Low Carb Classic Chicken Pie

Indulge in comfort food bliss while staying on track with this Low Carb Classic Chicken Pie! This hearty and flavorful recipe takes the traditional chicken pie and reinvents it with a low-carb twist, featuring a golden almond and coconut flour crust that’s both gluten-free and keto-friendly. Juicy chicken breast, earthy mushrooms, vibrant spinach, and a creamy, cheesy sauce form the rich and satisfying filling, all perfectly balanced for a wholesome meal. Ready in under an hour, this recipe is ideal for family dinners or meal prep, delivering all the warmth and nostalgia of a classic recipe without the carb overload. Serve it hot with a crisp side salad for an irresistibly delicious, low-carb comfort food experience!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Beat the egg in a small bowl and add to the flour mixture, incorporating until a dough forms.

Step 8

Press two-thirds of the dough into the bottom and up the sides of a pie dish, creating an even crust.

Step 9

Pour the chicken and vegetable mixture into the pie crust.

Step 10

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.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown.

Step 12

Allow the pie to cool for a few minutes before cutting and serving.

Nutrition Facts

Serving size	(1604.8g)

Amount per serving	% Daily Value*
Calories	3988.3

Total Fat 302.7g	0%
Saturated Fat 108.9g	0%
Polyunsaturated Fat 9.8g
Cholesterol 1075.2mg	0%
Sodium 5958.0mg	0%
Total Carbohydrate 107.9g	0%
Dietary Fiber 47.9g	0%
Total Sugars 24.0g
Protein 241.0g	0%

Vitamin D 103.2IU	0%
Calcium 1500.1mg	0%
Iron 18.1mg	0%
Potassium 3431.8mg	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: 66.1%

Protein: 23.4%

Carbs: 10.5%