Grain and Yeast Free Chicken Pie or Buns

I have been trying to use the dough for an easy grain, nut and yeast free bread to bake all possible varieties of individual buns, and larger size pies with different fillings. One of my favourite savoury filling for buns and pies is a simple mixture of sautéed leek, onions and carrots, with poached chicken and the addition of hard-boiled eggs. In an essence, this filling has the same ingredients as chicken mousse. It is prepared the same way, only without blending cooked ingredients into homogenous mousse or pate, and the addition of grated hard-boiled eggs to increase protein content in the dish, and make it suitable not only for a snack, but a proper meal, if served with a salad or bowl of soup. For the filling, I used both pouched chicken skinless thigh fillets or chicken drumsticks. Fully cooked filling is easier to prepare for 2 bakes of 6 individual buns or one pie. Half of the filling can be frozen for later use.

For the dough I used both seed options from the original recipe – pumpkin seeds and sunflower kernels. For buns I tried the second variety of flaxseed – golden flaxseed, in the form of golden flax flakes. In all of these bakes, there were no noticeable differences in either preparation and baking, or taste and texture of the final product.


The most unusual feature of buns and pies, baked from this recipe is their soft and moist, but not soggy texture, which stays practically the same for 2-3 days. These buns or pie are not going to have completely same texture and feel the next day, but they would never become hard and stale at all. Buns or pieces of pie can be frozen and reheated in the oven or microwave without the loss of taste and texture. But if planned to be consumed within 2 days, I would not recommend to freeze them. With fully cooked filling they do not even need refrigeration (in winter).



for 6 smaller buns, baked in 10cm mini-pie foil liners, 4 larger buns, or 1 free shape pie

  • 150g apple pieces (Granny Smith apples are the best for this recipe)
  • 2 large eggs (104-108g without shells)
  • 100g pumpkin seeds (sunflower kernels), ground and sifted
  • 50g flax seeds (golden flax flakes)  ground and sifted
  • 20g chia seeds, ground and sifted
  • 5g (1 tea spoon) baking soda
  • 6g (1 tea spoon) salt
  • 1 tea spoon cumin powder
  • 1 tea spoon garlic and chilli paste (can be substituted for other spices or omitted altogether)
  • coconut oil to grease tin liners, or baking paper
  • white and black sesame seeds to decorate buns or pie before baking (optional)
  • egg wash (1 egg lightly beaten with a fork with 2 table spoons of cold water)


chicken, leek, onion, carrot and egg filling

enough for 2 portions of the dough

  • 2 chicken skinless thigh fillets, pouched (or cooked meat from 3 large chicken drumsticks), shredded, or cut in medium size pieces
  • 3 medium carrots
  • 1 large onion
  • 1 leek
  • 2 table spoons of olive oil
  • pinch of fennel seeds
  • 2-3 table spoons of chicken broth (from poaching)
  • salt and black pepper to taste
  • sweet red chilli peppers or red capsicum can be added to vegetable mix
  • 2 hard-boiled eggs
  • fresh herbs, dill, parsley (optional)


prepare the filling first


  • wash chicken drumsticks or fillets
  • cook chicken with vegetables on medium heat for 60-90min for drumsticks and 30min for fillets
  • turn the heat off, cover the pot with lid, let it rest for 30, better 60 min, resting time makes chicken meat very juicy and soft
  • heat  2 table spoons of olive oil in a low casserole pan, add fennel seeds
  • add leek and onions, fry them for 3-4 min, add salt and pepper and sauté them for several minutes until they become soft


  • and carrots, mix vegetables, cover the pan with lid and cook on medium/low heat until carrots become soft
  • when (if) vegetable mix becomes dry, add chicken broth to keep the mixture moist
  • let cooked vegetables cool down, add shredded chicken meat
  • chop, or grate still warm hard-boiled eggs and add them to vegetables and chicken
  • add chicken stock (by table spoon) if the filling is too dry


  • grind and sift pumpkin seeds, flaxseed and chia seeds
  • mix all ground seeds in a wide bowl
  • add salt, baking soda (sift if necessary) and cumin powder
  • mix all dry ingredients together


  • the mixture with golden flax looks a touch lighter (as above)
  • peel and core an apple(s)
  • dice apple in 1-2 cm pieces
  • process them  for 20-30 sec in food processor
  • add eggs and garlic and chilli paste, process the mixture on high for 6-7min until pale in colour and nearly triple in volume
  • transfer the egg  and apple mixture to a wide bowl
  • add dry ingredients to wet ingredients


  • combine all ingredients with a whisk
  • let the dough stand to 5 min


  • line baking tray with baking paper
  • grease baking paper (individual mini-pie foil liners) with coconut oil


  • wet your hands in cold water, take half of the dough, spread it on greased baking paper
  • alternatively spread the dough in individual foil tins or baking dish as seen here
  • take some filling, flatten it and place it on the dough, it can be done conveniently in portions


  • working with wet hands, cover the filling with the rest of the dough (the dough keeps well together and is very pliable, the excess of the dough in one place can be taken to cover the gaps in the top layer of the pie)
  • connect the edges of the top and bottom layers, it is easy to do with a small silicone spatula or wet fingers (working with this dough is like working with soft filler for plaster boards)
  • make the surface of the dough even and use egg wash to brush it


  • use any seeds to decorate if wanted


  • bake in preheated to 170C fan forced oven for 50-60min, 40min for buns
  • cool on a wire rack


  • I usually return wire rack to switched off, but still warm oven for 3-5 min, if I want the perfect, completely dry bottom


You can cut larger pie to serve when it’s still warm.


