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    Home » Recipes » Low-Carb Keto Dinner Recipes

    Low Carb Chicken And Leek Pie (Almond Flour Crust)

    Published: Aug 9, 2019· Modified: Apr 20, 2022· By Libby Jenkinson May contain affiliate links.

    3235 shares
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    • Tweet
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    FREE MEAL PLAN COOKBOOKS PRO MEMBERS
    chicken and leek pie recipe

    If you want a real winter warmer for the family, this low-carb chicken and leek pie is an absolute must. Super simple to prepare and super sturdy. The almond flour pie crust makes this even better!

    And if you're confused with what to serve with dinner tonight, there are 31+ keto chicken side dishes for you too.

    chicken and leek pie recipe
    Jump to:
    • How to make keto pie crusts
    • Ingredients
    • Storage
    • Keto side dishes
    • More easy healthy family dinners
    • 📖 Recipe
    • 💬 Comments

    How to make keto pie crusts

    • The pefrect pie crust for your low-carb baking. #ditchthecarbs #piecrust #almondflour #almondflourpiecrust #lowcarbbaking #lowcarb #keto
      Almond flour pie crust
    • Close up of the coconut flour pie crust with fork marks all over
      Coconut flour pie crust

    I used to make chicken and leek pie before we discovered low carb, and I was determined to remake my old recipe. Just by changing the crust to a grain-free crust and substituting a few ingredients in the pie filling, means this is even tastier than the original.

    You can make an almond flour pie crust or a coconut flour pie crust. Both are naturally gluten-free and keto.

    Ingredients

    All quantities and instructions are in the recipe card below.

    • Butter
    • Leek  - cut half lengthwise then finely sliced
    • Chicken - diced/cubed breats, thigh, or tenderloins.
    • Cream cheese - always choose full fat.
    • Grated/shredded cheese - mild such as mozzarella, cheddar, or Edam.
    • Eggs - medium.
    • Salt and pepper - add seasoning to taste

    You must use full-fat original cream cheese. All the varieties which are low fat or spreadable won't set. This goes for pies, cheesecakes and all my recipes. The cream cheese needs to be solid, firm and full fat (see below for what I use).

    You'll have dinner prepped and done in under an hour! 

    Storage

    Low carb chicken and leek pie

    Any leftover chicken pie can be stored in an airtight container in the fridge for up t 3 days. It can also be frozen for up to 3 months.

    To defrost, leave the pie on the countertop, covered, for a few hours. It can be reheated in the oven or microwave, however if you use the microwave to reheat the chicken pie it may become sift and not crispy.

    Keto side dishes

    collage of easy keto side dishes
    Best keto side dishes for chicken

    To make a balanced delicious meal that the whole family will love, you'll need some easy keto side dishes to serve with any chicken dish. Quick and easy sides such as baked broccoli and cauliflower, Mexican coleslaw, mashed cauliflower, or keto cheesy garlic bread.

    More easy healthy family dinners

    It can be daunting to begin serving healthy dinners to your family, especially if they are hooked on fast food and junk food. So try simple easy recipes first like the ones above, and begin to crowd out the junk food with each nutritious healthy meal you cook.

    If you have no time, learn to love your Instant Pot, slow-cooker or pressure cooker. You can see all my slow-cooker recipes for dinner time inspiration.

    • Low-carb and gluten-free spaghetti bolognese
    • Easy healthy chicken burrito bowls - 1-minute recipe
    • 21 easy lunchbox recipes to try
    • Pesto chicken with 2 kinds of cheese
    • Delicious low-carb bolognese over zoodles.
    • Low-carb instant pot chicken burrito bowls
    • Various low carb lunchbox ideas and a packed page box for inspiration
    • Two-Cheese Pesto Chicken

    📖 Recipe

    Low carb chicken and leek pie on a bread board

    Low Carb Chicken And Leek Pie Recipe

    Please rate this recipe.

    4.8 from 35 votes
    Servings: 10
    NET carbs: 4.4g
    Author: Libby Jenkinson
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Category: Dinner
    Diet: Diabetic. Gluten Free
    Gluten Free. Grain free. LCHF. Low Carb. No Sugars. Wheat Free
    Print
    Low-carb chicken and lek pie is one of those family meals that everyone will enjoy. The pie is sturdy, tasty and quick and easy to make.

