“This is one of those keto recipes where I wake up giddy and excited about the recipe I am about to post! Here, I used a faux ‘pastry’ made from my version of the popular ‘fathead dough’ concept. However, the part that tickles me pink is the delicious filling! Please try it! But, remember: you saw it here first!” – Monya

Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!

The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

The Glow Factor, 2025 by Penelope Corwin is available worldwide. The image above will link to Amazon UK. For USA and all other countries, click here.

More on Chicken Leek and Mushroom Pie…

This culinary pie combines the rich flavours of tender chicken, savoury leeks, and earthy mushrooms, encased in a delectable crust made from fathead dough. The result is a mouth-watering feast that will leave you craving for more.
 

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The foundation of this extraordinary pie lies in its unique dough, known as Fathead dough. Made from a combination of almond flour, mozzarella cheese, cream cheese, and eggs, this low-carb alternative creates a crust that is both sturdy and indulgent. Its versatility allows it to complement a wide range of fillings, making it a perfect choice for this chicken pie.
 
This pie is a testament to the art of combining simple ingredients to create a great dish. So, gather your loved ones, savour each bite, and enjoy this hearty pie!
 

It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Chicken Leek and Mushroom Pie, as well as all the Dinner ideas on Fats of Life®.
 

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Chicken, Leek & Mushroom 'Pie'

A moreish, rich and simply delicious meal for 6 people: this chicken, leek and mushroom pie is topped with my adaptation of a 'fathead' dough. Incredible flavours!

Cook ModePrevent your screen going dark while you cook

Course Main Dish

Cuisine General

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Chill Time 3 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6

Author Monya Kilian Palmer

Per serving

Calories: 586kcal | Carbohydrates: 5.6g | Protein: 39g | Fat: 46g

Equipment

• kitchen scale
• sharp knife
• spatula
• mini food processor / chopper
• silicon mat
• pastry scraper
• rolling pin

Ingredients

For the surface 'crust'

• 100 g (3.5 oz) almond flour
• 1 tsp baking powder
• 1 tsp garlic powder
• salt
• 1 large egg, whisked
• 170 g (6 oz) grated Mozzarella
• 60 g (2.1 oz) full-fat cream cheese

For the chicken, leek & mushroom filling

• 40 g (1.4 oz) unsalted butter
• 580 g (20.5 oz) skinless, deboned chicken thighs, cut into small chunks
• 200 g (7 oz) leeks, thinly sliced
• 200 g (7 oz) mushrooms, chopped or sliced
• 2 cloves garlic, peeled and finely chopped
• salt and ground white pepper
• 120 g (5.3 oz) double cream
• 70 g (2.5 oz) soured cream

Instructions

• Start with the 'surface crust' because it needs to be chilled for several hours for easier handling.

  Combine the almond flour, baking powder, garlic powder and salt in a bowl. In a separate small bowl, whisk the egg. Place the grated mozzarella into a third, wide, microwave-safe bowl. Lastly, weigh out the cream cheese (soft cheese) so that you are all set. This is what you should have ready:
  
• Melt the bowl of mozzarella in the microwave for about 1 min 30 seconds, then immediately tip into a mini food processor. Add the cream cheese and blitz well. You may need to stop the machine and detangle the mozzarella from the blades (it tends to be very 'stringy').
  
• Add the almond flour mixture and the whisked egg to the food processor and continue to blitz until you have a very sticky dough. Remember to always scrape down the sides and continue to detangle the mozzarella, if necessary. (I LOVE my silicon spatulas which are amazing in scraping every last bit of mixture that I am using. My set comes in different sizes, and I just LOVE THEM all so much!)

  Tip the whole lot out onto a sheet of clingfilm.
  
• Allow the mixture to cool a little, then wrap the dough up in the clingfilm. Place in the fridge for 3 hours.
  
• About 45 minutes before you are ready to eat, you can start with the rest of the dish. Chop up the skinless, deboned chicken thighs into smaller pieces (I like to use thighs because they tend not to dry out like breasts do).
  
• Very thinly slice the leeks (I tend not to use the very dark green ends because they are bitter).
  
• Slice (or chop) the mushrooms and finely chop the garlic.
  
• Melt half the butter in a large non-stick pan or wok over high heat. Cook the chicken pieces until they have caramelised (turned golden) a little on the outside. Remove with a slotted spoon (leaving any fat in the pan) and set aside in a bowl.
  
• Reduce the heat of the pan and add the remaining butter. Tip in the mushrooms and garlic and continue to cook until the mushrooms have released all their moisture and start to caramelise. The garlic will soften, but do not allow the garlic to burn, so stir regularly.

  Add the leeks and continue to cook. The leeks will start to release their moisture, so keep stirring and cook until they have softened completely and there is no more excess moisture in the pan.
  
• At this time, return the chicken pieces to the pan (including any juices that may have run off when it was set aside) and tip in the cream and soured cream. Bring the mixture to a simmer for a few minutes to allow the cream to reduce to a very thick consistency. Season generously with salt and pepper.
  
• Pour the mixture into a suitably-sized roasting dish. Mine was 26 x 16cm, but any medium-size lasagne dish will work. Set aside.
  
• Preheat the oven to 160°C (fan oven). This is 180°C for conventional ovens (or 350°F / gas mark 4).
• Remove the chilled dough from the fridge and remove the clingfilm. Place onto a large silicon baking mat. Cover with a sheet of parchment paper and use a rolling pin to roll the dough out into a rectangle approximately the same size of the baking dish you are using. Allow a centimetre longer on all sides if you can.
  
• Peel off the parchment paper and use a pastry scraper to neaten the edges. This step is optional, but I like to ensure my rectangle is ideal in size.
  
• Place the silicon mat upside down onto your dish (aim it well!) and gently peel it away so it falls onto your filling mixture. Do not be alarmed if there are any holes - they are easy to rectify.
  
• This is why I love pastry scrapers! They are essential when working with any fathead-type 'doughs' because they not only help you neaten up the dough, but they ensure nothing goes to waste because you can scrape ever last bit and use it to close any holes in your dough.
  
• Fold the little edges over and use as fork to give pretty indentations. Use a chopstick to make many large holes in the surface of the dough. This is important because the hot mixture will get even hotter and needs some 'breathing space' to ensure a little evaporation and this will prevent a watery bake.
  
• Place onto a tray and bake on the lowest rack in the oven for 24-25 minutes, rotating the dish halfway through. I do this because many ovens have 'hot' and 'cold' spots. If you have ever baked anything and one half darkens more than the other half - you have this problem too. Rotating a tray solves this and ensures an even bake.
• IMPORTANT NOTE: If you decided to make everything ahead of time and your filling is baking from chilled, its best lightly warmed through before baking else the 'crust' will cook but your filling will not have sufficiently warmed through.
• This bake is absolutely delicious and makes a lovely dinner for 6 people. Enjoy with a salad on the side.
  

My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!

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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

Nutritional Information per serving
Calories                        586Kcal / 2452kJ
Fat                                46g
Carbohydrates              5.6g
Protein                          39g

Allergens
Almonds
Milk
Eggs

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See all the Fathead Dough-inspired recipe on Fats of Life:

Chicken Leek and Mushroom Pie (Keto)

Bahārāt Turkey Sausage Rolls with Sweet and Spicy Mayo (Keto)

Pepperoni Pizza Rollups (Keto)

Easter Cinnamon Rolls (Keto)

Spinach and Pesto Keto Gnocchi

Bacon and Tomato Keto Gnocchi

Load More

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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.

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