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5 from 1 vote

Easy Creamy Buffalo Chicken Pie (grain free)

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: gluten free, grain free, low carb, paleo and dairy free options, primal
Cuisine: casserole, pot pie
Servings: 5
Author: Stacey

Ingredients

  • CHICKEN & VEGGIE LAYER:
  • 1 ¼ lb . chicken breast cooked and chopped, or shredded.
  • 2 celery stalks chopped.
  • 1 clove garlic minced.
  • 1 carrot chopped * optional, omit if low carb.
  • 1 tbsp grass fed butter ghee or coconut oil, where to buy: ghee or coconut oil
  • 2 tbsp Cayenne Pepper sauce I used this Cayenne Pepper sauce
  • SAUCE INGREDIENTS:
  • ½ Cup cream of choice: for primal and low carb use ½ cup organic sour cream Or 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 ½ Tbsp redhot original cayenne pepper sauce I used Franks.
  • ½ tsp ground mustard.
  • ½ tsp sea salt.
  • 1 tbsp Parmesan cheese *optional omit for paleo.
  • VEGGIE CRUST INGREDIENTS:
  • 2 cups cauliflower ground in a processor or riced or grated.
  • 2 eggs beaten.
  • 2 ½ tbsp coconut flour where to buy coconut flour
  • 1 tbsp cayenne pepper sauce.
  • 1/3 cup grated Swiss cheese *optional omit if paleo or dairy free.
  • ¼ tsp sea salt.
  • ¼ tsp pepper.
  • OPTIONAL TOPPINGS:
  • 2 sliced and seeded mini red and orange bell peppers for garnish.
  • ¼ cup grated cheese of choice omit for paleo
  • Extra hot sauce to taste.

Instructions

  • 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.

Notes

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 g
Nutritional 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.*