Paleo Chicken and Mushroom Pie
Indulge in the hearty and wholesome flavors of this Paleo Chicken and Mushroom Pie, a nourishing twist on the classic comfort food. Packed with tender chicken breast, earthy mushrooms, and vibrant carrots, all simmered in a creamy coconut milk and chicken broth base, this dish is rich, flavorful, and dairy-free. The grain-free almond flour crust, infused with melted ghee and a touch of seasoning, bakes to golden perfection, making it a delicious alternative to traditional pastry. Enhanced with aromatic herbs like thyme and rosemary, this pie is not only gluten-free but also paleo-friendly, catering to those who prioritize clean, natural ingredients. Perfect for cozy family dinners or special occasions, this satisfying recipe offers 4 generous servings and comes together in just over an hour. Whether you're following a paleo diet or simply craving a healthier take on a classic, this recipe is a guaranteed hit!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 3 minced Garlic cloves
- 200 grams, sliced Mushrooms
- 1 medium, diced Carrot
- 400 ml Coconut milk
- 200 ml Chicken broth
- 200 grams Almond flour
- 1 Egg
- 60 grams, melted Ghee
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon, dried Thyme
- 1 teaspoon, dried Rosemary
Instructions
Preheat your oven to 180°C (350°F).
In a large frying pan, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and garlic, sautéing until translucent.
Add the sliced mushrooms and diced carrot, cooking for another 5 minutes until softened.
Cut the chicken breast into bite-sized pieces and season with salt and pepper.
Move the vegetables to the side of the pan and add the remaining tablespoon of olive oil.
Add the chicken pieces to the frying pan and cook until they are lightly browned.
Stir in the coconut milk, chicken broth, thyme, and rosemary, then let the mixture simmer for 10 minutes.
In a separate bowl, mix the almond flour with an egg, melted ghee, and a pinch of salt to form a dough.
Press half of the dough into the base and sides of a greased pie dish to form the crust.
Pour the chicken and mushroom filling into the crust.
Roll out the remaining dough between two sheets of parchment paper and place it over the filling, sealing the edges.
Bake in the preheated oven for 30 minutes or until the crust is golden and crisp.
Allow to cool slightly before serving. Enjoy your Paleo Chicken and Mushroom Pie!
Nutrition Facts
Calories |
2738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.2 g | 226% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 4970 mg | 216% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 49.7 g | ||
| Protein | 201.8 g | 404% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 675 mg | 52% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3368 mg | 72% | |
*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.
