High-Protein Savory Pie with Whey Protein

Prepare the crust by mixing the dry ingredients (unflavored Whey Protein, almond flour, oat flour, and a little salt) in a bowl.

Incorporate the butter (ensure it is cold), working it in with your fingertips until the texture resembles coarse crumbs.

Add one egg and mix until the texture becomes more cohesive crumbs. Gradually add ice water (about three tablespoons) until the dough completely comes together and is smooth, not sticking to your hands.

Divide the dough into two portions (reserving one-third for the top crust) and place the larger portion in the refrigerator to make it easier to handle later.

Dice the onion and garlic. Heat olive oil in a pan and sauté the onion and garlic until lightly browned.

Add the tomato paste to the sauté, letting it lightly 'toast' on the bottom of the pan, then add the shredded chicken.

Season the filling with annatto seasoning, cayenne pepper, lemon pepper, salt, and black pepper. Finally, stir in corn and olives (optional), mix well, and turn off the heat.

Prepare the cheese sauce/binder by blending the cheese (like Cottage cheese) in a blender or with an immersion blender until completely smooth.

Mix the sautéed chicken with the creamy cheese binder, adjust salt if necessary, and incorporate the fresh herbs.

Roll out the larger dough portion and line your desired pie dish. Fill with the chicken and cheese mixture.

Roll out the reserved dough portion to make the top crust. Cover the filling and make a centered cut on top for venting.

Brush the top surface of the crust with the beaten egg yolk for color and shine.

Bake in a preheated oven at 400ºF (200ºC) for approximately 30 to 45 minutes, or until the pie is golden brown and cooked through.