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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14 thoughts on “Low Carb Curried Chicken Pie”
Thanks for the recipe Kathleen. We can still eat tasty food but learning about healthier ways to prepare them is the key.
You are so right Sue. I am amazed at the yummy dishes I am coming up with.
Kathleen
I am all for cutting down on carbs and not flavour. I recently noticed I keep more of what I eat on my bones, so I am working on changing that daily. It is working.
The recipes sound super delicious when done. So thanks Kathleen for sharing with us 🙂
Julie Syl
Thanks Julie, you don’t look like too many carbs are staying with you 🙂
Kathleen
Wow, Kathleen that sounds divine. The curry and almond milk combination really appeals to me, it sound like such an amazing combination of flavors
This sounds great. I have been eating low carb. I will try this but leave out the curry as it is not my favorite spice!
Sounds really delicious! Thanks for sharing on the What’s for Dinner link up!
This looks so delish! What a great low carb alternative which would be perfect for our family since we are big fans of chicken pie! My nanny makes the best pies, yummmm
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I must try this Kathleen I love curried chicken so this pie will fit the bill. Loving that it is healthy as well so we don’t need to miss out on treats.
This sounds really flavorful, Kathleen! I don’t often eat curry but I know it is healthy. I guess I need to work on developing my taste for it, haha. I know I haven’t given it a fair shot — I’ve only had it once or twice and at a restaurant that isn’t very good. Maybe I need to try it in a few recipes at home so that I can adjust the amount! Planning to use some of your recipes to expand my spice options. 🙂