Keto Pigeon Pie
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- Serves 4
- Cooks in 90 mins (30m prep + 60m cook)
- Difficulty: medium
- Tastes:
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Estimated nutrition per serving
pigeon pie recipes keto
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat the oven to 350°F and grease a pie dish.
- 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.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.Bake the crust for 10 minutes, then remove from the oven and set aside.
- 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.In the same skillet, cook the onions until softened. Add the garlic and cook for another minute.
- 7.Add the mushrooms and cook until softened. Stir in the chicken broth and bring to a simmer.
- 8.Add the cooked pigeon breasts to the skillet and simmer for 10-15 minutes, until the sauce has thickened.
- 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
- If you can't find pigeon breasts, you can use chicken or turkey instead.
- For a dairy-free option, use coconut oil instead of butter.
- Serve with a side salad or roasted vegetables for a complete meal.