KETO CHICKEN CRUST HAM & BROCCOLI PIE – Low Carb, Gluten Free, Nut Free
I’ve been kind of avoiding almond flour and coconut flour (or any other flours) for some time now as you can see from my recent recipes. It’s mostly for my gut health and calorie control. However, I felt like a savoury pie, so I decided to make one with chicken crust. There are many chicken crust pizza recipes, but I made a pie… Haha, that’s me 😛
I know that this does not taste like regular ones (or low carb pies using almond / coconut flour), because, you know, it’s chicken! However, this tastes better to me and I don’t really have to worry about the carbs from crust. Moreover, I can get more protein! (FYI, I’ve been always on lazy keto since I started this way of eating.)
By the way, the photo below ⇓ is when I used a lot of sliced hard boiled eggs for filling. I didn’t use the mixture of cream cheese and heavy cream like in this published recipe. Instead, I mixed eggs and heavy cream and poured over the filling, and it came out really dry (kind of like dry quiche) 😛 Looks good though!
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Keto Chicken Crust Ham & Broccoli Pie / Low Carb / Gluten Free / Nut Free
- 1 lbs Ground Chicken (450 g) (I used 1/2 lbs thigh and 1/2 lbs breast)
- 1 Egg
- 1 oz (about 1/3 cup) Grated Parmesan Cheese (28 g)
- 1/2 tsp Salt
- 1/4 tsp Garlic Powder
- 3 oz Cream Cheese, Softened (85 g)
- 1 tbsp Grated Parmesan Cheese
- 1 tbsp Mayonnaise
- 1/3 cup Heavy Cream (80 cc)
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 4 slices Ham, Chopped (50 g)
- 2 oz (about 1/2 cup) Chopped Fresh Broccoli (56 g) (I used stem too)
- 3 oz Shredded Mozzarella Cheese (85 g)
Preheat the oven to 200 C / 400 F.
In a medium bowl, combine all the crust ingredients. (I used this garlic powder.)
Knead until well combined.
Reserve 1/3 cup of the mixture and transfer the rest to a 9 inch / 22.5 cm pie dish.
Press evenly into the bottom and up the sides of the pie dish.
Bake for about 15 minutes.
While baking, cream the cream cheese in a mixing bowl using a spatula.
Add the parmesan, mayo, heavy cream, salt and black pepper and stir until combined.
Add the ham, broccoli and 1/3 of the mozzarella and stir.
Transfer the mixture over the baked chicken crust. (There will be juice from the chicken on the crust. Leaving there or discarding is up to you.)
Place the reserved chicken crust mixture over the filling.
Sprinkle the remaining mozzarella cheese.
Bake for 25 - 30 minutes.
Per Serving (1/6):
Calories 293 kcal, Protein 26.7 g, Total Fat 19.0 g, Total Carbohydrates 1.6 g, Dietary Fiber 0.4 g, Sugar 0.9 g
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