I’ve used this recipe multiple times now! It’s completely transformed my cooking!

Preheat your oven to 375°F (190°C).

In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through. Remove and set aside.

In the same skillet, add the onion and garlic, sautéing until fragrant and translucent.

Add the carrots and peas, cooking for another 5 minutes.

Pour in the chicken broth and heavy cream, stirring to combine. Add the cooked chicken back into the skillet.

Season with thyme, salt, and pepper. Let the mixture simmer for about 10 minutes until slightly thickened.

In a mixing bowl, combine almond flour, coconut flour, and diced butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Add the beaten egg to the flour mixture, stirring until a dough forms.

Press the dough into a pie tin, covering the bottom and sides.

Pour the chicken and vegetable mixture into the crust.

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.

Let cool slightly before serving.

For a different flavor profile, try adding mushrooms or swapping the thyme for rosemary. You can also use turkey instead of chicken for a post-Thanksgiving twist. If you’re not strictly low-carb, consider topping the pie with a sprinkle of shredded cheese before baking for an extra layer of flavor. For those who prefer a spicier kick, a pinch of red pepper flakes can be added to the filling.