken and Mushroom Hand Pies
These Low Carb Savory Chicken and Mushroom Hand Pies are the perfect fusion of comfort food and dietary mindfulness. Featuring a tender, golden-brown crust made from a flavorful blend of coconut flour, almond flour, and a touch of xanthan gum, these hand pies are entirely gluten-free and keto-friendly. The filling combines juicy, diced chicken breast with sautéed mushrooms, onions, and garlic, all seasoned with herbs and spices for a mouthwatering, savory bite. Melted mozzarella and cream cheese ensure the dough is perfectly pliable and rich, making these hand pies both satisfying and easy to handle. Ready in just an hour, these delicious pockets are ideal for meal prep, on-the-go snacks, or even as an elegant appetizer. Whether you're following a low-carb lifestyle or simply looking for a savory treat, these hand pies deliver indulgent satisfaction without the guilt.
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Recipe Information
Ingredients
- 2 cups coconut flour
- 1 cup almond flour
- 1 teaspoon xanthan gum
- 0.5 cup unsalted butter
- 1 egg
- 8 ounces cream cheese
- 1 cup shredded mozzarella cheese
- 2 cups cooked chicken breast, diced
- 1 cup mushrooms, finely chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon poultry seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine coconut flour, almond flour, and xanthan gum.
In a microwave-safe bowl, combine the unsalted butter, cream cheese, and mozzarella cheese. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
Let the cheese mixture cool slightly, then mix it into the flour mixture.
Add the egg to the dough mixture and knead well to achieve a uniform, pliable dough.
Between two sheets of parchment paper, roll out the dough to about 1/8 inch thick and cut into 4-inch rounds using a cookie cutter or a glass.
In a skillet, heat olive oil over medium heat. Add the onions and mushrooms, and sauté until the onions are translucent and mushrooms are softened.
Add the garlic and cook for another minute until fragrant.
Stir in the cooked chicken, poultry seasoning, salt, and black pepper, and mix well. Cook for another 2-3 minutes to combine all the flavors.
Place about 2 tablespoons of the chicken mushroom filling onto each dough round. Fold over to form a half-moon shape and crimp the edges with a fork to seal.
Place the hand pies on the prepared baking sheet and brush with egg wash.
Bake in the preheated oven for 20-25 minutes, or until golden brown and firm.
Allow the pies to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
4316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.7 g | 356% | |
| Saturated Fat | 135.1 g | 676% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 1235 mg | 412% | |
| Sodium | 3365 mg | 146% | |
| Total Carbohydrate | 216.1 g | 79% | |
| Dietary Fiber | 115.3 g | 412% | |
| Total Sugars | 41.5 g | ||
| Protein | 273.4 g | 547% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1459 mg | 112% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 3961 mg | 84% | |
*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.
