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


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


  • 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.



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