Pies Recipes

Low Carb Keto Recipe: Low Carb/Keto Chicken Pie

Chicken Pie is one of my childhood favorites. This Low Carb/Keto Chicken Pie is a great low carb comfort food. Buttery crust and creamy filling. Something the whole family will love.

Low Carb/Keto Chicken Pie

For Crust:
2 cups Almond Flour
1/4 tsp Salt
6 Tbsp softened Butter
2 Egg Whites
1/2 cup shredded Cheddar Cheese

For Filling:
1 1/2 cup Chicken Broth
1 tsp Minced Garlic
1/4 cup Heavy Cream
2 oz Cream Cheese
4 cups diced, cooked Chicken
1 tsp Onion Powder
2 tsp Parsley
1 tsp Thyme
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Konjac Powder ( https://amzn.to/2Xir1BZ )
1/3 cup Peas and Carrots

Preheat oven to 375 F

For Crust: In a mixing bowl, mix together almond flour, salt, and softened butter. Once mixed together well add egg whites and cheddar cheese.

Once crust dough is well mixed, wrap in cling wrap or foil and chill in fridge for about 10 minutes.

Once chilled, spread 3/4 of dough into an 8 or 9 inch pie pan. Blind bake bottom crust in a 375 F oven for about 8 to 10 minutes until edges of crust start to become golden brown.

For top crust- roll out dough between 2 pieces of parchment paper or 2 silicon mats that have been sprayed lightly with cooking spray. Once dough is rolled out to approximately 1/4 inch thickness. Place rolled out dough in the fridge or freezer for about 10 minutes while bottom crust is filled with chicken mixture.

For Filling- In a large pot on medium heat, add chicken broth, minced garlic, heavy cream, cream cheese, and chicken and allow to simmer for about 5 minutes. Add onion powder, parsley, thyme, salt, and black pepper.

In a small bowl, mix about 1 to 2 Tbsp of sauce from pot with 1 tsp of Konjac Powder and mix together until all the Konjac Powder is dissolved then add konjac mixture to the pot and allow chicken pie filling to simmer for at least 5 to 10 minutes.

Once chicken pie filling has simmered, add filling to blind baked bottom pie crust. Once bottom crust is filled top with top crust.

Bake pie in 375 F oven for 25 to 30 minutes until top crust is golden brown. Allow to cool for about 10 minutes and serve.

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Original of the video here

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