My version of the low carb chicken pie is a bit of a cheat, but that's just so I can make the pie and eat it within one hour. This one contains all of my favourite things, but feel free to add or substitute ingredients according to your own preference.
1 brown onion
1 packet of bacon - diced
4 chicken fillets - cut into cubes
1 green pepper - cut into chunks
1 red pepper - cut into chunks
1 bag of cut spinach
Stirfry the above, adding them in the order listed. Season with the juice from one freshly squeezed lemon, garlic flakes, italian or mixed herbs, salt and pepper to taste. Once the spinach has just begun to wilt, take off the heat and put it aside.
In a mixing bowl whisk 3 eggs and one container (250g) plain smooth cream cheese, the stir in the stirfry mixture and decant it into a pie dish. Cover it with grated cheddar cheese. Bake at 180*C for 30 to 40 minutes - or until light brown (the egg must set). The stirfry makes enough for two pies, just whisk the egg and cream cheese separately for each pie. That way you'll make sure that there's enough for each pie to achieve the right consistency.
Take it out of the oven and allow to cool and settle before serving. Garnish with parsley and serve with cocktail tomatoes (cut in half) and avo. Voila. Chicken pie with all of the comfort and none of the guilt. Also great for lunchboxes, just remember to include the salad. Can also be frozen, preferably without the salad.