    Calculate ingredients

    Adjust servings: 10
    Prevent your screen from going dark

    Ingredients

    Grain free pie crust

    • 55 g (½ stick) butter melted
    • 100 g (1 cups) almond meal/flour
    • ¼ teaspoon salt
    • 1 eggs - medium
    • 1 tablespoon psyllium husk
    • 2 tablespoon coconut flour

    Low carb chicken and leek pie filling

    • 55 g (½ stick) butter
    • 1 (1 ) medium/large leek cut half lengthwise then finely sliced
    • 800 g (1.8 lb) chicken breasts diced/cubed
    • 200 g (7 oz) cream cheese full fat
    • 200 g (2 cups) shredded/grated cheese mild
    • 4 eggs - medium whisked with a fork
    • salt and pepper to taste

    Instructions

    Grain free pie crust

    • Stir together the melted butter, almond flour/meal and salt.
    • Now add the egg, psyllium husk and coconut flour, mix again until it forms a dough.
    • Either roll between two sheets of baking parchment, or simply press into a greased and lined pie dish with deep sides or casserole dish.
    • Bake at 180C/160C fan or 350F oven for 10 minutes or until just cooked and starting to brown. Remove from the oven.

    Low carb chicken and leek pie filling

    • Melt the butter in a large saucepan. Add the sliced leeks and gently cook for 5 minutes, stirring occasionally, until they are wilted and cooked.
    • Remove from the heat and place the leeks in a heatproof small bowl. Try to keep as much of the butter in the saucepan as you can.
    • Using the same saucepan with the butter, now add the diced/cubed chicken and place back on the stove top. Heat and stir until the chicken is completely cooked through to the centre of each piece.
    • Lower the heat and add the full fat cream cheese to the saucepan with the chicken. Stir until the cream cheese melts. Cook for a further 3-5 minutes very gently so the cream cheese thickens and creates it's own sauce. Turn the heat off.
    • Stir through the cooked leeks, grated/shredded cheese, salt and pepper. Mix.
    • Add the eggs. Mix again.
    • Pour the low carb chicken and leek pie filling onto the cooked pie crust.
    • Bake at 180C/ 160C fan/ 350F for 20 minutes or until golden on top.
    © Copyright Ditch The Carbs
    Nutrition Facts
    Low Carb Chicken And Leek Pie Recipe
    Amount per Serving
    NET carbs
     
    4.4
    g
    Total Carbohydrates
     
    6.7
    g
    2
    %
    Fiber
     
    2.3
    g
    10
    %
    Sugar
     
    1.8
    g
    2
    %
    Protein
     
    36.5
    g
    73
    %
    Fat
     
    33.6
    g
    52
    %
    % Daily Value*
    -
    Calories
    480
    * Percent Daily Values are based on a 2000 calorie diet.

    2,500 RECIPES - MEAL PLANS - COOKBOOKS

    .

    mockups of keto diet bundle cookbook sale

    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

    mockups of 5 Ingredients (Or Less) Low-Carb Cookbook on devices and printed cookbooks
    A piece of chicken and leek pie sliced on a bread board
    3235 shares
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    Libby Jenkinson in her garden

    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

    Learn more about me →

    mockups of low-carb meal plans and templates

    COOKBOOKS - MEAL PLANS - PANTRY

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    Recent Posts

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    • How To Measure Butter (5 Idiot-Proof Methods)
    • Easy Keto Vegetable Recipes (Best Keto Side Dishes)
    • Egg Conversion Charts (Plus Easy Egg Substitutes)
    • How to Cook Pork Chops in the Air Fryer

    Reader Interactions

    Comments

    1. Sarah in CA

      April 29, 2021 at 2:31 am

      5 stars
      I made this with Trader Joe's vegan cream cheese. Of the many vegan cream brands we have tried Trader Joe's is the best. unfortunately Trader Joe's is not located in many places. I did add bacon as someone else mentioned. It was really good. I think this recipe would be very good served as shepherds pie.

      Reply
    2. Alison

      May 22, 2020 at 6:28 am

      5 stars
      SOOOOOO GOOOOD!!!!!

      Reply
    3. Rosa

      January 24, 2020 at 11:12 am

      Wow, I made this today and it was absolutely delicious! The whole family loved it. Thanks!

      I added 300g bacon (as I only had 500g chicken), sweetcorn and fresh chopped dill to the recipe. I also ground up some flax and sunflower seeds in place of the ground almonds, so that the kids can take it for their school lunch (nuts are not allowed at their school).

      Reply
    4. Gallou

      September 01, 2019 at 8:50 pm

      5 stars
      Delicious and very easy! Thank you for this!

      Reply
    5. Suparna

      July 03, 2019 at 7:58 am

      Hi, can the almond flour be replaced with coconut flour? And if yes what quality?

