Apparently it’s Chicken Month in September, among other things. We usually eat a meal with chicken in it once or twice a week. This week we’ve had Chicken Pot Pies and then used the same chicken mixture to make Chicken Pasties.
Other chicken dishes that my family enjoys include Grain Free Chicken Schnitzels with an almond coating, ‘KFC’ (Krispy Fried Chicken), homemade Chicken Nuggets, Marinated Chicken cooked on the BBQ and served with rice, shop bought BBQ Chicken served with potato gems or homemade chips & coleslaw, Creamy Tomato Chicken and Chicken Risotto. We often used leftover chicken in Fried Rice, on Homemade Pizzas, in a salad or on a sandwich. For more menu ideas with chicken check out my Menu Ideas page.
I’ve made Chicken Pasties a few times now, using the grain free dough from life changing food. The chicken filling is based a bit on the chicken mixture for my Creamy Chicken Pasta. This week I also used the chicken filling to make chicken pot pies with the grain free dough as the pastry on top (we ate them so quick I forgot to take a photo). I did write the recipe down at one stage but then couldn’t find it the next time I went to make it. However, below is a version of the recipe for the chicken filling.
What chicken dishes do you enjoy making and/or eating?
Chicken Pie or Pastie Filling
Ingredients
- 500 g chicken breast or chicken thighs
- 1 onion
- 1 clove garlic
- 1 carrot
- other chopped vegetables of your choice eg. mushrooms capsicum, zuchinni, peas, baby spinach
- 1/2 cup whole egg mayonnaise
- 1/2 cup almond milk or milk of choice
- 1 tbsp tapioca flour
- 1 tsp nutmeg
- tsp ground turmeric optional
- grain free pastry or pastry of your choice
- 1 egg beaten
Instructions
- Preheat oven to 180C.
- Chop chicken into small bite size pieces. Chop onion, garlic, carrot and other vegetables.
- Cook chicken, onion and garlic in a fry pan, until chicken is browned and onion clear. Add other vegetables and continue cooking for about 5 minutes.
- Turn down the heat on the fry pan. Mix the tapioca flour into the almond milk.
- Add the mayonnaise and the almond milk/tapioca flour mix to the pan and stir through. Add more milk if needed (you don’t want the mixture too runny though).
- Add the nutmeg & turmeric (if using) and mix through. Remove the pan from the heat.
- Roll out the dough ready to use for pot pies or pasties. If making pot pies grease the dishes you are using. Or line a baking tray with baking paper for the pasties.
- Place filling into dishes for pot pies and add prepared dough to the top of the dishes, trim edges & glaze with beaten egg. Or add mixture to prepared pastie dough, fold up and place on prepared tray and glaze with beaten egg.
- Bake for 20 minutes until golden. Serve with vegetables or salad or enjoy on their own.
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I just made this last night, added basil and grape tomatoes, also sealed the chicken in a pan just before the oven. It was incredible delicious I am so glad I run into your recipe! Thanks!
Alisha, glad you liked the recipe & thanks for commenting about what you did.
“This recipie delicious and I love the Asian flavors and ingredients you have used here. This is the kind of meal my family loves. We’ll be having it soon. I hope you have a great day. Blessings.
“
These recipes all look amazing. If I had kids, I would totally try them with them! Cheese is my favorite food group so…..
Thanks for your comment Hannah
Well I thought I had bought ground turkey but instead bought sausage!! How could I have done that!! And thank you for the brown rice link, and yup that was the one!! Anyway I did make this tonight but instead of turkey I used ground beef! It was all I had and I wanted to make this so bad. But guess what – it was fantastic!! I know it would have been healthier with the turkey but this was, as my husband said — give it two yums!!! Thanks again
I just made this last night, added basil and grape tomatoes, also sealed the chicken in a pan just before the oven. It was incredible delicious I am so glad I run into your recipe! Thanks.
I’m glad you liked this recipe!