Fathead Chicken and Ham Pie

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When do you need an excuse to make a great pie, especially one with a Fathead pastry crust? I heard someone talking about a Chicken and Ham Pie on one of my favourite TV shows and since I had a ton of ham in the freezer to use, I immediately started thinking one up to try out and created this Fathead Chicken and Ham Pie! I decided to use my White Sauce as the pie gravy and base the Fathead Chicken and Ham Pie filling off an old chicken pie recipe I used to make before low carb.

My son didn’t take to the Fathead crust as he hasn’t liked Fathead much so far, except for in my Fathead Chicken Enchiladas, but he loved the filling in this Fathead Chicken and Ham Pie and after all, that’s the good part. So I went ahead and let him eat it up! This Fathead Chicken and Ham Pie is a meal in itself and very filling because of the healthy fats. But if you do think you need a side I would highly recommend a salad or something else light to go with this winter warmer.

I wasn’t happy with the thinness of the sauce so I added a tiny bit of xanthan gum and got a brilliant gravy consistency for this Fathead Chicken and Ham Pie. With my other pie recipes I generally reduce but I didn’t want to cook the chicken for a really long time like you would with chuck or gravy beef, so the xanthan gum worked great. If you don’t like using it though, you can simmer the chicken and sauce for this Fathead Chicken and Ham Pie until it’s reduced and thickened to your liking!

One thing I found different about this Fathead Chicken and Ham Pie that I didn’t find with my other pies is that the gravy was so lovely and thick the pie filling really filled out and held up the pastry well and you can even see it in the photo. That makes this Fathead Chicken and Ham Pie incredibly filling also as the gravy seems so much heartier.

Want some other great pie recipes like this? Check out these other pies!

1) Steak Shepard’s Pie

2) Low Carb Fish Pie

3) Bacon Crust Cheeseburger Pie

4) Fathead Rabbit Pie

5) Fathead Steak and Kidney Pie

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Fathead Chicken and Ham Pie

A low carb take on the traditional Chicken and Ham Pie using Fathead pastry for the crust.

Course Main Course

Cuisine Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Sugar Free

Keyword keto chicken pie, keto dough, keto pastry, keto pie, lchf chicken pie, lchf dough, lchf pastry, low carb chicken pie, low carb dough, low carb nikki, low carb pastry, low carb pie

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 698.4kcal

Ingredients

• 1 kg chicken thigh fillet, diced
• 1 large leek, halved horizontally and thinly sliced
• 2 cubes garlic paste or 2 tsp minced garlic
• 175 g leg ham, diced
• 3 tbsp butter
• 250 g block cream cheese
• 1/2 cup thickened cream heavy whipping cream
• 1 tbsp Dijon mustard
• 2 tsp fresh thyme
• 1 quantity Fathead with coconut
• 1/2-1 tsp xanthan gum
• 1 tsp garlic powder
• salt
• pepper

Instructions

• Heat butter in a large pot. Add leeks and garlic and cook until leeks start to go soft. Add chicken and ham and cook stirring frequently until chicken is browned. Add cream cheese, cream, Dijon, thyme and season well with salt and pepper. Stir frequently until cream cheese has melted in. Simmer for 20 minutes.
• Whisk constantly while sprinkling in the xanthan gum a TINY bit at a time until all incorporated and filling is thickened to your liking. Cool off the cooked pie mix. I like to fill a sink full of cold water and sit the pot in it while I prep the pastry.
• Prepare Fathead according to recipe adding salt and garlic powder. Roll out thinly and cover the bottom of a greased and lined pie dish. Cut off excess, bring back together into a ball and set aside. Prick the base of the pie crust with a fork and bake at 180C for 5-10 minutes until lightly browned.
  
• Reheat remaining pastry in the microwave about 30 seconds. Roll out again to make the top of the pie crust. Fill the pie dish with filling and cover with the remaining pastry. Crimp the edges with a fork to seal and cut a small cross in the top with a knife. Bake at 180C for 15-20 minutes or until crust is golden.
  

Notes

Net Carbs - 6.1g

Nutrition

Calories: 698.4kcal | Carbohydrates: 9.2g | Protein: 52.6g | Fat: 48.6g | Fiber: 3.1g | Sugar: 3.3g