Chicken/Broccoli Pie

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Today’s dinner was chicken/broccoli pie…
(Of course you can make it dairy free and choose whatever filling you wish!)

Chicken/Broccoli Pie

Serves4-6
Prep time20 minutes
Cook time1 hour
Total time1 hours, 20 minutes
Compliance Primal
Meal type Lunch, Main Dish
Main ingredient Chicken/Poultry
Who doesn't love a good pie?

What you need:

  • 1 teaspoon crushed black pepper
  • butter, clarified butter, or ghee (for frying)

Crust

  • 1.5 cups (3.5 dl) almond meal
  • 3 eggs
  • 4 tablespoons extra virgin olive oil or walnut oil
  • 0.2 teaspoon baking powder

Filling

  • 2 chicken breasts
  • 1 onion
  • a fewsundried tomatoes
  • 1 head of broccoli
  • 1 cup (2.5 dl) grated flavorful hard cheese
  • 3 eggs
  • 1.25 cups (3 dl) full fat cream
  • 0.5 teaspoon salt

What to do:

Crust
1Pre-heat the oven to about 350F (180C).
2Add all ingredients for the crust into a bowl and mix them until it’s a very thick paste/dough.
3Form the dough into a ball and place in the middle of a greased pie pan, and then press it out until it covers the bottom and edges.
4Using a fork, make a few holes in the dough.
5Place in the oven and pre-bake for 20 minutes.

(I suggest to make the fillings while the crust is pre-baking...)
6
Images of step 2-5:
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Filling
7Increase the temperature to about 390F (200C).
8Cut the chicken and sun dried tomatoes into small pieces, and slice the onion.
9Fry it in butter/clarified butter/ghee with a bit of salt and pepper until it has got a nice color.
10In a bowl, beat the eggs, cream, salt and black pepper.
The pie
11Spread the chicken/tomato/onion mix and the grated cheese evenly over the pre-baked crust.
12Pour over the egg/cream mixture and make sure it fills up every little cavity to bind it all together, and then place pieces of broccoli on top.
13Put the pie back in the oven and bake for another 30-40 minutes (it should have a really nice color by then).
14
Images of step 11-13:
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15Let cool for a while before serving, and serve with a crispy, fresh, salad on the side.

Notes:

In the comments I've said that I originally thought the crust was a bit too thick, and that I would use half the amount of the ingredients for the future.
I have updated the recipe to only state half the amount of what I first used, so there's no need to cut it again.

 

- Bon Apetit!

 

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6 Comments

  1. Would this work with coconut flour? On something other than almond flour which is pricey?

    • Hi Rebecca!

      Hmmm, good question…I’ve never tried it with coconut flour instead so I don’t really know.
      But, I believe you’ll probably not need as much coconut flower…so if I were to try it I would probably mix the dry ingredients separately, and then add it little by little to the wet ingredients until the texture of the dough feels right.
      Taste-wise I don’t think coconut flour would be any problem at all.

      Another solution could be to grind your own almond flour?
      (I’m guessing you’re not from Sweden, so suggestions on where to buy would probably not help?)

      Hope this answer helps a bit, and I would really like to know how it turned out if you try it! :)

      Thanks for dropping by, wish you a great day and good luck with the pie! :)

  2. Hej! Jag inspirerades av ditt recept, hoppas det är OK att jag länkar till ditt recept! Tack för inspirationen!

    http://simonochmagen.blogspot.se/2013/05/paj.html

    • Hej Simon!

      Jag blir glad att höra att jag lyckats inspirera dig, och självklart är det ok att posta dem på din blogg med en länk till källan! :)
      Lax/Spenat låter som en riktig vinnare!

      Vad tyckte du om pajen?
      Själv tyckte jag skalet blev lite för tjockt i originalreceptet, så nu för tiden gör jag bara lite mer än hälften av den angivna mängden för degen (alternativt använder en gigantisk form).

      Ha det gott Simon, det är jättekul att läsa om när andra lagat från mina recept så jag tackar ödmjukast för att du lät mig veta! :)
      Hoppas jag kan fortsätta att inspirera dig med!

      MVH // Peter

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