Chicken and cream cheese pie • Low Carb Pies #3

This low carb pie recipe is my favourite; So easy to make!

I’ve been using the same batter and just creating a different filling to bring some variety to the table. Definitely a winner!

So for today’s video I created a delicious chicken and cream cheese pie.
With a super creamy and tasty filling. Yum, Yum, Yum!

  • 4 medium eggs
  • 1 cup (260 grams) of tahini (or almond butter)
  • 1 teaspoon of salt
  • 1 teaspoon of baking powder
  • 500 grams of chicken breasts, shredded
  • ½ medium (55 grams) onion, chopped
  • 1 tablespoon of olive oil
  • 1 tablespoon of mince garlic
  • 1 tablespoon of grounded cumin
  • 3 tablespoons of fresh parsley, chopped
  • 1 cup (250 grams) of cream cheese
  • Salt and black pepper to taste
  1. Add olive oil, onion, and garlic into a fry pan and cook it until tender. ⏰
  2. Then add, chicken breast, cumin, parsley, cream cheese. Season with salt and black pepper to taste and let it cook for more 5 minutes. Reserve. ⏰
  3. Next, in a bowl mix together eggs, tahini, salt, and baking powder.
  4. Line a parchment paper on a cake tin and pour half of this batter in. I’m using a 24 cm square tin. Then make a layer of that chicken filling, followed by a final layer of the remaining batter.
  5. Preheat oven to 180°C (356°F) and bake it for 50 minutes or until golden brown. ⏰
  6. IT’S DONE! 🎉
    Enjoy your chicken and cream cheese pie!

Not a huge fan of chicken?
No worries! Check the low carb pie variations and ideas I created using this same batter!

* Note: net carb count = total carbs - fiber. Carb count is estimated based on the products I used.
Always check nutrition labels for accurate carb counts and gluten information.

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