      Reply
      • Libby www.ditchthecarbs.com

        July 03, 2019 at 10:44 am

        No sorry. Coconut flour and almond flour have completely different qualities. You may wish to read this post that explains how to use them.

        Reply
        • Fiona

          August 11, 2019 at 5:32 am

          5 stars
          Do you think oat fibre would sub for the coconut flour? I just find it has an overpowering flavour in pastry.
          Loved the pie otherwise, I made it yesterday had it for dinner last night and lunch today, and still half of it left!

          Reply
    6. Karleen

      June 04, 2019 at 9:40 pm

      5 stars
      Hello again from across the ditch to your West where Winter has finally descended on Tasmania with a vengeance! Another awesome yum recipe! I used a large bunch of spring onions instead of leeks and added some leftover cooked cauliflower as well. Might try adding a smidge of paprika next time too.
      And... this recipe does freeze well! I grated some extra cheese on top of the reheated pie and put under the grill for a couple of minutes and it was delicious. I love reading all the comments from your recipe ‘testers’ and how they tweak the recipes to suit their situations and supplies. Low carb eating is such fun ?

      Reply
    7. angela

      February 12, 2019 at 6:55 pm

      5 stars
      fantastic - made this last night for my partner and I. He demolished a huge chunk of it, and we both took for lunch today. sensational reciepe. thanks x

      Reply
    8. Margaret Flitcroft

      June 12, 2018 at 10:05 pm

      Made this tonight. Everyone loved it. My fussy 9 year old thought the "pastry" was good, but not by itself. I call that glowing praise from him. I ended up with enough filling for a second pie (so I just made more pastry!) great recipe thank you!

      Reply
      • Libby www.ditchthecarbs.com

        June 13, 2018 at 11:18 am

        Brilliant! I serve the leftovers in my kids lunch boxes. It's sturdy enough to survive the trip to school in their school bag!

        Reply
    9. Mary wood

      February 16, 2018 at 3:46 pm

      I made this with no changes to your recipe and it was soooo soooo good. Thanks Libby.

      Reply
    10. Susan Lees

      November 15, 2017 at 12:58 am

      You mentioned full fat cream cheese, my daughter has to have lactofree cream cheese, is this still suitable for the recipe?

      Reply
      • Libby www.ditchthecarbs.com

        November 16, 2017 at 8:19 am

        Gosh, I have never seen or tried lactofree cream cheese. If it behaves and performs like regular cream cheese, then sure, that would work. Let me know how you get on 🙂

        Reply
    11. Shellihob

      June 27, 2017 at 8:33 pm

      Just made and ate this for dinner tonight. Gets a big thumbs up from us! I only had half the amount of cream cheese so put in some thickened cream. Only used two eggs as, like others, didn't want any egg taste. Worked perfectly. Found it was easier to just press the pasty into the pie dish. I tried rolling it out but it fell apart on trying to line the dish. No big deal to just press it in. Next time I'll make it as per the recipe and do a comparison. Thanks for the recipe Libby.

      Reply
    12. Jan

      June 24, 2017 at 8:37 am

      I have already made this twice and we love it! Great for lunches - one of my husband's favourites. Thanks!

      Reply
    13. Gill

      April 14, 2017 at 1:16 am

      Hi. What Canberra I use instead of coconut flour. I can't tolerate it. Thanks. Recipe looks amazing. ?

      Reply
      • Libby www.ditchthecarbs.com

        April 14, 2017 at 11:10 am

        In this recipe you could probably omit it, it just makes it hold together really well. Add a few more tablespoons of almond meal/flour until it is pastry texture.

        Reply
    14. Michele

      March 03, 2017 at 7:02 am

      Made this today. Adjusted by using rotisserie chicken and estimated the amount. Excited to eat this as I love both chicken and leeks.

      Reply
    15. aftaylor5000

      February 24, 2017 at 5:25 am

      What is the carb count (as is) per serving.. I envision using this recipe to clean out the fridge of leftover bits of meats and veggies.

