Whole30 Chicken and Mushroom Pie
Indulge in the hearty goodness of this Whole30 Chicken and Mushroom Pie, a savory delight that's both comforting and nutritious. This grain-free, dairy-free pie boasts tender chunks of chicken breast and earthy mushrooms, simmered with aromatic vegetables in a creamy coconut-infused sauce, all thickened naturally with arrowroot flour. Encased in a golden almond flour crust, this recipe is perfect for anyone following Whole30, paleo, or gluten-free diets. With the delicate flavors of thyme and a crisp, wholesome crust, this pie is a wholesome take on the classic chicken and mushroom dish. Perfect for family dinners or meal prep, this satisfying recipe is sure to become a weekly favorite.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 250 grams White mushrooms
- 1 medium Onion
- 3 cloves Garlic
- 1 medium Carrot
- 1 large Celery stalk
- 2 tablespoons Coconut oil
- 1 teaspoon Thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Chicken broth
- 0.5 cup Coconut cream
- 2 tablespoons Arrowroot flour
- 2 cups Almond flour
- 1 large Egg
- 2 tablespoons Ghee
Instructions
Preheat your oven to 180°C (350°F).
Dice the chicken breast into bite-sized pieces and set aside.
Clean and slice the mushrooms, and then finely chop the onion, garlic, carrot, and celery.
In a large skillet, heat the coconut oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté until softened, about 5-7 minutes.
Add the diced chicken and sliced mushrooms to the skillet. Cook until the chicken is no longer pink and the mushrooms are browned, about 10 minutes.
Stir in the thyme, salt, and black pepper.
Pour in the chicken broth and reduce the heat to low. Allow to simmer for 5 minutes.
In a small bowl, combine the coconut cream and arrowroot flour to form a slurry. Gradually stir this into the skillet, allowing the mixture to thicken. Simmer for an additional 5 minutes, then remove from heat.
To make the crust, combine almond flour and ghee in a bowl. Mix in the egg and a pinch of salt to form a dough.
Press two-thirds of the almond flour dough into the base and up the sides of a greased pie dish.
Pour the chicken and mushroom filling into the prepared crust.
Roll out the remaining dough between two sheets of parchment paper and use it to cover the top of the pie. Seal the edges by crimping the dough together and cut a few slits on top to allow steam to escape.
Place the pie in the oven and bake for 40-45 minutes until the crust is golden brown.
Let the pie cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 773 mg | 34% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 21.3 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 184 mg | 14% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1184 mg | 25% | |
*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.
