These mini carnivore pot pies are warm, comforting, and deeply satisfying, with a tender crust that holds its shape and a rich, savory filling sealed beneath a golden top. Each individual pie delivers a familiar, hearty experience without grains, starches, or plant ingredients. Perfect for make-ahead meals or serving straight from the oven, they’re a simple way to enjoy classic comfort food in a fully carnivore form.
Bloom gelatin in cold water, dissolve with warm water, and cool slightly.
Cream butter and tallow or lard until smooth.
Mix in egg yolk.
Add milk powder, egg white protein powder, and salt.
Mix in dissolved gelatin until a soft, slightly sticky dough forms.
Divide dough into two portions, one slightly larger for bottoms and one smaller for tops.
Wrap and refrigerate for 30 minutes.
In a large pan, lightly saute the diced raw chicken until the surfaces turn white, then add the chopped cooked chicken and stir until warm. Turn off the stove and set aside.
In a small saucepan over low heat, warm the bone broth, heavy cream, butter (or chicken fat), and softened cream cheese. Stir until smooth and fully blended.
Sprinkle in the gelatin and stir/whisk well so there are no lumps. Remove from heat.
Pour the warm mixture over the chicken and gently stir until everything is evenly coated.
Blend in the egg yolk and salt.
Preheat your oven to 325°F and let it fully heat up.
Generously grease each 5-inch ceramic pan with butter, tallow, or bacon grease.
Press the dough evenly into the bottom and up the sides of each pan. Make the sides slightly thicker than the base. If you see cracks, smooth them with damp fingers.
Place a piece of parchment over each crust and fill with pie weights, uncooked rice or dry beans.
Bake at 325°F for 15 minutes.
Turn the oven up to 350°F and bake another 5 th 8 minutes, until the crust looks dry and set, but not browned.
Carefully remove the parchment and weights. If you see extra fat, gently blot it with a paper towel.
Put the crusts back in the oven for 5 more minutes at 350°F to finish drying the bottoms.
Remove from the oven and let the crusts cool slightly before adding the filling.
Spoon the chicken filling evenly into the pre-baked crusts. The filling should be warm or room temperature, not hot.
Divide the remaining dough into four equal pieces and roll each into a ball. Flatten each ball into a round large enough to cover the pies.
Place the dough over the filling and gently press the edges to seal. Cut a small slit in the top of each pie to let steam escape. To prevent the edges from browning too fast, loosely cover them with foil or a pie crust shield.
Bake at 350°F for 25 to 30 minutes, until the top crust looks dry and set (it should look matte, not shiny) and the edges feel firm. Remove the foil or pie crust shield half way through baking. Don’t worry if the tops stay pale. That’s normal.
Remove from the oven and let rest for 10 to 15 minutes before serving.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Disclaimer: Nutritional information is estimated based on standard ingredient data and may vary depending on specific brands or ingredient variations used. This information is provided for general guidance only and should not be considered medical or nutritional advice. Always consult with a qualified healthcare provider or nutritionist for personalized recommendations.
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