      Reply
      • Libby www.ditchthecarbs.com

        February 24, 2017 at 11:55 am

        There was a glitch last night and they all disappeared! As if by magic, they are back today (puts technical hat away). Enjoy 🙂

        Reply
    16. QQ

      February 23, 2017 at 11:18 am

      Made this today. (Yes, I may make all of your recipes. Lol.) And it was delicious! A few changes, I used only 1 egg in the mixture with the chicken (low carb recipes have toooo many eggs, Im kind of tired of eggs now), and used less cream cheese. The chicken /leek filling didnt rise as much (as expected with less eggs) But it was sooo yummy and not eggy at all. Just what I wanted. thank youu

      Reply
    17. djnikkik

      January 05, 2017 at 2:12 am

      This pie is very impressive! I used to make chicken and leek pie all the time and this one tastes just as good, if not better than the high carb version I made. I didn't miss the lack of pastry at all (mine used to be encased in puff pastry) and what I really love about this recipe is it doesn't rely too heavily on the eggs. A lot of low carb pie recipes I've tried taste more like an egg pie than anything else but this one the eggs just help bind everything together and don't overpower the pie filling. Brilliant recipe!

      Reply
    18. Honor Bright

      December 04, 2016 at 5:23 pm

      Hey Libby, I've problems with dairy. Any suggestions for ingredient replacements for the cream cheese & cheese?

      Reply
      • Libby www.ditchthecarbs.com

        December 05, 2016 at 12:26 pm

        Gosh that would be difficult in this recipe. Can you tolerate hard cheeses that have very little carbs and hence less lactose which is what most people have a problem with who can't tolerate dairy? I have also heard there is a dairy free cream cheese, although I have never seen it here in NZ.

        Reply
    19. Ibukun

      November 15, 2016 at 1:48 am

      This was really tasty, easy and fairly forgiving. I didn't quite have the right amounts of some ingredients, even after halving the filling, I fudged some measurements etc but it still turned out yummy. Plan to make again. I also think it tastes slightly better after a night in the fridge but maybe that's just me.

      Reply
      • Libby www.ditchthecarbs.com

        November 15, 2016 at 10:26 pm

        I agree, often meals a day old in the fridge are simply amazing. I'm sure the flavours blend in fully. I'm so glad it turned out brilliantly (with a little fudging, sounds like my kind of cooking).

        Reply
    20. Liz

      October 31, 2016 at 7:59 pm

      Hi Libby

      Love this recipe...I have just made it for the second time (this time with leftover BBQ chicken) and it's currently cooking in the oven...I'm already salivating!

      Just one quick question, the recipe states psyllium husk but your pictured product is psyllium husk powder so just wondering what you used? I used the husk, not the powder and the pastry was great but maybe it would be better with the powder?

      Many thanks

      Liz

      Reply
      • Libby www.ditchthecarbs.com

        November 01, 2016 at 9:36 am

        I'm never quite sure of the difference, we can only get psyllium husk in a powder form but you can see the flakes also. I'm sure anything will do. The psyllium swells up and absorbs the liquid to give a nice sturdy texture so I'm guessing both would work.

        Reply
        • Laurie Bryant

          January 08, 2017 at 12:54 pm

          Is there something I could substitute the psyllium with?

          Reply
          • Libby www.ditchthecarbs.com

            January 14, 2017 at 8:20 pm

            You could possibly even omit the psyllium. I use it to make a sturdy pie crust so if it is not included it may not hold as well, but it would taste just fine.

            Reply
    21. Melissa

      October 22, 2016 at 9:50 pm

      Absolutely amazing! So easy and so yumoooo! Thank you for sharing ?

      Reply
    22. Kelly

      October 19, 2016 at 12:45 am

      Absolutely delicious!! Thanks for the recipe!!

      Reply
    23. Maya | Wholesome Yum

      October 08, 2016 at 5:15 am

      This looks delicious! Great idea for a healthy dinner!

      Reply
    24. Nikki B

      October 07, 2016 at 11:27 am

      I made this last night for dinner but used left over BBQ chicken. Fabulous! Miss 13 didn't like the base though. Thanks for the recipe.

      Reply
    25. Raziel

      October 05, 2016 at 1:44 pm

      Is this suitable for feezing??

      Reply
      • Libby www.ditchthecarbs.com

        October 05, 2016 at 3:34 pm

        YesI think it would freeze well in an airtight container.

        Reply
    26. Marie-José

      September 22, 2016 at 7:24 am

      I think i'm gonna turnthis into a quiche lorainne!
      Instead of chicken with ham, leek and lots of grated cheese!
      Thanx for the inspiration!?

      Greetings from Holland!???

      Reply
      • Libby www.ditchthecarbs.com

        September 22, 2016 at 10:35 am

        What a wonderful idea. I love and encourage readers to adapt and change my recipes, thank you form New Zealand.

