Ingredients
For the Filling:
- 500g chicken breast, cooked and shredded
- 1 cup broccoli florets
- ½ cup carrots, diced
- ½ cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp thyme
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup heavy cream
- ½ cup chicken broth
- 2 tbsp cream cheese
- 1 tbsp olive oil
For the Crust (Low-Carb/Keto):
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 egg
- 3 tbsp butter, melted
Step-by-Step Recipe
Step 1:
Preheat oven to 180°C (350°F).
Step 2:
In a pan, heat olive oil, sauté garlic, mushrooms, carrots, and broccoli for 3–4 minutes.
Step 3:
Add shredded chicken, thyme, salt, and pepper. Mix well.
Step 4:
Pour in chicken broth and heavy cream, stir in cream cheese, cook for 5 minutes until creamy and slightly thickened.
Step 5:
For the crust, mix almond flour, coconut flour, baking powder, and salt in a bowl.
Step 6:
Add egg and melted butter, knead into a dough.
Step 7:
Press half the dough into a baking dish as the bottom crust.
Step 8:
Pour in the chicken filling.
Step 9:
Roll or flatten the remaining dough for the top crust, cover the filling, and press edges to seal.
Step 10:
Bake for 25–30 minutes, until the crust is golden brown.
Step 11:
Let it cool for 5 minutes before serving.
Tip:
Brush the crust with egg wash (1 beaten egg) for extra golden shine.
