Got a new pie dish so I had to make a celebratory pie of course.
It's a vegitarian chicken pie and the pastry turned out so thick I'm not sure what I did different. It was still delicious tho 😋
seen from China
seen from United States
seen from Yemen

seen from Singapore
seen from United Kingdom
seen from United States

seen from China
seen from United States
seen from China
seen from Russia
seen from United States
seen from Germany
seen from China
seen from United States
seen from United States
seen from United States
seen from United States
seen from Yemen

seen from United States
seen from United States
Got a new pie dish so I had to make a celebratory pie of course.
It's a vegitarian chicken pie and the pastry turned out so thick I'm not sure what I did different. It was still delicious tho 😋
Everytime I make Bisquick Cheeseburger Pie, I start out thinking, “Eh, this isn’t that much more difficult than the veggie version” ...
... and I am very shortly proved wrong YET AGAIN.
Veggie Pie
https://www.dietdoctor.com/recipes/keto-dairy-free-vegetable-pie
Ingredients
¾ cup sunflower seeds
1 tbsp sesame seeds
¾ cup coconut flour
4 eggs
5 oz. melted butter
1 tbsp ground psyllium husk powder
1 tsp salt
Filling
51⁄3 oz. zucchini
3 oz. carrots
8 eggs
1¼ cups mayonnaise
1 tbsp dried parsley
1 tsp onion powder
salt and pepper
Serving
7 oz. lettuce
4 tbsp olive oil
½ tbsp red wine vinegar
salt and pepper
Directions
Mix the sunflower and sesame seeds into a coarse flour in a food processor. Add the rest of the ingredients for the dough and mix until evenly combined. Take the dough out, form it to a ball and flatten it.
Cover in plastic wrap and put in the fridge for 30 minutes or more. Feel free to make the dough ahead of time and freeze it.
Preheat your oven to 400°F (200°C). Divide the dough evenly into as many pieces as you want servings.
Roll out each piece between two baking sheets or press out directly with oiled fingers into serving-sized baking dishes that are about 5-6 inches (13-15 cm) across. Pre-bake the crust for 5-7 minutes. Remove from oven.
Next, prepare the filling. Mix eggs, mayonnaise and spices well. Peel carrots and slice thinly, lengthwise. Rinse the zucchini (do not peel) and slice thinly, lengthwise.
Roll the slices like flowers and arrange in the pre-baked pie shells. Pour the egg mix over and bake at 350°F (175°C) for about 20-25 minutes, until set and golden brown.
Mix oil, salt, pepper and vinegar into a vinaigrette. Drizzle it over the salad and serve with the pie.
also pie fest
Delicious veggie pie. . . If you're into that sort of thing (I am not).
It's about to go into the oven.
This probably looks wacky but it's the easiest most delicious pie you're likely to have. Veggie filling was beans, potato, carrot, peas in a tomato based sauce - & probably with red wine & mushrooms because i love that. The trick is store bought short crust pastry. SAVOURY, make sure. So nice and crunchy.