Paleo Homemade Chicken Pastry
Savor the comforting flavors of this **Paleo Homemade Chicken Pastry**, a grain-free twist on a classic favorite. Perfectly seasoned, tender chicken is simmered with a medley of onions, carrots, and celery in a rich chicken broth, creating a flavorful filling that’s enveloped in a golden, flaky almond and arrowroot flour crust. This recipe is free of gluten and dairy, making it a wholesome option for those following a **paleo lifestyle**. From the light, buttery pastry to the hearty, savory filling, every bite balances texture and taste. Ready in just over an hour and packed with nutrients, this recipe is ideal for family dinners, meal prepping, or even as a satisfying snack. Serve these pastries warm with a simple green salad, or enjoy them as a stand-alone treat—comfort food has never been so healthy and delicious! **Paleo chicken pastry**, **grain-free comfort food**, and **healthy homemade recipes** are just a few reasons to make this delicious dish today.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 2 tablespoons coconut oil
- 1 medium, diced onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 1 cup chicken broth
- 2.5 cups almond flour
- 0.5 cup arrowroot flour
- 1 teaspoon baking powder
- 2 large, beaten egg
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, melt 1 tablespoon of coconut oil.
Season chicken breast with salt and black pepper.
Add chicken to the skillet and cook until browned and cooked through, about 6-8 minutes per side.
Remove chicken from the skillet and let cool slightly, then shred with two forks.
In the same skillet, add the remaining 1 tablespoon of coconut oil.
Sauté the onion, carrots, and celery until softened, about 5 minutes.
Add the chicken broth to the skillet and bring to a simmer.
Stir in the shredded chicken, fresh thyme, and additional salt and pepper to taste. Set aside.
In a mixing bowl, combine almond flour, arrowroot flour, baking powder, and salt.
In another bowl, whisk together eggs and apple cider vinegar.
Add wet ingredients to the dry ingredients and mix until a dough forms.
Divide dough into 4 equal portions.
On a piece of parchment paper, roll each portion of dough into a circle approximately 1/4 inch thick.
Place a portion of the chicken mixture onto one half of each circle.
Fold the pastry over the filling to create a semi-circle, and crimp the edges with a fork to seal.
Transfer pastries to a baking sheet lined with parchment paper.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
Allow pastries to cool slightly before serving.
Nutrition Facts
Calories |
3064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 4318 mg | 188% | |
| Total Carbohydrate | 204.8 g | 74% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 31.3 g | ||
| Protein | 182.9 g | 366% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 948 mg | 73% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3179 mg | 68% | |
*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.
