Mini Chicken Pot Pies (AIP, Paleo)

These Mini Chicken Pot Pies are worth all the time it takes to make them, especially for those of us on the AIP/Paleo who might miss the old-fashioned kind because of being gluten free and dairy free.

Mini Chicken Pot Pies (AIP, Paleo)
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There are some recipes that, though they are involved and take for-freaking-ever to make, you HAVE to have.  Because, you know, chicken pot pie, and the 3-for-a-dollar Swanson pot pies that we (I?) loved as kids aren’t working for us nowadays.  I hope you’ll find these satisfying, in spite of the time investment.  😊

A couple of recipe notes:

1.) You can make the filling ahead of time, but the pie crust really needs to be made fresh.

2.) There are a couple of tools that are super helpful to have for this recipe.  One is a set of F9B467E7-5CB0-4CC7-BC7D-D52F83DA5C52silicone cupcake liners.  They help the pies retain their shape, and make them easy to extract.  I love the ones that a friend gave me years ago (I think from Sur La Table?), but I could not find them on Amazon to share with you.  There are others, but I didn’t feel 100% comfortable sharing them with you since I have no experience with them…

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The other tool that is helpful to have is a set of circle cutters like these.  I do have this set and LOVE them.  One side is fluted, and the other is plain.  There are six sizes, so they’re quite versatile.

I wish you a warm and beautiful holiday.  If you don’t celebrate a particular holiday, I wish you many, many reasons to celebrate life.  Most of all, I wish you love and healing.

💗,

Wendi

Mini Chicken Pot Pies (AIP, Paleo)

Recipe by Wendi’s AIP Kitchen – www.wendisaipkitchen.comCourse: MainCuisine: AIP, PaleoDifficulty: Medium +
Servingsservings
Prep time

1

hour 

30

minutes
Cooking time

25

minutes

These Mini Chicken Pot Pies are worth all the time it takes to make them, especially for those of us on the AIP/Paleo who might miss the old-fashioned kind because of being gluten free and dairy free.

Ingredients

  • 1 T. coconut oil

  • 1/8 C. carrots, finely chopped

  • 1/8 C. celery, finely chopped

  • 1/8 C. onions, finely chopped

  • 1/2 C. white sweet potatoes, finely chopped

  • 1 t. sea salt, or to taste (depends on your broth)

  • 1/2 t. garlic powder

  • 1/2 t. dried thyme

  • 1/3 C. broccoli florets, finely chopped

  • 1/2 C. cooked chicken, finely chopped

  • 1/2 C. coconut milk

  • 1/3 C. bone broth

  • 1 T. arrowroot starch/flour

  • 1 T. water

  • 1 recipe for 9” pie crust (here)

Directions

  • Melt coconut oil in a saucepan.  Add carrots, celery, onions and sweet potatoes.  Sprinkle in salt, garlic powder, and thyme.  Sweat seasoned vegetables, covered, over medium low heat for two minutes.  Add broccoli and chicken.  Sweat for one more minute.
  • Add coconut milk and broth.  Heat to medium high.  Make a slurry of arrowroot and water.  (In a small container with a tight-fitting lid, shake them vigorously together.)  When the mixture in the pot is bubbling, stir in the slurry.  Keep stirring until the mixture is thickened.  This will happen pretty rapidly.  Take off heat, and set aside.
  • Make the pie crust.  (I know.  I’m sorry.  It’s a pain to have to make our own crust. 😩)  The next part is a bit imprecise.  Trust your gut!  Taking a portion of dough at a time, roll dough between two pieces of parchment paper.  Using a 3½” circle cutter of some sort, cut circles (start with six), and stuff them in the bottoms of lined muffin tins.  If they break, it’s totally ok.  The dough is forgiving.  Just smoosh it along the bottom and sides of the liner.  TIP: It is helpful to scrape down the parchment paper between “rollings” so that it doesn’t start to stick. 
  • This would be a good time to pre-heat the oven to 400º F.  Fill the six lined cups with the filling.  Do not go above the line of the crust.
  • Take some more dough, roll, and cut six tops, using a 2 5/8” circle cutter.  Place tops on each pie, pressing only around the edges. Cut a small slit in the top of each pie for ventilation.
  • If you have dough leftover, you can make a couple more pies.  OR… you can roll out pieces of the dough, sprinkle with cinnamon, drizzle with a little honey, and bake for about ten minutes for a little something sweet after dinner.  😀
  • Bake the pies for 20 minutes.  To serve, gently lift the pies out with a fork, and place on each plate.  CAUTION:  They are hot!  Serve with a salad, or a pile of sautéed greens.
  • Go flop yourself down on the couch, and get somebody else to do the dishes because, oh my gracious, that’s a whole lotta work!  

Notes

  • If you don’t have cooked chicken on hand, you can use cooked chicken from my Falling-Off-The-Bone Chicken recipe, or a store bought AIP-friendly rotisserie chicken.  If you are really desperate, you can even use canned chicken!  I have occasionally used Wild Planet organic roasted chicken as a time saver.
  • Makes 6-8 cupcake-sized pies, depending on the thickness of dough.

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5 Comments

  1. Thank you for your recipe. I can’t wait to try it. I also love to bake….usually with help from the hubby cause my hands are pretty deformed from RA. I’ve had varying success with cassava due to the dryness and I see it was just the amount of fat and the handling process after looking at your recipe. Yippee! You’ve made me a happy woman!! I know what we’re doing this weekend 😋!

  2. These look so good! Did you use standard or jumbo silicone cupcake liners? Thanks.

    • Hi, Tiffany! I used standard. Mine are 3” across, and 1 3/8” across. These are the only size I have, but if you have bigger ones, go for it! You may need to adjust baking time. Good luck! 🙂

  3. Pingback: Paleo AIP Recipe Roundtable #248

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