Chicken Garlic Coconut Pie

Made a gluten and dairy free pie today. Really easy to make and tasted delicious! The combination of garlic and coconut is absolutely a new favorite for me!

Chicken Garlic Coconut Pie (1 pie form)

For the dough:

  • 2 dl almond flour
  • 2.5 dl coconut flour
  • 1 egg
  • 1 dl egg whites 
  • 60g coconut oil from Alivefoods
  • 1.5 tablespoons psyllium husk (fiber husk)
  • A sprinkle of sea salt 

For the filling:

  • 4 chicken fillets 
  • 3 garlic cloves 
  • 2 broccoli bouquets
  •  6-8 sun-dried tomatoes 
  • 1 handful fresh basil
  • Black pepper, white pepper & herb salt
  • Some coconut oil for the pan

For the topping:

  • 2 eggs
  • 0.5 dl egg whites 
  • 3-4 dl coconut milk
  • Black pepper & herb salt 

-> Turn the oven on 175 degrees C. Start by mixing everything to the dough. Press out on a large pie form. Make some holes with a fork and put in the oven for 10-12 minutes until it’s light brown. 

Begin with the filling. Cut the chicken in small pieces and fry in coconut oil. Then cut the broccoli in small pieces, cut the garlic, sun-dried tomatoes and basil and add to the pan when the chicken is almost all done. Let it fry together with the spices for 2-3 minutes. Fill the pie crust with the filling.

Stir together everything for the topping in a bowl. Pour it evenly over the pie. Put back in the oven for 35-40 minutes until the topping looks solid. 

Done & delicious! 


This pie is 100% free from gluten, dairy and added sugar! 

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