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Low Carb Chicken Pie
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Nay Miranda
@nay_miranda- Ingredients
- Recipe
- DOUGH: Rice flour1 cup
- Sweet Sprinkle1/2 cup
- Eggs3 unit(s)
- Grated Parmesan50 g
- Carrot200 g
- Plain yogurt170 g
- Coconut oil2 tablespoon
- Yeast1 tablespoon
- FILLING: Cooked and shredded chicken breast300 g
- Frozen peas150 g
- Chopped Garlic1 tablespoon
- Chopped Onion1 unit(s)
- Chopped Red Bell Pepper2 tablespoon
- Olive oil2 tablespoon
- Chopped Chives2 tablespoon
- Chopped Tomato2 unit(s)
- Chopped green olives100 g
- Chopped Parsley to taste
- Paprika, salt and pepper to taste
- I started by preparing the stuffing, in a hot frying pan I sautéed all the spices well, added the shredded chicken breast and a little water, left it in the heat for 5 minutes and added the peas and olives, mixed well, when the peas were already cooked I turned off the fire and finished with green smell. Use cold stuffing,let it cool completely.
- In the blender I beat the ingredients of the dough except the flour and the yeast that I mixed last with a spatula.
- With the cold filling, I mounted the pie in a greased shape with coconut oil, put half the dough, a generous amount of filling and covered with the rest of the dough, put some chopped parsley on top and took it to the preheated oven to 200° for 40 minutes.
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