Chicken and mushroom pie using shortcrust UF fiberflour for the base (no need to blind bake) then a "puff" pastry lid using a recipe off the QueenKeto website for keto flaky sausage rolls. The pastry comes out more like a very light flaky texture rather than puff pastry as such. The pie filling could be adapted from most chicken and mushroom pie recipes made from scratch just subbing UF fiberflour as appropriate. For my pie I just fried some mushrooms and a little onion. stirred in a tbsp of UF fiberfour, then chicken stock, a splash of double cream and a pinch of mixed herbs and white pepper, then mixed in chopped precooked chicken breast. Cool before using for the pie filling or the pastry will melt into it.
Here's another photo showing the shortcrust pastry side of the pie - you can see how the lid looks flakier in comparison:
How would your UF short crust pastry work for the lid, certainly cut down on the work involved. Looks fantastic, must try one, cheers