Easy Keto Spinach and Rotisserie Chicken Filling Pie Recipe
This keto spinach and rotisserie chicken filling pie recipe features a low-carb pie crust made with almond flour, generously filled with succulent rotisserie chicken and nutritious spinach. Topped with a decadent combination of cream cheese and shredded cheese, it truly is a blissful delight on the plate.
Note: While it’s best served about an hour after removing it from the oven, this low-carb spinach and chicken pie holds up well in the refrigerator. So, you can use leftovers for a weekly meal plan; it’s good both cold and re-warmed.
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Easy Low Carb Homemade Buns (No Yeast) Perfect For One Or Two People. - Ultimate Low-Fat Hearty Mushroom And Wild Rice Winter Soup
- Slow Cooker Beef Stew With Mushrooms And Cauliflower | Low-Carb
How to make keto spinach and rotisserie chicken filling pie recipe
Easy Keto Spinach and Rotisserie Chicken Filling Pie Recipe
8
servings20
minutes45
minutes280
kcalKeep the screen of your device on
Ingredients
- For the Pie Crust
1 1/2 cup Almond flour (150 gr)
1/4 cup Sesame seeds (35 gr or 4 tablespoons)
1 tablespoon Psyllium husk (1o gr)
3/4 teaspoon Salt
3 tablespoons Softened butter (40 gr)
1 Egg
- For the Pie Filling
1 bunch Fresh Spinach
0.5 pouns Rotisserie chicken breast
1 tablespoon Olive oil
- For the Cream Cheese Filling
3 Eggs
3 tablespoons Cream cheese or Sour cream or Ricotta cheese
3 tablespoons Shredded Cheddar cheese
Directions
- For the Crust
- Adjust oven rack to lower-middle position and preheat oven to 380°F/195C.
- Place an almond four, sesame seeds, psyllium husk, and salt in a bowl and mix lightly with a fork.
- Add egg and melted butter and mix well with a fork, then finish with a spoon.
- The dough will be soft, transfer it into an 8-inch springform plate and press the dough into sides and bottom. Roughly 1/2 inches to 1/4 inches thick.
- Bake the empty crust for 14-17 minutes. Let it cool.
- For the Pie Filling
- Separate rotisserie chicken breast from chicken and cut it into small pieces.
- Meanwhile, cook spinach over medium heat until softened. Add chicken breast to warm it up.
- Transfer pie filling into a baked and cooled pie crust.
- For the Topping
- Add 3 eggs and 3 tablespoons of cream cheese or Ricotta cheese or Sour cream into a mixing bowl and beat using a handheld mixer until creamy.
- Spoon filling into the crust and top with cream cheese, taking care to spread it evenly over the whole surface of the pie.
- Shred cheddar cheese on the top.
- Bake at 350°F/180C until the top is browned and bubbly, about 25-30 minutes. You can put on broil at the end for 2 minutes.
Notes
- NOTE: Nutritional information is provided as a courtesy only. This information comes from the online calculator cronometer.com. Although modernfifty.tv attempts to provide accurate nutritional information, these figures are only estimates.
- While it’s best served about an hour after removing it from the oven, this low-carb spinach and chicken pie holds up well in the refrigerator. So, you can use leftovers for a weekly meal plan; it’s good both cold and re-warmed.
Nutrition Facts
- Total number of serves: 8
- Calories: 280kcal
- Fat: 21.8g
- Saturated Fat: 7.1g
- Cholesterol: 128.4mg
- Sodium: 127mg
- Carbohydrates: 5.3g
- Protein: 17.1g
Bone Appetite
Let me know if you make it and put any twists on it. 🙂