Whole30 Savory Chicken and Mushroom Hand Pies

Perfectly portable and packed with flavor, these Whole30 Savory Chicken and Mushroom Hand Pies are a wholesome twist on classic comfort food. Tender chunks of seasoned chicken mingle with sautéed mushrooms, onions, and garlic, all infused with aromatic thyme and a touch of umami-rich coconut aminos. Encased in a golden, grain-free crust made from almond and tapioca flour, these hand pies are both gluten-free and dairy-free, making them an ideal meal or snack for those adhering to Whole30 or paleo lifestyles. Easy to prepare with simple, clean ingredients, they bake up beautifully crispy and are perfect for meal prepping, on-the-go lunches, or pairing with a crisp side salad for a complete dinner.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 3

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.

Step 4

In the same skillet, without cleaning it, add the remaining tablespoon of olive oil.

Step 5

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.

Step 6

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.

Step 7

In a large bowl, combine almond flour, tapioca flour, and baking powder.

Step 8

In a separate small bowl, whisk together 1 egg and melted ghee.

Step 9

Pour the egg and ghee mixture into the dry ingredients and mix until a dough forms.

Step 10

Divide the dough into 8 equal parts. Roll each part into a ball.

Step 11

On a piece of parchment paper, flatten each ball into a 5-inch circle.

Step 12

Place about 2 tablespoons of the chicken and mushroom filling onto one half of each circle.

Step 13

Fold the dough over the filling to create a half-moon shape. Press the edges with a fork to seal.

Step 14

Place the hand pies on the prepared baking sheet.

Step 15

In a small bowl, beat the remaining egg and use it as an egg wash by brushing the tops of the hand pies.

Step 16

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

Step 17

Allow to cool slightly before serving. Enjoy your Whole30 Savory Chicken and Mushroom Hand Pies!

Nutrition Facts

Serving size	(1278.6g)

Amount per serving	% Daily Value*
Calories	3243.6

Total Fat 217.5g	0%
Saturated Fat 56.5g	0%
Polyunsaturated Fat 8.2g
Cholesterol 927.6mg	0%
Sodium 4187.7mg	0%
Total Carbohydrate 129.3g	0%
Dietary Fiber 26.5g	0%
Total Sugars 25.7g
Protein 203.9g	0%

Vitamin D 93.5IU	0%
Calcium 587.7mg	0%
Iron 15.2mg	0%
Potassium 2535.4mg	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: 59.5%

Protein: 24.8%

Carbs: 15.7%