Veggie Chicken Pie

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings


  • 1/2 tablespoon coconut oil
  • 2 large boneless skinless chicken breasts
  • 2 cups sliced mushrooms
  • 2 cups chopped green beans
  • 1 small onion chopped
  • 1 teaspoon garlic powder
  • Sea salt and freshly ground black pepper to taste
  • 1 cup heavy cream
  • 1 teaspoon chopped thyme
  • 1/2 teaspoon ground paprika
  • 1/2 cup chopped walnuts


  • Preheat oven to 350 degrees.
  • Coat a large baking dish with coconut oil. To the baking dish, add the chicken. Cover and place in the oven. Bake for 20 minutes, until chicken is cooked through and no longer pink in the center. Allow chicken to cool and shred using two forks.
  • In a large bowl, mix the chicken, and the next 8 ingredients (mushrooms through paprika). Pour the chicken mixture into a large baking dish, top with the nuts and place in the oven. Bake for 15 to 20 minutes, until casserole is hot and bubbling. Serve warm.


LC SERVING SUGGESTION: A tossed green salad (lettuce -not iceberg-, salad veggies, low carb
GLUTEN FREE: No changes necessary.
NUTRITION: 479 Calories; 34g Fat; 33g Protein; 12g Carbohydrate; 4g Dietary Fiber; 147mg
Cholesterol; 102mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat
Milk; 6 Fat.
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