Paleo Savory Chicken and Mushroom Hand Pies
Indulge in these irresistible Paleo Savory Chicken and Mushroom Hand Pies, a wholesome and flavorful twist on classic comfort food. Perfectly designed for grain-free and dairy-free lifestyles, these hand pies feature a tender pastry made from almond flour, coconut flour, and arrowroot powder, creating a light yet sturdy crust. Packed with a creamy, hearty filling of diced chicken breast, earthy cremini mushrooms, sweet carrots, and aromatic herbs like thyme and rosemary, each bite is a delightful blend of savory goodness. With a cooking technique that combines sautéing and baking, these portable treats are ideal for meal prepping, gatherings, or on-the-go snacking. Easy to make and satisfyingly nourishing, these paleo-friendly hand pies are certain to elevate your baking repertoire while keeping things healthy and delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup arrowroot powder
- 0.25 cup coconut flour
- 0.5 teaspoon baking soda
- 1 teaspoon sea salt
- 2 egg, beaten
- 0.25 cup coconut oil, melted
- 1 tablespoon apple cider vinegar
- 1 pound chicken breast, diced
- 1 cup cremini mushrooms, diced
- 0.5 cup onion, finely chopped
- 1 carrot, finely diced
- 2 garlic cloves, minced
- 0.5 cup coconut milk
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary, minced
- 2 tablespoons olive oil
- black pepper, to taste
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, arrowroot powder, coconut flour, baking soda, and sea salt.
Add the beaten eggs, melted coconut oil, and apple cider vinegar to the dry ingredients and mix until a dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for at least 20 minutes.
Heat olive oil in a skillet over medium heat. Add onions and sauté until translucent, about 3 minutes.
Stir in garlic, diced chicken, mushrooms, and carrots. Cook until the chicken is browned and cooked through, about 5-7 minutes.
Add coconut milk, thyme, rosemary, salt, and pepper. Stir to combine and cook for another 2-3 minutes until the mixture thickens slightly. Remove from heat and let cool.
Roll out the dough between two pieces of parchment paper to about 1/8-inch thickness. Cut out circles using a 4-inch round cutter.
Place a tablespoon of the chicken and mushroom filling in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape and press the edges with a fork to seal.
Place the hand pies on the prepared baking sheet and brush the tops with the remaining beaten egg.
Bake the hand pies for 18-20 minutes, or until golden brown.
Remove from oven and allow to cool slightly before serving.
Nutrition Facts
Calories |
3510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.7 g | 277% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 3500 mg | 152% | |
| Total Carbohydrate | 211.7 g | 77% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 30.8 g | ||
| Protein | 206.1 g | 412% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 651 mg | 50% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2962 mg | 63% | |
*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.
