Keto Chicken and Mushroom Pie

Indulge in the comforting and low-carb flavors of this Keto Chicken and Mushroom Pie, a hearty dish that combines tender chicken thighs, rich cream cheese, and earthy chestnut mushrooms under a golden almond flour crust. Perfect for keto enthusiasts, this recipe swaps traditional pastry for a cheesy, gluten-free crust made with almond flour and grated Parmesan, delivering both flavor and a satisfying crunch. The creamy, thyme-infused filling is simmered to perfection, creating a velvety sauce that pairs beautifully with the savory crust. Ready in just one hour, this pie is an excellent choice for a cozy weeknight dinner or a meal-prep favorite with only 7g net carbs per serving. Slice into this keto-friendly delight and savor a wholesome, guilt-free take on a classic comfort food.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 180°C (356°F).

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

Step 3

Add the chicken thighs and cook until golden brown on all sides, about 5-7 minutes.

Step 4

Remove the chicken from the pan and set it aside. In the same pan, add another tablespoon of olive oil and the butter.

Step 5

Add the sliced mushrooms and cook until they are golden and soft, about 5 minutes.

Step 6

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 7

Lower the heat to medium and pour in the heavy cream and chicken broth, stirring to combine.

Step 8

Add the thyme leaves, cream cheese, salt, and black pepper. Stir until the cream cheese is melted and the sauce is smooth.

Step 9

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.

Step 10

While the filling is simmering, prepare the crust. In a mixing bowl, combine the almond flour, grated parmesan cheese, and baking powder.

Step 11

Add the egg to the dry ingredients and mix until a dough forms.

Step 12

Press the dough into a greased pie dish, ensuring it covers the bottom and sides evenly.

Step 13

Pour the chicken and mushroom filling into the prepared crust.

Step 14

Bake in the preheated oven for 15-20 minutes until the crust is golden brown.

Step 15

Let the pie cool for a few minutes before slicing and serving.

Nutrition Facts

Serving size	(1465.7g)

Amount per serving	% Daily Value*
Calories	3790.4

Total Fat 306.2g	0%
Saturated Fat 102.8g	0%
Polyunsaturated Fat 6.6g
Cholesterol 1197.8mg	0%
Sodium 5125.5mg	0%
Total Carbohydrate 58.2g	0%
Dietary Fiber 22.3g	0%
Total Sugars 15.0g
Protein 213.0g	0%

Vitamin D 105.0IU	0%
Calcium 1270.3mg	0%
Iron 14.0mg	0%
Potassium 2323.3mg	0%

*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.

Source of Calories

Fat: 71.8%

Protein: 22.2%

Carbs: 6.1%