KETO LOW CARB CHICKEN & MUSHROOM PIE
Prep time
Cook time
Total time
Just 6.5g carbs per ¼ portion for this lovely, heart-warming British classic.
Author: Antya
Recipe type: Main Courses
Cuisine: Ketogenic. LCHF. Low Carb. Grain Free. Gluten Free.
Yield: 4
Ingredients
For the filling:
- 500g chicken thigh fillets
- 300g frozen mushrooms
- 20g beef tallow or you can use butter, or ghee
- 50g mascarpone
- 50g double cream
- 1 tbsp chopped parsley
- a pinch of organic broth granules
- ¼ tsp fine himalayan pink salt
- 1 garlic clove (minced)
- 1 small shallot (minced)
- a pinch of cayenne pepper (and/or spices of your choice)
- ½ tsp gelatine powder
For the pastry:
- 1 small egg
- 50g beef tallow or use butter, or ghee
- 30g lupin flour
- 80g fine almond flour
- ⅛ tsp fine himalayan pink salt
- a little beaten egg or milk for glazing (optional)
- rosemary sprig (optional)
Instructions
To make the filling:
- stir gelatine in a little cold water and set aside.
- cut thighs into chunks and sauté for a few minutes in tallow, while stirring.
- add shallot, garlic, broth granules, spices and salt and cook on high heat for 10 minutes, stirring from time to time.
- stir in frozen mushrooms and continue to cook for another 15 minutes.
- incorporate gelatine, mascarpone, cream and parsley, bring back to a simmer and turn off heat.
- depending on thickness of sauce, you may want to add up to 100ml water - don't overdo it, you want a runny, creamy sauce, not a broth.
- transfer to your ovenware (my oval dish measures 22cm x 14cm) and pre-heat oven to 200C static.
To make the pastry:
- place all ingredients in a mixing bowl and knead by hand until you form a pastry 'dough' (add a little cold water if the mix is too dry and crumbly).
- lay 'dough' between two sheets of parchment paper and spread it out with a rolling pin to roughly the size and shape of your baking dish.
- place the pastry 'dough' over your chicken and mushroom filled dish, curling and tucking the edges in.
- poke a centre hole, or make a cross cut, then brush the whole surface with a little beaten egg or milk (optional).
- bake for 15 minutes, remove from oven, insert rosemary sprig into the middle opening (optional) and serve piping hot.
Notes
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use.
Nutrition
Serving: 1 Calories: 609 Fat: 46g Net Carbs: 6.5g Protein: 39g
Recipe by Queen Keto at https://queenketo.com/keto-low-carb-chicken-mushroom-pie/