Low Carb Classic Chicken Pie
Satisfy your comfort food cravings with this **Low Carb Classic Chicken Pie**, a guilt-free twist on a timeless favorite. Packed with tender chicken breast, sautéed mushrooms, fresh spinach, and a creamy garlic-infused sauce, this savory pie delivers rich flavor without the carb overload. Crafted with a golden almond and coconut flour crust, it’s perfect for those following keto or gluten-free diets. Easy to prepare in under an hour, this pie is hearty enough for family dinners and impressive enough for special occasions. With every bite combining creamy filling and a buttery, cheese-studded crust, this dish proves that classic comfort food can be both delicious and low-carb. Serve it warm and make it the star of your table today!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 500 grams chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams butter
- 3 units garlic cloves, minced
- 1 medium onion, diced
- 200 grams mushrooms, sliced
- 100 grams spinach leaves
- 100 grams cream cheese
- 100 milliliters heavy cream
- 100 grams grated cheddar cheese
- 200 grams almond flour
- 50 grams coconut flour
- 1 teaspoon baking powder
- 1 large egg
Instructions
Preheat the oven to 180°C (350°F).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breast pieces and season with salt and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Set aside.
In the same skillet, add another tablespoon of olive oil and the butter. Once melted, add the minced garlic and diced onion. Sauté until the onion is translucent, about 5 minutes.
Add the mushrooms to the skillet and cook until they are tender and browned, around 4 minutes. Stir in the spinach leaves and cook until they are wilted.
Add the cream cheese and heavy cream to the skillet, stirring until the mixture is smooth and creamy. Return the chicken to the skillet and mix well. Adjust the seasoning with salt and pepper if necessary.
For the crust, mix the almond flour, coconut flour, and baking powder in a large bowl. Add the grated cheddar cheese, and stir to combine.
Beat the egg in a small bowl and add to the flour mixture, incorporating until a dough forms.
Press two-thirds of the dough into the bottom and up the sides of a pie dish, creating an even crust.
Pour the chicken and vegetable mixture into the pie crust.
Roll out the remaining dough between two sheets of parchment paper to form a pie lid. Place this on top of the pie, sealing the edges as best as possible.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown.
Allow the pie to cool for a few minutes before cutting and serving.
Nutrition Facts
Calories |
3988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.7 g | 388% | |
| Saturated Fat | 108.9 g | 544% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 5958 mg | 259% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 24.0 g | ||
| Protein | 241.0 g | 482% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1500 mg | 115% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3432 mg | 73% | |
*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.
