Whole30 Chicken Puff

Delightfully golden and bursting with flavor, the Whole30 Chicken Puff is a savory hand pie that’s both indulgent and guilt-free. This paleo-friendly recipe features a flaky crust made from almond flour and tapioca starch, filled with tender shredded chicken and a robust medley of sautéed vegetables like carrots, celery, and onion. Seasoned to perfection with herbs like thyme and oregano, these puffs are brushed with a glossy egg wash and baked to crispy perfection. Perfect for meal prep, a quick dinner, or a comforting snack, this Whole30-approved dish is gluten-free, dairy-free, and packed with wholesome ingredients. Serve them warm and let the flaky crust and hearty filling steal the show at your next table!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons coconut oil
• 1 small onion
• 1 medium carrot
• 1 medium celery stalk
• 2 cloves garlic
• 2 cups almond flour
• 0.5 cup tapioca starch
• 1 large egg
• 0.5 cup coconut milk
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 for egg wash egg

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat 1 tablespoon of coconut oil over medium-high heat.

Step 3

Season the chicken breasts with salt and pepper, and add them to the skillet. Cook until fully cooked, about 6-7 minutes per side. Remove and let cool, then shred into bite-sized pieces.

Step 4

In the same skillet, add the remaining 1 tablespoon of coconut oil.

Step 5

Dice the onion, carrot, and celery, and mince the garlic.

Step 6

Add the diced onion, carrot, and celery to the skillet, along with the minced garlic. Sauté for 5 minutes until the vegetables are tender.

Step 7

Add the shredded chicken back to the skillet with the vegetables. Stir in oregano, thyme, and half a teaspoon of salt. Cook for an additional 2 minutes and then remove from heat.

Step 8

In a large bowl, combine almond flour, tapioca starch, 1 teaspoon of salt, and black pepper.

Step 9

In a separate bowl, beat 1 large egg with coconut milk until well-mixed.

Step 10

Mix the wet ingredients into the dry ingredients to form a dough.

Step 11

Roll out the dough between two pieces of parchment paper until it's about 1/4 inch thick.

Step 12

Cut the dough into 8 equal squares.

Step 13

Place a generous spoonful of the chicken and vegetable mixture on four of the squares.

Step 14

Lay the remaining squares over each filled square, pressing the edges to seal.

Step 15

Whisk the remaining egg for an egg wash and brush on top of each chicken puff.

Step 16

Place the puffs on a parchment-lined baking sheet.

Step 17

Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown.

Step 18

Remove from the oven and let cool slightly before serving.

Nutrition Facts

Serving size	(1144.0g)

Amount per serving	% Daily Value*
Calories	2691.5

Total Fat 151.8g	0%
Saturated Fat 37.6g	0%
Polyunsaturated Fat 4.2g
Cholesterol 711.3mg	0%
Sodium 2882.9mg	0%
Total Carbohydrate 184.8g	0%
Dietary Fiber 26.9g	0%
Total Sugars 27.6g
Protein 164.7g	0%

Vitamin D 105.2IU	0%
Calcium 650.9mg	0%
Iron 16.0mg	0%
Potassium 1634.5mg	0%

*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.

Source of Calories

Fat: 49.4%

Protein: 23.8%

Carbs: 26.7%