Keto chicken curry pie

Ingredients:

Pie crust

• butter, for greasing
• 3/4 cup (3 oz.) almond flour
• 4 tbsp sesame seeds
• 4 tbsp coconut flour
• 1 tbsp ground psyllium husk powder
• 1 tsp baking powder
• 1 pinch salt
• 3 tbsp olive oil or coconut oil
• 1 large egg
• 4 tbsp water

Filling

• 11 oz. cooked chicken breast, cut into bite-sized pieces
• 1 cup mayonnaise
• 3 large eggs, beaten
• ½ (2½ oz.) green bell pepper, finely chopped
• 1 tbsp curry powder
• 1 tsp paprika powder
• 1 tsp onion powder
• ¼ tsp ground black pepper
• 4 oz. (½ cup) cream cheese, at room temperature
• 1 ¼ cups (5 oz.) cheddar cheese, shredded

Instructions:

1. Preheat oven to 350°F (175°C). Cover the bottom of a 10″ (23 cm) round, springform pan with parchment paper. Grease the bottom and sides of the pan.
2. Add the ingredients for the pie crust into a food processor bowl, and mix together for a few minutes, or until the dough thickens into a ball. Alternatively, the crust ingredients can be mixed together with a fork, or hands.
3. Evenly press the dough onto the base, and sides of the pan (about 1″ high), with lightly oiled fingers, or spatula. Pre-bake the crust, uncovered on the middle rack, for 10–15 minutes or until lightly browned.
4. Add the filling ingredients to a large bowl, and mix together until combined. Spread the mixture into the pie crust. Bake for 35–40 minutes or until the pie becomes lightly browned. (Check the pie half-way through the bake time; if it is browning too quickly, cover with aluminum foil.)
5. Set aside to cool before serving.

Tip

A savory pie is as versatile as it is delicious. It really satisfies as a convenient work lunch. Or bring it along for a hearty family picnic. Savory pies also freeze incredibly well, so – if you’re lucky enough to have any – don’t let those leftover slices go to waste.