Basil Chicken Pie (gluten free, dairy free, low carb)
This savory pie is a perfect healthy dinner for the whole family. The gluten free crust has a great texture and the gravy inspired filling will bring them back for seconds.
- 2 Tbsp lard or coconut oil
- 1 Tbsp water
- 1 Tbsp Omega Crunch Roasted Garlic Shelled Flax
- 6 Tbsp coconut flour
Preheat oven to 350 F.
Lightly grease a 9 inch pie pan.
Combine the lard (or coconut oil) and water in a medium bowl and using a hand mixer, mix until the lard is creamy. Add the flax and salt and mix until they are blended in. Add the coconut flour little by little, mixing between each addition. Once all the coconut flour is mixed in, use your fingers to press the mixture (it’s not doughy like traditional pie crust) into your pie pan working your way up the sides and over the edge. Use a fork (dipped in warm water) to pleat if you want a traditional pie look. Bake in preheated oven for 12-14 minutes.
- 4 chicken breast (skinless, boneless)
- 1 large onion
- 2 tsp dried basil
- ½ cup water
- 2 Tbsp corn starch
- ¼ cup cold water
Use a food processor to pulse the raw chicken breast until it resembles ground chicken. Cook the chicken in a large pan (sprayed with olive oil). Once the chicken is browned, add the onion. When the onion becomes translucent, add the basil and ½ cup water. Stir and bring to a boil. Mix the corn starch and ¼ cup cold water and stir until the corn starch is dissolved. Stir the cornstarch into the boiling chicken mixture and stir over medium high heat until sauce thickens. Pour into hot pie shell and serve immediately, or allow to cool and then refrigerate for the next day.
Nutritional Info Per Serving:
182 cals, 10g carbs, 7g fat, 19g protein, 2g sugar, 4g fiber
Recipe by Kitchen Caleigh