Creamy Chicken & Broccoli Pie (Keto | Low Carb | Gluten-Free)
This delicious, comforting, creamy chicken and broccoli pie is easy to make and perfect for an easy, weeknight dinner. It is low carb, high fat, keto and gluten-free.
Most Popular Dinner Request…
The most popular dinner in my house is pie. My kids request a pie every time I ask them what they want for dinner. I try and change things up with my pies, and realised that my broccoli needed to be eaten that night. Therefore, I just went with what I had on hand and it turned out delicious. This pie is essentially a chicken pot pie, but with a twist. The twist been cheesy, snd the addition of broccoli.
Perfect Pie Crust…
The pie crust is easy and a my go-to, low carb pie crust. It’s extremely versatile and can work with both savoury pies (like this one), as well as sweet ones (with the addition of 2 tbsp of granulated sweetener).
Almond Flour – Blanched fine almond flour is perfect for this crust.
Flaxseed Meal – I love using golden flaxseed meal in many of my gluten-free, keto “breads”, but either brown or golden work well in this recipe
Unsalted Butter – Melting the butter means a super-easy crust.
Heavy Cream & Lemon Juice – This is a new addition to my pie crusts. It is essentially a “buttermilk” and makes the crust deliciously flakey.
Egg – A classic binder that is crucial for this pie crust.
Serve With…
- Low Carb Garlic Dough Balls
- Best-Ever Cauliflower Mash
- Pan-Fried Brussels Sprouts
- Any of your favourite low carb salads
Make Ahead…
The filling and pastry can both be made a day before. Bake the pastry as directed, cool it completely, then cover it with cling film and refrigerate. Fill the crust with the creamy chicken filling, cover it with aluminum foil and bake it covered for 20 minutes. Then take the foil off the top, and bake it until the cheeses are completely melted.
Store it in the refrigerator, in an air-tight container for up to 4 days. Heat it up the microwave, until warmed through.
More Recipes You Might Like…
Crustless Quiche Lorraine
Quick Chicken Tikka Masala
Loaded Broccoli Crunch Salad
Broccoli & Three Cheese Fritters
Creamy Chicken & Broccoli Pie (Keto | Low Carb | Gluten-Free)
Ingredients
Pie Crust:
- 150g (1 ½ cups) almond flour
- 1 ½ tbsp golden flaxseed meal
- 57g (¼ cup) unsalted butter, melted
- 2 tbsp heavy cream
- ¼ tsp lemon juice
- 1 egg, lightly beaten
Chicken & Broccoli Filling:
- 2 tbsp unsalted butter
- 1 small head broccoli, chopped into florets
- 100g (1 cup) mushrooms, chopped or sliced
- 3 chicken breasts cubed
- 80ml (⅓ cup) chicken stock
- 60ml (¼ cup) heavy cream
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
Cheesy Topping:
- 75g (¾ cup) cheddar cheese, grated
- 23g (¼ cup) parmesan cheese, grated
Instructions
- Preheat the oven to 180ºC/ 350ºF and lightly grease a 23cm / 9-inch round pie dish.
- To make the crust – In a small bowl, add lemon juice to the the heavy cream, and set aside for 1 minute.
- In a large bowl, mix the almond flour, flaxseed meal and melted butter together. Add the cream/lemon mixture and egg. Combine the crust ingredients well.
- Press the crust into the prepared pie dish, and pierce it with a fork in a couple of places on the base.
- Bake it for 10 minutes, then allow it to cool on the side for 5-10 minutes.
- Make the filling – In a large skillet, over a medium heat, melt the butter. Sauté the broccoli and mushrooms for 2-3 minutes, until lightly browned. Add the cubed chicken and continue to cook until all the sides are white and it is partially cooked through.
- Add the chicken stock, heavy cream, garlic powder, oregano, basil, salt and pepper and stir well. Continue to cook until the sauce thickens and the chicken is fully cooked.
- Transfer the pie filling into the pie crust and sprinkle the cheeses on top.
- Bake for 20 minutes, until the cheese is bubbly and melted.
- Allow to sit for 2-3 minutes.
- Serve & Enjoy!
Servings: 6
Calories: 260
Fat: 24g
Carbohydrates: 6.1g
Fibre: 2.6g
Net Carbs: 3.5g
Protein: 9.2g
Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator.
