Chicken Pie


Pie Filling:
1 roast chicken, cut into bite size pieces
3 tbsp olive oil
500g sliced mushrooms
1 cup chopped onion
1 cup chopped bell peppers

Creamy White Sauce:
180g cream cheese
1/2 cup cream
1/2 cup Parmesan cheese
1/4 cup water
1 tbsp olive oil
1 tbsp garlic
2 tsp xylitol – optional
1 tsp lemon juice
Salt and Pepper to taste

Miracle Dough:
2 cups grated Mozzarella cheese
2 tbsp melted butter
3/4 cup Almond Flour, mixed with 1/4 cup Coconut Flour
1 egg, fork beaten
1/4 tsp salt


Pie Filling:
Preheat oven to 200°C. Heat oil and fry mushrooms for a minute, then cook until liquid evaporates. Add this to chopped up chicken in a bowl. Stir fry onions until brown and add to chicken. Then stir fry peppers until tender and add to chicken.

White Sauce:
In large pot over medium heat, place cream cheese, whipping cream, Parmesan cheese, water, olive oil, garlic, sweetener (if using), lemon juice and salt and pepper. Stir with a whisk and bring to the boil, until the sauce is thick and smooth.

Pour over chicken mixture and stir to coat everything well. Place chicken mixture in a large casserole dish.

Miracle Dough:
Melt mozzarella cheese in a microwave (about 1-2 minutes, watch so it doesn’t burn). Add melted butter. Place flour mix on top. In small bowl, beat egg with fork and add salt. Add this to top of bake mix. Stir with a fork to form a dough ball. Knead a bit to form a soft dough – place in microwave for a few seconds if it gets stringy.

Make up the pie:
Place Miracle Dough on parchment paper and press into a rectangular shape. Cover with plastic wrap and roll Miracle Dough out to fit over top of casserole dish. Cover top of casserole and stretch to fit all edges. Bake 20 to 25 minutes or until golden brown.

See a video of how to make miracle dough.


Yield: 6 large servings
1 serving
700.5 calories
43.5 g protein
53.6 g fat
2.9 g fiber
9.0 g net carbs

Chicken pie

From Splendid Low Carbing