Chicken and leek pie
Chicken and leek pie
This family favourite can be put back on the menu with our low-carb pastry. Freeze or use the spare egg white in scrambled egg or an omelette the following day.
Serves 8
Per serving: Carbs, 16g
Protein, 38g
Fat, 43g
Fibre, 5.8g
Calories, 614
Ingredients
For the pastry
- 150g salted cold butter, cut into small cubes
- 200g ground almonds
- 30g coconut flour
- 1 medium egg
For the filling
- 850g chicken breast, diced
- 75g ghee or butter; or 75ml olive oil
- 400g trimmed leeks, split down the length and washed, cut into 2cm pieces
- 2 bay leaves
- ½ tsp grated nutmeg
- Salt and plenty of black pepper
- 4 tbsp cornflour
- 750ml whole milk
- 1 egg yolk, beaten, for brushing
- Directions
Use a food processor to blend the butter with the almonds and coconut flour or use your hands and a bowl.
Make sure it is well combined and there are no lumps. Add the egg and mix it in.
Scrape the pastry into a ball and lay it in the centre of a piece of baking parchment, flatten lightly and wrap it up. Rest in the fridge while you make the filling.
Fry the chicken in the fat in a large frying pan, scattered with a little salt, over a medium-to-high heat until browned all over.
Remove the pan from the heat and use a slotted spoon to transfer the chicken to the pie dish and set aside.
Turn the heat down to medium and fry the leeks in the remaining fat in the pan with a splash of water, covered, until soft, turning occasionally.
Remove the lid and add the bay leaves, nutmeg, salt, pepper and scatter over the cornflour. Cook for a minute while stirring through then add the milk.
Bring to the boil, stirring continuously until the sauce has thickened. Taste and adjust the seasoning. Remove the bay leaves and pour the sauce over the chicken, stir through and set aside. Leave to cool for 15 minutes.
Heat the oven to 190c/170c fan/gas 5. Remove the pastry from the fridge. Lay it on the piece of baking parchment and put another piece over the top.
Roll the pastry out so that it is about 4mm thick and large enough to cover your pie dish.
You can check the size by holding the pastry between the sheets of baking parchment over the dish.
Peel off the top sheet of paper and then turn the pastry onto the pie, removing the second piece of paper.
Don’t worry if the pastry cracks. Trim off the excess and use a fork to seal the edges.
Brush the top of the pastry with beaten egg yolk and make a hole in the centre to let the steam out of the pie as it cooks.
Bake for 25 to 30 minutes, or until golden brown. Serve with green vegetables.
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