Chicken curry pie

Gluten-free keto chicken curry pie

Prep time: 25 minutes

Cook time: 60 minutes

Serves: 4

Calories: 1145

This chicken curry pie is super simple and easy to cook yet very delicious. Next to that it fits perfectly in a ketogenic or low carb diet. This tasty savoury pie is filed with a delicious filling of chicken, curry and cheese.

The chicken curry pie is also a good lunch option for taking to work. Next to that it freezes well, so you can cook up a few portions and meal prep for the week.

Print Recipe

Chicken curry pie

  • Prep time: 25 minutes
  • Cook time: 60 minutes
  • Total time: 85 minutes
  • Serves: 4
  • Calories 1145

Ingredients

Pie crust

  • 100 g almond flour
  • 30 g sesame seeds
  • 30 g coconut flour
  • 8 g ground psyllium husk powder
  • 5 g baking powder
  • 3 tbsp coconut oil
  • 60 ml water
  • 1 egg
  • 1 pinch salt

Chicken curry filling

  • 300 g chicken, cooked
  • 150 grated cheese
  • 150 ml cream cheese
  • 100 ml mayonaise
  • 3 eggs
  • 0,5 bell pepper, red
  • 1 tsp curry powder
  • 0,5 tsp paprika powder
  • 0,5 tsp garlic powder
  • 0,25 tsp black pepper, ground

Method

  • 1)

    Preheat the oven to 175°C. Put all the ingredients for the pie crust in a bowl. Mix for few minutes with a fork until the dough firms up into a ball. You could also mix the dough in a food processor.

  • 2)

    Line the bottom of the springform tin (20 cm) with baking paper and grease the sides.

  • 3)

    Spread the dough into the pan. Use an oiled spatula or your fingers. Pre-bake the crust for 10–15 minutes.

  • 4)

    Mix all the ingredients for the chicken curry filling together. Fill the pie crust and bake for 50–60 minutes or until the pie has turned golden brown.

Nutrition

Calories1145
Fat105g
Carbohydrates7g
Fiber7g
Protein35g

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