Keto Chicken and Mushroom Pie

This heartwarming Keto Chicken and Mushroom Pie brings you the ultimate comfort food experience without compromising your low-carb lifestyle. Filled with tender chicken, savory mushrooms, and a rich, creamy sauce, all encased in a flaky, golden keto-friendly crust, it's the perfect dish for any meal.

Course Dinner

Cuisine British

Keyword Keto Chicken and Mushroom Pie, Keto Dinner, Keto Pie, Low Carb Chicken Pie

Prep Time 20

Cook Time 35

Total Time 55

Servings people

Calories 485kcal

Equipment

9-inch pie pan
Large skillet
Large Bowl
Pastry cutter (optional)
Rolling pin
Parchment paper
Pastry brush

Ingredients

Crust

1 ½ cups almond flour 150g
¼ cup coconut flour 30g
½ cup unsalted butter, chilled and cubed 113g
1 large egg
½ tsp salt

Filling

2 tbsp olive oil 30ml
1 medium onion, finely chopped about 110g
3 cloves garlic, minced
1 lb chicken breast, cubed 450g
8 oz cremini mushrooms, sliced 227g
½ cup heavy cream 120ml
1 cup chicken broth 240ml
1 tsp xanthan gum
½ tsp dried thyme
½ tsp dried rosemary
Salt and pepper to taste
1 egg (for egg wash)

Instructions

Preheat your oven to 375°F (190°C).
Begin with the crust by combining almond flour, coconut flour, and salt in a large bowl.
Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until it resembles coarse crumbs.
Mix in the beaten egg until a dough forms. If the dough is too sticky, add a bit more almond flour until it's workable.
Press two-thirds of the dough into the bottom and sides of a 9-inch pie pan, saving the remaining dough for the top crust. Poke a few holes in the bottom with a fork and pre-bake for 8 minutes.
While the crust is pre-baking, heat olive oil in a large skillet over medium heat. Sauté the onions until translucent, then add garlic and cook for another minute.
Add the cubed chicken to the skillet and cook until it's no longer pink.
Stir in the sliced mushrooms and cook until they release their moisture and start to brown.
Pour in the chicken broth and heavy cream, bringing the mixture to a simmer.
Sprinkle in the xanthan gum, thyme, rosemary, and season with salt and pepper, stirring well until the sauce thickens.
Remove the skillet from heat and let the filling cool slightly.
Spoon the chicken and mushroom filling into the pre-baked crust.
Roll out the remaining dough between two pieces of parchment paper and place it over the filling, crimping the edges to seal. Cut slits in the top to allow steam to escape and brush with egg wash.
Bake for 25-30 minutes or until the crust is golden brown and the filling is bubbling.
Let the pie cool for 10 minutes before serving.

Notes

Ensure the butter is cold when making the crust to achieve a flaky texture.

Let the filling cool before adding to the crust to prevent the bottom from getting soggy.

The xanthan gum is critical for thickening the filling without adding extra carbs.

The pie can be stored in the refrigerator for up to 3 days or frozen for longer storage.

The nutritional information is estimated based on the ingredients used and may vary. Always calculate your own macros for the most accurate results.

Nutrition