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Keto Pigeon Pie



  • Serves 4
  • Cooks in 90 mins (30m prep + 60m cook)
  • Difficulty: medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

pigeon pie recipes keto

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 350°F and grease a pie dish.
  2. 2.In a large bowl, combine the almond flour and butter until the mixture resembles coarse crumbs. Add the beaten egg and mix until a dough forms.
  3. 3.Roll out the dough on a floured surface and transfer to the prepared pie dish. Trim the edges and prick the bottom with a fork.
  4. 4.Bake the crust for 10 minutes, then remove from the oven and set aside.
  5. 5.In a large skillet, cook the pigeon breasts over medium-high heat until browned on both sides. Remove from the skillet and set aside.
  6. 6.In the same skillet, cook the onions until softened. Add the garlic and cook for another minute.
  7. 7.Add the mushrooms and cook until softened. Stir in the chicken broth and bring to a simmer.
  8. 8.Add the cooked pigeon breasts to the skillet and simmer for 10-15 minutes, until the sauce has thickened.
  9. 9.Pour the pigeon mixture into the prepared pie crust and bake for 30-35 minutes, until the crust is golden brown and the filling is heated through.

lightbulb_outline Tips

  • chevron_rightIf you can't find pigeon breasts, you can use chicken or turkey instead.
  • chevron_rightFor a dairy-free option, use coconut oil instead of butter.
  • chevron_rightServe with a side salad or roasted vegetables for a complete meal.