Whole30 Homemade Chicken Pastry

Elevate your comfort food game with this Whole30 Homemade Chicken Pastry—a hearty, wholesome twist on a classic dish that's entirely grain-free and dairy-free. Featuring tender, shredded chicken and a medley of sautéed vegetables in a creamy, coconut milk-infused broth, this savory filling is topped with a golden almond and tapioca flour crust that's flaky yet satisfying. Perfectly seasoned with fresh thyme and parsley, this recipe combines nourishing ingredients with nostalgic flavors, all while staying fully compliant with Whole30 guidelines. Ready in just 70 minutes, it’s an ideal choice for a comforting family dinner or meal prep that doesn’t compromise on health or taste.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add minced garlic and cook for another minute, then set aside the vegetable mixture.

Step 6

In a mixing bowl, combine almond flour, tapioca flour, coconut flour, baking powder, and the remaining salt and black pepper.

Step 7

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.

Step 8

On a parchment-lined surface, roll out the dough to about 1/4 inch thickness. Set aside.

Step 9

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.

Step 10

Transfer the chicken mixture to a baking dish.

Step 11

Carefully lay the rolled-out dough over the top of the chicken mixture. Trim any excess dough if necessary.

Step 12

Bake in the preheated oven for 20-25 minutes until the dough is golden brown and cooked through.

Step 13

Garnish with fresh parsley and serve hot.

Nutrition Facts

Serving size	(2178.8g)

Amount per serving	% Daily Value*
Calories	2780.6

Total Fat 147.1g	0%
Saturated Fat 32.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 595.3mg	0%
Sodium 5145.4mg	0%
Total Carbohydrate 211.8g	0%
Dietary Fiber 34.3g	0%
Total Sugars 44.2g
Protein 171.9g	0%

Vitamin D 57.2IU	0%
Calcium 760.0mg	0%
Iron 17.1mg	0%
Potassium 3063.6mg	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: 46.3%

Protein: 24.1%

Carbs: 29.6%