Creamy Buffalo Chicken Pie is an easy, low carb, primal comfort food with paleo options. It is creamy, with a little spice, and a hidden veggie & grain free crust.
Course: Main Course
Keyword: easy creamy buffalo chicken pie, keto pot pie, paleo pot pie
CHICKEN & VEGGIE LAYER:
1 ¼lb. chicken breastcooked and chopped, or shredded.
1carrotchopped * optional, omit if low carb.
1tbspgrass fed butterghee or coconut oil, where to buy: ghee or coconut oil
2tbspCayenne Pepper sauceI used this Cayenne Pepper sauce
½Cupcream of choice: for primal and low carb use ½ cup organic sour creamOr for paleo use 1/3 cup home-made or paleo friendly mayonnaise, here is link to a fast and easy paleo mayonnaise recipe, find a brand that is gum free and uses acidophilus
1 ½Tbspredhot original cayenne pepper sauceI used Franks.
1tbspParmesan cheese *optionalomit for paleo.
VEGGIE CRUST INGREDIENTS:
2cupscauliflowerground in a processor or riced or grated.
Preheat oven to 400 F and grease or oil 5 ramekins (small glass or ceramic bowls), or an 8x8 baking pan.
In a large skillet on medium high combine: butter or oil, chopped celery, minced garlic, and optional chopped carrots. Sauté vegetables on medium for about five minutes or until veggies soften.
Add cooked chopped chicken and 2 tbsp cayenne pepper sauce to skillet and stir and sauté on medium for a for 5 minutes. Turn skillet down to low and cover and simmer for five minutes. Remove from heat and cool a little.
In a medium mixing bowl combine all the sauce ingredients and stir together.
Mix chicken-veggie mixture with sauce mixture. Thoroughly coat all the chicken and veggies with the sauce (as seen in photo above).
Divide chicken mixture into five servings and spoon into bottom of ramekins, or spoon all into 8x8 baking dish. Spread and press chicken mixture into bottom of ramekins or baking pan (as seen in photo above). Set aside.
In a large mixing bowl combine all the crust ingredients and mix together thoroughly (as seen in photo above).
Once completely mixed, divide into five portions and spoon on top of chicken layer in ramekin, spoon all onto baking dish (as seen in photo above).
Spread crust mixture evenly over chicken mixture with the back of a spoon and smooth out until covered (as seen in photo above).
Press lightly the mini chopped and seeded peppers into crust, if desired (as seen in photo above) *optional.
Bake for 30 minutes or more, or until crust is slightly browned and center is firm.
Top with optional grated cheese if desired, and cool. Serve and enjoy.
Nutritional Data for Low Carb version with sour cream and without carrots:Servings :5, Serving Size: 1 pie, Cal: 327, Carbs: 6 g/ Net Carbs: 2.2 g, Fiber: 3.8 g Fat: 19 g, Protein: 33 g, Sugar: 1 gNutritional Data for Paleo version with mayonnaise and without cheeses:Servings: 5, Serving Size; 1 pie, Cal: 351, Carbs: 6 g/ Net Carbs: 2.2 g, Fiber: 3.8 g, Fat; 23 g, Protein: 30 g, sugar: 2 g* all nutritional data are estimates based on the products I used.*