Chicken and mushroom pie with coconut crust

• For 6 people
• Preparation time (dont cuisson) : 90 minutes
• Cooking time : 45 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Coconut Crust
  • Almond flour : 1.5 cups
  • Coconut flour : 0.5 cups
  • Coconut oil (melted) : 0.5 cup
  • Egg : 1
  • Salt : 1 tsp
  • Water (as needed) : 2 tbsp
• Filling
  • Chicken breast (cooked and shredded) : 2
  • Mushrooms (sliced) : 8 oz
  • Onion (diced) : 1
  • Garlic (minced) : 2 cloves
  • Coconut milk : 1 cup
  • Chicken broth : 1 cup
  • Coconut oil : 2 tbsp
  • Thyme : 1 tsp
  • Salt : 1 tsp
  • Black pepper : 1/2 tsp

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Coconut Crust
• Preheat the oven to 350°F (175°C).
• In a mixing bowl, combine the almond flour, coconut flour, melted coconut oil, egg, and salt. Mix well.
• Gradually add water as needed until the dough comes together and is slightly sticky.
• Press the dough into a greased pie dish, covering the bottom and sides evenly.
• Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Set aside.
• Prepare the Filling
• In a large skillet, heat the coconut oil over medium heat.
• Add the diced onion and minced garlic to the skillet and sauté until the onion becomes translucent.
• Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
• Stir in the shredded chicken, thyme, salt, and black pepper. Cook for an additional 2-3 minutes.
• Pour in the coconut milk and chicken broth. Bring to a simmer and cook for 5-7 minutes, until the sauce thickens slightly.
• Assemble and Bake the Pie
• Pour the chicken and mushroom filling into the pre-baked coconut crust.
• Smooth the top with a spatula.
• Place the pie dish back in the oven and bake for 30-35 minutes, or until the filling is hot and bubbly.
• Remove from the oven and let it cool for a few minutes before serving.

Tips

• Make sure to let the pie cool slightly before serving to allow the filling to set.
• You can customize the filling by adding other vegetables like spinach or bell peppers.

Information

• This chicken and mushroom pie with a coconut crust is a delicious and satisfying ketogenic recipe.
• It is low in carbs and high in healthy fats, making it a perfect option for those following a ketogenic diet.