Low carb curried chicken pie with only one tablespoon of flour. That is low carb almond flour. Cut back on carbs, not flavor and nutrition!

Actually, my low carb chicken pie is a cross between a pie and a souffle.  I always thought that I ate a healthy low carb diet but it seems that a lower carb diet will lower my insulin levels and prevent the development of Diabetes 11.  I am so thankful that I found this out before it fully developed.

Low Carb Curried Chicken Pie

Filling

Sauté the mushrooms and leeks or onion. I used eight mushrooms 1 and a 1/2 inches diameter.

One small head of broccoli chopped

2 cups of frozen vegetables. (Stay away from corn and other higher carb vegetables).

Cook all the vegetables until just tender, don’t overcook them.

Add the mushroom and leeks to the vegetables.

Add 1 and a half cups of cooked chicken chunks

Mix a creamy sauce in a cup –

• 1/2 cup almond or coconut milk
• 1 tablespoon cream
• 1 tablespoon coconut amino sauce
• 2 teaspoons of curry powder – adjust curry according to taste.
• 2 tablespoons of peppercorn sauce
• 2 tablespoons of chia seeds to thicken

Mix this through the vegetables. Add extra milk if needed.

Low Carb Curried Chicken Pie Topping

30 gr butter (1oz)

1 ¼ cups of milk almond or coconut milk

4 eggs separated

1 tsp curry powder

1 cup grated craft or tasty cheese

1 tablespoon of almond flour

Method

Melt the butter in a saucepan (Medium heat) add the flour stirring all the time. Slowly add the milk keep stirring.

Add the cheese and egg yolks, stir well as it thickens, remove from heat.

Whip the egg whites until thick and then fold them into the cheese mixture.

Place the mix on top of the chicken and vegetables.

Sprinkle more grated cheese over the topping for a crisper crust.

Place in the oven and cook at 200 c (approx. 350 F) for around 20 minutes or until the top is crisp and golden.

Let the pie rest a few minutes before serving.  Serve it as is or add a little side salad.

This low carb curried chicken pie has four good size servings.

The ingredients would yield approx. 6 g of carbohydrate per serve (Using almond milk, coconut milk has more carbs). The total carbs will depend on the type of vegetables you add to the pie.

We enjoy low carb curried chicken pie, it is one of our favorite dishes.
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