Whole30 Chicken and Mushroom Pie

Savor the rustic comfort of this Whole30 Chicken and Mushroom Pie, a wholesome spin on a classic favorite that’s grain-free, dairy-free, and paleo-friendly. Featuring tender chunks of chicken breast, earthy white mushrooms, and a medley of aromatic vegetables like carrots, celery, and onions, this hearty pie bursts with flavor in every bite. The filling is simmered to perfection in a creamy blend of coconut cream and chicken broth, thickened naturally with arrowroot flour. Enveloped in a golden almond flour crust, this dish delivers a satisfying crunch while staying completely gluten-free. Perfect as a cozy family dinner or meal prep option, this delectable pie is a hearty, healthy indulgence that aligns beautifully with your Whole30 goals. Ready in just over an hour, it’s a gluten-free comfort food masterpiece that balances rich, savory flavors with clean-eating simplicity.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Dice the chicken breast into bite-sized pieces and set aside.

Step 3

Clean and slice the mushrooms, and then finely chop the onion, garlic, carrot, and celery.

Step 4

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.

Step 5

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.

Step 6

Stir in the thyme, salt, and black pepper.

Step 7

Pour in the chicken broth and reduce the heat to low. Allow to simmer for 5 minutes.

Step 8

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.

Step 9

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.

Step 10

Press two-thirds of the almond flour dough into the base and up the sides of a greased pie dish.

Step 11

Pour the chicken and mushroom filling into the prepared crust.

Step 12

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.

Step 13

Place the pie in the oven and bake for 40-45 minutes until the crust is golden brown.

Step 14

Let the pie cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(1707.6g)

Amount per serving	% Daily Value*
Calories	3093.9

Total Fat 198.3g	0%
Saturated Fat 73.1g	0%
Polyunsaturated Fat 5.1g
Cholesterol 729.5mg	0%
Sodium 4804.1mg	0%
Total Carbohydrate 153.7g	0%
Dietary Fiber 29.4g	0%
Total Sugars 84.2g
Protein 204.0g	0%

Vitamin D 53.8IU	0%
Calcium 662.1mg	0%
Iron 14.1mg	0%
Potassium 3194.0mg	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: 55.5%

Protein: 25.4%

Carbs: 19.1%