Chicken/Broccoli Pie

2012-09-03

Primal

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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NOTE: It\’s only the filling that contains dairy…by replacing it with a favorite filling of your choice you can easily make this one totally dairy free!

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Pre-heat the oven to about 350F.
I started by doing the crust. Add all ingredients into a bowl and mix them until it’s a very thick paste/dough.
Form 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.
Then, using a fork, make a few holes in the dough.
Place in the oven and pre-bake for 20 minutes.
When done, take it out of the oven and increase the temperature to about 390F.
(Note: The dough rises quite a bit in the oven…make sure the crust is in a very thin layer before pre-baking.)

While the crust is pre-baking, prepare the fillings:
Cut the chicken and sun dried tomatoes into small pieces, and slice the onion.
Fry it in butter or olive oil with a bit of salt and pepper until it has got a nice color.
In a bowl, beat the eggs, cream, salt and black pepper.

Then spread the chicken/tomato/onion mix and the grated cheese evenly over the crust.
Pour over the egg/cream mixture and make sure it fills up every little cavity to bind it all together, and then place the broccoli on top.
Put it back in the oven and bake for another 30-40 minutes (should have a really nice color by then).
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NOTE: If you have questions or comments you wish me to respond to, please post them at the original post at the blog: http://strictlypaleoish.wordpress.com/2012/04/30/chickenbroccoli-pie/

Ingredients

  • Crust:
  • 3 cups Almond Meal., 3 Eggs, 4 tbsp Olive or Walnut Oil, 3/8 tsp Baking Powder..
  • Filling:
  • 2 Chicken Breasts, 1 Onion, A few Sun Dried Tomatoes, 1 head of Broccoli, 1 cup grated flavorful Cheese, 3 Eggs, 1 1/4 cup Cream, 1/2 tsp Salt, 1 tsp crushed Black Pepper.

Method

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Recipe Comments

Comments (9)

  1. posted by socialdj on September 6, 2012

    A

  2. posted by Sandra Brigham on September 10, 2012

    This was tasty. The crust held together very nicely and was not soggy. I cooked it 20-30 minutes longer though to get a quiche consistency. I will cut the crust recipe in half next time and maybe just cover the bottom. The pie was too filling with crust sides. I will replace the sun dried tomatos with mushrooms. And I would blanch the broccoli and add it after 15 minutes of the pie baking.

    A keeper all the way around.

  3. posted by Carrie on September 16, 2012

    Do you think this would work with coconut flour?

  4. posted by carrie on October 1, 2012

    This was great! I would cut the crust in 1/2 too, but keep the same amount of filling, it was so yummy! I would make this for a small get-together!

  5. posted by carmondos on October 17, 2012

    I agree that the crust needs to be cut in half. However, now I have a crumble to add to yogurt, granola or whatever else I can think of. I’m going to try it with apple sauce, nuts and cinnamon.

  6. posted by Rob on October 27, 2012

    Cheese and Cream? in a paleo recipe?

    • posted by Ute on October 27, 2012

      Hi Rob, since the start of FastPaleo.com, we have had lots of people submit recipes who consider themselves “primal” rather than “paleo”. We’d like to cater to both and that’s why we always categorize our recipes into Dairy and Non-Dairy. :)

  7. posted by toniartist on November 15, 2012

    I was about 1/2 cup short of almond meal so I added coconut flour as a replacement. I used frozen broccoli and I had to add about 20 mins onto the cooking time. I also added garlic…it was delicious.

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