Chicken, vegetables and egg pie is a  moist, tasty and nourishing dish. It has a surprising nearly sweet taste, when its dark brown colour conditions you to expect yeasty and sour taste of rye bread. The taste and feel are very similar, if not identical, for both the pie,


and individual buns. However, buns are more convenient and practical option in terms of servings on the go, or take away lunches.


Baked dough, made with golden flax has lighter colour, both inside the bun and the crust itself. But in terms of taste, it goes completely unnoticed. I am sure now, that this recipe of the dough can be used to bake open pies and even pizza, for those who can tolerate cheese. Next bake from this dough would be plain buns to use them for making proper burgers.


8 thoughts on “Grain and Yeast Free Chicken Pie or Buns

    1. To my own surprise this is a very reliable dough recipe. Even with its soft texture, it is so easy to work with. I have tried to bake it in different pans and trays, knowing how delicate grain and starch free batter or dough could be in baking. It always gave an excellent result. I, personally, have to be only gluten and soy free, but still bake those buns and pies for ourselves. My husband, who is not even coeliac, absolutely adores anything from this dough. For grain and dairy free baking it is also quite a budget recipe, without using expensive ingredients. Bread from this dough with both pumpkin seeds and sunflower kernels is well ahead of any paleo bread not only as a budget option, but in balanced nutritional value, providing quality protein, fat, carbohydrates and fibre, which is essential in gluten and grain free baking.


      1. I am just curious why the pie came out brown colored, what made it brown? Thank you! ☺


      2. Thank you for your comments. Flaxseed always makes any baking darker brown colour, even in small quantities. Even chia seeds, when made into flour and added to dry ingredients make any bake darker. Light, yellow bake can be achieved only with almond meal and coconut flour and only without sweeteners which have fructose, such as honey.
        For those who used to have heavy rye bread, the colour of these buns is very misleading. In taste they are mild and do not have the typical taste of rye bread with the sour over-taste and heavy texture.
        Good luck with your baking!


  1. I made it today and it was great!!Thank you so much! The recipe is simple and healthy. The dough consistency was quite unusual to work with but nevertheless the pie came out tasting delicious. I am wondering how it will taste tomorrow. Thank you again! Looking forward to try your other recipes. Much love and many blessings to you!

    Liked by 1 person

    1. I am absolutely delighted that your bake was successful. It is interesting that with all these limitations this bread can be considered the most healthy bread and a full balanced meal with perfect ratio of protein, excellent fats, proper carbs and an abundance of fibre. I am also planning to bake and open pie using this dough.
      I am very pleased that you used the recipe and liked it. Thank you for letting me know.


      1. And I am so grateful to you. Next I want to try your bread recipe with the same ingredients. I think it will be possible to use it as sandwich bread. The recipe is quite healthy. Let me know when you will publish your ebook. I will be the first one to buy it. 🙂

        Liked by 1 person

      2. Nikole,

        I have a book in mind, I only think that I need some more recipes which will cover all major areas of cooking and be acceptable as normal nutritionally appropriate food for the whole family to enjoy. I have to develop several easy savoury baking recipes with healthy, but budget ingredients, I have to add more soups and main dishes with quality proteins in them. And I have to be sure that all recipes are full-proof.

        This recipe was first developed specifically for grain and dairy free loaf bread, with a special emphasis to avoid any nut meal if possible. Curiously enough, it worked from the very first attempt. This bread is baked in a small loaf tin on regular basis by the person I started to develop recipes for. This bread is a reliable bake, usually without any problems, especially compared to vegetable bread, where a lot depends on the density of vegetable puree. The one significant point I might make is about proper grinding to achieve nearly flour consistency for flaxseed, pumpkin seeds/sunflower kernels and chia seeds. I grind my seeds fresh for better bread texture, and to avoid fat oxidation which starts to happen as soon as the seeds are ground. But is is possible to use flaxseed meal, too. It just have to have fine and not coarse texture.

        I have another book in mind – recipes for everything under the sun from buckwheat flour. I can’t use it in this blog, because it is not tolerated, together with quinoa and other pseudo-grains, as well as any starches. So the set of ingredients allowed in this blog is much stricter compared to even Paleo protocol. If psedo-grains are acceptable in your diet, there is no limit to absolutely amazing bakes, far exceeding the taste and texture of traditional, wheat products. May be another 6 months, and I will be ready for a book. Always open to any suggestions about dishes, ingredient use and their combinations.

        Thanks for your feedback.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s