Chicken & Cabbage Pie (Low-Carb & Delicious)

A comforting, savory pie packed with tender chicken, sautéed cabbage, and a creamy tangy sauce—all topped with a simple almond-flour crust. It’s a satisfying low-carb alternative to classic savory pies and perfect for lunch, dinner, or meal prep.

🛒 Ingredients

Filling

2 cups shredded cooked chicken
4 cups shredded cabbage
½ cup grated carrots
½ cup chopped onion
2 tbsp olive oil
1 tsp garlic powder
½ tsp dried thyme
Salt and black pepper to taste

Creamy Sauce

½ cup mayonnaise
¼ cup heavy cream
2 tbsp apple cider vinegar
1 tsp mustard

Low-Carb Crust

2 cups almond flour
¼ cup melted butter
2 eggs
1 tsp baking powder
Pinch of salt

👩‍🍳 Instructions

1. Prepare the Filling

Heat olive oil in a large skillet over medium heat.
Add onion and carrots and sauté for about 3–4 minutes until softened.
Stir in the shredded cabbage, garlic powder, thyme, salt, and pepper.
Cook 6–8 minutes until the cabbage softens.
Add the shredded chicken and mix well. Remove from heat.

2. Make the Creamy Sauce

In a bowl, whisk together mayonnaise, cream, apple cider vinegar, and mustard.
Pour the sauce over the chicken-cabbage mixture and stir until evenly coated.

3. Prepare the Crust

Preheat oven to 180°C (350°F).
In a bowl mix almond flour, baking powder, and salt.
Add eggs and melted butter and mix until a thick batter forms.

4. Assemble the Pie

Lightly grease a 9-inch baking dish.
Spread the chicken and cabbage filling evenly in the dish.
Spoon or spread the crust batter over the top.

5. Bake

Bake for 30–35 minutes until the top is golden brown and set.
Let the pie rest 10 minutes before slicing.

🍽 Serving Suggestions

Serve warm with a fresh cucumber or green salad.
Add a spoon of Greek yogurt or sour cream on top.
Great for low-carb meal prep and reheats well.

❓ Q&A

Q: Can I use rotisserie chicken?
Yes! Rotisserie chicken works perfectly and saves time.

Q: Can I replace almond flour?
Yes. If you are not following a low-carb diet, you can use regular flour or whole-wheat flour.

Q: Can I make it dairy-free?
Yes. Replace butter with olive oil and use coconut cream instead of heavy cream.

Q: Can I add cheese?
Absolutely. Adding ½–1 cup shredded cheddar or mozzarella to the filling makes it even richer.

Q: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Q: Can this pie be frozen?
Yes. Bake it first, cool completely, then freeze for up to 2 months.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.