Keto Chicken and Mushroom Pie
Indulge in the warm, savory comfort of a Keto Chicken and Mushroom Pie, where creamy chicken thighs and sautéed chestnut mushrooms come together in a rich, garlic-infused sauce, all encased in a low-carb almond flour crust. This keto-friendly recipe elevates traditional pie with its buttery, Parmesan-enhanced crust and luscious filling made with heavy cream, cream cheese, and fragrant thyme. Perfect for satisfying those comfort food cravings while staying mindful of your carb intake, this dish boasts simple yet flavorful ingredients and a seamless cooking process. Ready in just an hour, it’s ideal for family dinners or meal prep, offering hearty flavors and a melt-in-your-mouth texture. Whether you’re following the keto lifestyle or simply looking to try a new twist on chicken and mushroom pie, this recipe is sure to impress.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons butter
- 250 grams chestnut mushrooms, sliced
- 2 cloves garlic, minced
- 150 milliliters heavy cream
- 100 milliliters chicken broth
- 1 teaspoon fresh thyme leaves
- 100 grams cream cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 180 grams almond flour
- 60 grams parmesan cheese, grated
- 1 egg
- 1 teaspoon baking powder
Instructions
Preheat your oven to 180°C (356°F).
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken thighs and cook until golden brown on all sides, about 5-7 minutes.
Remove the chicken from the pan and set it aside. In the same pan, add another tablespoon of olive oil and the butter.
Add the sliced mushrooms and cook until they are golden and soft, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Lower the heat to medium and pour in the heavy cream and chicken broth, stirring to combine.
Add the thyme leaves, cream cheese, salt, and black pepper. Stir until the cream cheese is melted and the sauce is smooth.
Return the chicken to the pan and simmer on low heat for about 10 minutes until the chicken is cooked through and the sauce has thickened.
While the filling is simmering, prepare the crust. In a mixing bowl, combine the almond flour, grated parmesan cheese, and baking powder.
Add the egg to the dry ingredients and mix until a dough forms.
Press the dough into a greased pie dish, ensuring it covers the bottom and sides evenly.
Pour the chicken and mushroom filling into the prepared crust.
Bake in the preheated oven for 15-20 minutes until the crust is golden brown.
Let the pie cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
3790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.2 g | 393% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 1198 mg | 399% | |
| Sodium | 5126 mg | 223% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 15.0 g | ||
| Protein | 213.0 g | 426% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1270 mg | 98% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2323 mg | 49% | |
*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.
