Whole30 Homemade Chicken Pastry
Elevate your comfort food repertoire with this flavorful Whole30 Homemade Chicken Pastry, a nourishing twist on a classic dish. Packed with tender shredded chicken, hearty vegetables like carrots and celery, and fragrant herbs like thyme and parsley, this recipe combines wholesome, Whole30-compliant ingredients for an indulgent yet guilt-free meal. The almond, tapioca, and coconut flour pastry is rolled out and baked to golden perfection, creating a flaky, satisfying topping that’s free of grains and dairy. The creamy coconut milk sauce binds everything together with a luxurious touch, while ghee adds a rich, buttery undertone. Ready in just over an hour, this healthy chicken pastry is the perfect centerpiece for family dinners—or any gathering that calls for a cozy, nutritious dish.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 cups chicken broth
- 2 tablespoons ghee
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 cups almond flour
- 1 cup tapioca flour
- 1 tablespoon coconut flour
- 1 large egg
- 1 cup coconut milk
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon (Whole30 compliant) baking powder
- 1 teaspoon fresh thyme
Instructions
Preheat your oven to 375°F (190°C).
In a large saucepan, add the chicken breasts and chicken broth. Bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes, until the chicken is fully cooked.
Remove the chicken from the broth and let it cool slightly. Shred the chicken into bite-sized pieces and set aside. Save the broth for later.
In a frying pan, melt the ghee over medium heat. Add carrots, celery, onion, and a pinch of salt. Cook until the vegetables are tender, about 5-7 minutes.
Add minced garlic and cook for another minute, then set aside the vegetable mixture.
In a mixing bowl, combine almond flour, tapioca flour, coconut flour, baking powder, and the remaining salt and black pepper.
Whisk the egg with half of the coconut milk and add to the flours. Stir until a dough forms. If the dough is too dry, add more coconut milk, one tablespoon at a time.
On a parchment-lined surface, roll out the dough to about 1/4 inch thickness. Set aside.
Return to the saved broth, add back the shredded chicken, thyme, and the cooked vegetable mixture. Stir in the remaining coconut milk and let it simmer for 5 minutes until the sauce thickens.
Transfer the chicken mixture to a baking dish.
Carefully lay the rolled-out dough over the top of the chicken mixture. Trim any excess dough if necessary.
Bake in the preheated oven for 20-25 minutes until the dough is golden brown and cooked through.
Garnish with fresh parsley and serve hot.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.3 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 821 mg | 17% | |
*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.
