Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when following a ketogenic diet, and the thought of dunking it in delicious gravied juices.
Rolling out traditional pastry is not the speediest option; rolling out this pastry between two sheets of greaseproof paper, even less. There is no option unfortunately, but it is worth all the effort.
CHICKEN AND MUSHROOM PIE
Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when following a ketogenic diet, and the thought of dunking it in delicious gravied juices…
4
servings1
hourIngredients
3 Chicken Breasts cut into Chunks
240 g Chestnut Mushrooms
1 Medium Onion finely Chopped
1/2 tbsp Dijon Mustard
1/2 tsp Thyme
3 Crushed Garlic Clove
75 ml White Wine
200 ml Chicken Stock
250 ml Double/Heavy Cream
Salt and Freshly Ground Black Pepper
- Pastry
200 g grated Mozzarella Cheese
65 g grated Cheddar Cheese
1 beaten Egg
70 g Almond Flour
1 tsp Xanthan Gum
Salt and Pepper
Method – Pastry
- Mix Mozzarella and Cheddar Cheese together. Microwave in 30 second bursts, stirring each time until completely melted.
- Preferably using a food mixer (a hand held mixer with the dough attachment will also do) mix the cheese until it’s slightly cooled, then add the beaten egg. Stir until the egg and cheese are combined.
- Slowly add the dried ingredients and mix until you have a nice dough texture.
- Wrap in cling-film and cool in the fridge for an hour.
- Method – Chicken Filling
- Fry chicken chunks 5-8 mins until golden brown, turning occasionally. Set aside.
- Fry onion and garlic on a medium heat until soft. Add Dijon mustard, thyme sprigs and mushrooms. Fry for a minute stirring well.
- Add wine and cook on high for 3-4 minutes.
- Add the Chicken pieces and hot chicken stock.
- Simmer for 10-15 mins.
- Add the double cream.
- Try for taste, add salt and pepper.
- Spoon the filling into a large greased pie casserole dish (approx 20 x 30cm) with a lip, and leave to cool.
- Heat the oven to 200C.
- Roll the pastry between two sheets of grease proof paper 1/8 inch / 1/2 cm thick.
- Place a small cup or similar in the middle of the casserole dish.
- Put the pastry over the pie, cup and lip of the dish.
- Cut excess pastry off with a knife.
- Bake for 30 mins or until golden brown.
Notes
- MACROS: 8.4g Carbs – 50g Fat – 41g Protein – 600 Calories
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