Whole30 Savory Chicken and Mushroom Hand Pies
Satisfy your cravings with these Whole30 Savory Chicken and Mushroom Hand Pies, a perfect blend of wholesome ingredients and comforting flavors. These hand pies feature a tender almond and tapioca flour crust, packed with juicy chicken, earthy mushrooms, caramelized onions, and fragrant thyme, all enhanced by the umami goodness of coconut aminos. Oven-baked until golden and crisp, each bite offers a deliciously filling experience while remaining grain-free, dairy-free, and fully compliant with the Whole30 program. Ready in just under an hour, these hand pies are ideal for meal prep, on-the-go lunches, or a satisfying dinner alongside a fresh salad. Discover a hearty, nutritious recipe that's as flavorful as it is health-conscious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 8 ounces mushrooms
- 1 medium yellow onion
- 3 garlic cloves
- 1 tablespoon fresh thyme leaves
- 2 tablespoons coconut aminos
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups almond flour
- 0.5 cup tapioca flour
- 1 teaspoon baking powder
- 1 egg
- 0.25 cup ghee
- 1 egg (for egg wash)
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Chop the chicken into small, bite-sized pieces and add them to the skillet. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, without cleaning it, add the remaining tablespoon of olive oil.
Chop the mushrooms, onion, and mince the garlic cloves. Add them to the skillet and sauté for 5 minutes until the mushrooms have released their moisture and the onion is translucent.
Return the chicken to the skillet, add the fresh thyme, coconut aminos, salt, and pepper. Stir well to combine and cook for an additional 2 minutes. Remove from heat and allow to cool slightly.
In a large bowl, combine almond flour, tapioca flour, and baking powder.
In a separate small bowl, whisk together 1 egg and melted ghee.
Pour the egg and ghee mixture into the dry ingredients and mix until a dough forms.
Divide the dough into 8 equal parts. Roll each part into a ball.
On a piece of parchment paper, flatten each ball into a 5-inch circle.
Place about 2 tablespoons of the chicken and mushroom filling onto one half of each circle.
Fold the dough over the filling to create a half-moon shape. Press the edges with a fork to seal.
Place the hand pies on the prepared baking sheet.
In a small bowl, beat the remaining egg and use it as an egg wash by brushing the tops of the hand pies.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Allow to cool slightly before serving. Enjoy your Whole30 Savory Chicken and Mushroom Hand Pies!
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 6.5 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 163 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 961 mg | 20% | |
*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.
