Keto Savory Chicken and Mushroom Hand Pies
Indulge in the comforting flavors of these keto savory chicken and mushroom hand pies, a low-carb delight perfect for a satisfying snack or a hearty meal. With a golden, flaky crust made from almond and coconut flour, these hand pies are filled with a rich and creamy mixture of tender chicken, earthy mushrooms, and fragrant thyme. The dough is easy to work with, thanks to the addition of xanthan gum, while a hint of apple cider vinegar enhances its texture. Perfectly portioned and baked to perfection, these keto-friendly hand pies are ideal for meal prepping, lunchboxes, or even as a crowd-pleasing appetizer. Whether you're on a ketogenic diet or just craving a guilt-free indulgence, this recipe is a must-try!
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Ingredients
- 2 cups almond flour
- 0.25 cups coconut flour
- 1 teaspoon baking powder
- 0.5 teaspoon xanthan gum
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 2 large egg
- 1 tablespoon apple cider vinegar
- 0.25 cup water
- 2 tablespoons olive oil
- 1 pound chicken breast
- 8 ounces mushrooms
- 2 cloves garlic, minced
- 0.5 medium onion, diced
- 0.5 cup heavy cream
- 1 teaspoon thyme, dried
- 0.25 teaspoon black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine almond flour, coconut flour, baking powder, xanthan gum, and salt.
Step 3
Cut the butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse crumbs.
Step 4
In a small bowl, whisk 1 egg, apple cider vinegar, and water. Pour the wet ingredients into the flour mixture and mix with a fork until the dough comes together. Divide the dough into two disks, wrap in plastic wrap, and chill for 15 minutes.
Step 5
Meanwhile, heat olive oil in a large skillet over medium heat. Add the chicken breast and cook until no longer pink, approximately 6-8 minutes. Remove and set aside to cool slightly, then dice the chicken into small pieces.
Step 6
In the same skillet, add the mushrooms, garlic, and onion. Sauté until the mushrooms are browned and the onion is translucent, about 5 minutes.
Step 7
Add the diced chicken back to the skillet, stir in the heavy cream, thyme, and black pepper. Cook for an additional 3 minutes, then remove from heat and let cool slightly.
Step 8
Roll out each dough disk between two sheets of parchment paper to about 1/8-inch thick. Cut out circles approximately 4 inches in diameter using a biscuit cutter or upturned glass.
Step 9
Spoon about 2 tablespoons of the chicken and mushroom filling onto one half of each circle, leaving a border around the edge. Fold the dough over the filling to form a half-moon shape, and press the edges with a fork to seal.
Step 10
Place the hand pies onto the prepared baking sheet. Beat the remaining egg and brush it over the tops of the pies for a golden finish.
Step 11
Bake in the preheated oven for 15-18 minutes or until the pies are golden brown. Remove from the oven and let cool on a wire rack for a few minutes before serving.
Nutrition Facts
| Serving size | (1361.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3338.4 |
| Total Fat 257.6g | 0% |
| Saturated Fat 76.6g | 0% |
| Polyunsaturated Fat 12.5g | |
| Cholesterol 1073.1mg | 0% |
| Sodium 3772.1mg | 0% |
| Total Carbohydrate 83.5g | 0% |
| Dietary Fiber 37.9g | 0% |
| Total Sugars 17.3g | |
| Protein 196.6g | 0% |
| Vitamin D 107.5IU | 0% |
| Calcium 590.5mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 2775.4mg | 0% |
Source of Calories