Mini paleo chicken pot pies filled with shredded chicken, vegetables, and a creamy dairy-free filling. Even though they are paleo, gluten-free, grain-free, and dairy-free, you wouldn't know it.
My paleo pumpkin pie uses the same recipe for its golden, flaky crust. It would also make a delicious dessert to accompany these miniature chicken pot pies.
Paleo Chicken Pot Pies
As a lover of comfort food, nothing beats a warm and savory chicken pot pie on a cold and rainy day. However, as someone who follows a gluten-free or paleo diet, finding a recipe that is both satisfying and mouth-watering can be a challenge. Luckily, I have discovered a recipe that not only meets my dietary restrictions, but also makes my taste buds dance with joy. This recipe for gluten-free and paleo chicken pot pies is a game-changer.
With shredded chicken, carrots, celery, onions, broccoli, and peas, these mini pies are filled to the brim with wholesome ingredients. What's more, the creamy and flavorful filling is made from a blend of chicken broth and coconut milk. Don't worry, you won't taste the coconut flavor, as the herbs, garlic, and spices perfectly balance out the flavors. One of the best things about these chicken pot pies is that they are not only delicious, but also cute and perfectly portioned.
Each mini pie is loaded with warming goodness, making it a perfect meal to cozy up with on a chilly day. Plus, since they are individually portioned, they are easy to store and reheat, making them an ideal meal prep option. If you are a fan of chicken pot pies but struggle to find a recipe that meets your dietary needs and tastes great, this recipe is definitely worth trying. These gluten-free and paleo chicken pot pies are sure to impress and leave you feeling satisfied and comforted.
A Flaky and Golden Paleo Crust
Last year, I made a pumpkin pie with a light and flaky crust that was such a hit, I knew I had to use the recipe again. But when I first tried making it with a mix of almond flour and cassava flour, it ended up looking a bit drab. That's when I discovered the magic of egg wash - a simple trick to make it look golden and appetizing. Working with grain-free flours can be tricky, as they can result in frustrating, crumbly dough.
In my first attempt, I tried to cut out large circles with a bowl and transfer them to the pies, but it broke apart every time. That's when I had my "a-ha" moment: my tortilla press! It made perfect, round circles in seconds that were easily transferable between parchment paper. If you don't have a tortilla press, don't worry, you can still roll out the dough. My biggest takeaway from this experience is to divide the dough and create mini, individual circles instead of trying to cut circles out of one large piece of dough.
Trust me, it makes all the difference! These mini chicken pot pies are not only cute and perfectly portioned, but they're also loaded with warming goodness. With shredded chicken, carrots, celery, onion, broccoli, and peas, and a creamy filling made from chicken broth and coconut milk, you won't even taste the coconut flavor thanks to all the herbs, garlic, and spices. As a gluten-free and paleo-friendly recipe, it's a winner for everyone!
How to Refrigerate Mini Chicken Pot Pies:
Refrigerating your small chicken pot pies is an excellent choice if you want to save them for later. Just put them in an airtight container or carefully wrap them in plastic wrap before placing them in the refrigerator. This allows them to persist for up to 4 days.
How to Freeze Mini Chicken Pot Pies:
The little chicken pot pies should be totally cooled before you wrap each one in plastic wrap and put them in a freezer-safe container or resealable plastic bag to freeze. Put the bag or container in the freezer and mark it with the date. This allows them to endure for up to three months.
How to Reheat Mini Chicken Pot Pies (If Required):
There are a few methods to reheat your small chicken pot pies when you're ready to eat them once again. Just placing them in the oven at 350°F (180°C) for 15-20 minutes, or until they are well heated, is one method. As an alternative, you may microwave them on high for 2-3 minutes. Before to reheating, make sure to take off any plastic wrap or packaging.
Can I make these pot pies with a different type of meat?
Yes, you can substitute the chicken with turkey, beef, or even vegetarian alternatives like tofu or tempeh.
Can I add other vegetables to the filling?
Absolutely! Feel free to experiment with different vegetables to create your own unique flavor combinations.
A tasty and practical dish that is available anytime is mini chicken pot pies. They will be well-received whether you serve them hot from the oven or reheat leftovers. You can simply store your small chicken pot pies in the refrigerator or freezer for later with a little amount of forethought and preparation.