        Reply

    Please leave a COMMENT & ask me anything Cancel reply

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    COPY OF - Low Carb Chicken And Leek Pie (Almond Flour Crust)

    Published: Aug 9, 2019· Modified: Aug 9, 2019· By Tania Griffis May contain affiliate links.

    3235 shares
    • Share
    • Tweet
    • Yummly
    FREE MEAL PLAN COOKBOOKS PRO MEMBERS
    chicken and leek pie recipe

    If you want a real winter warmer for the family, this low-carb chicken and leek pie is an absolute must. Super simple to prepare and super sturdy. The almond flour pie crust makes this even better!

    And if you're confused with what to serve with dinner tonight, there are 31+ keto chicken side dishes for you too.

    chicken and leek pie recipe
    Jump to:
    • How to make keto pie crusts
    • Ingredients
    • Storage
    • Keto side dishes
    • More easy healthy family dinners
    • 📖 Recipe

    How to make keto pie crusts

    • The pefrect pie crust for your low-carb baking. #ditchthecarbs #piecrust #almondflour #almondflourpiecrust #lowcarbbaking #lowcarb #keto
      Almond flour pie crust
    • Close up of the coconut flour pie crust with fork marks all over
      Coconut flour pie crust

    I used to make chicken and leek pie before we discovered low carb, and I was determined to remake my old recipe. Just by changing the crust to a grain-free crust and substituting a few ingredients in the pie filling, means this is even tastier than the original.

    You can make an almond flour pie crust or a coconut flour pie crust. Both are naturally gluten-free and keto.

    Ingredients

    All quantities and instructions are in the recipe card below.

    • Butter
    • Leek  - cut half lengthwise then finely sliced
    • Chicken - diced/cubed breats, thigh, or tenderloins.
    • Cream cheese - always choose full fat.
    • Grated/shredded cheese - mild such as mozzarella, cheddar, or Edam.
    • Eggs - medium.
    • Salt and pepper - add seasoning to taste

    You must use full-fat original cream cheese. All the varieties which are low fat or spreadable won't set. This goes for pies, cheesecakes and all my recipes. The cream cheese needs to be solid, firm and full fat (see below for what I use).

    You'll have dinner prepped and done in under an hour! 

    Storage

    Low carb chicken and leek pie

    Any leftover chicken pie can be stored in an airtight container in the fridge for up t 3 days. It can also be frozen for up to 3 months.

    To defrost, leave the pie on the countertop, covered, for a few hours. It can be reheated in the oven or microwave, however if you use the microwave to reheat the chicken pie it may become sift and not crispy.

    Keto side dishes

    collage of easy keto side dishes
    Best keto side dishes for chicken

    To make a balanced delicious meal that the whole family will love, you'll need some easy keto side dishes to serve with any chicken dish. Quick and easy sides such as baked broccoli and cauliflower, Mexican coleslaw, mashed cauliflower, or keto cheesy garlic bread.

    More easy healthy family dinners

    It can be daunting to begin serving healthy dinners to your family, especially if they are hooked on fast food and junk food. So try simple easy recipes first like the ones above, and begin to crowd out the junk food with each nutritious healthy meal you cook.

    If you have no time, learn to love your Instant Pot, slow-cooker or pressure cooker. You can see all my slow-cooker recipes for dinner time inspiration.

    • Low-carb and gluten-free spaghetti bolognese
    • Easy healthy chicken burrito bowls - 1-minute recipe
    • 21 easy lunchbox recipes to try
    • Pesto chicken with 2 kinds of cheese
    • Delicious low-carb bolognese over zoodles.
    • Low-carb instant pot chicken burrito bowls
    • Various low carb lunchbox ideas and a packed page box for inspiration
    • Two-Cheese Pesto Chicken

    📖 Recipe

    Low carb chicken and leek pie on a bread board

    Low Carb Chicken And Leek Pie Recipe

    Please rate this recipe.

    4.8 from 35 votes
    Servings: 10
    NET carbs: 4.4g
    Author: Libby Jenkinson
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Category: Dinner
    Diet: Diabetic. Gluten Free
    Gluten Free. Grain free. LCHF. Low Carb. No Sugars. Wheat Free
    Print
    Low-carb chicken and lek pie is one of those family meals that everyone will enjoy. The pie is sturdy, tasty and quick and easy to make.

    Calculate ingredients

    Adjust servings: 10
    Prevent your screen from going dark

    Ingredients

    Grain free pie crust

    • 55 g (½ stick) butter melted
    • 100 g (1 cups) almond meal/flour
    • ¼ teaspoon salt
    • 1 eggs - medium
    • 1 tablespoon psyllium husk
    • 2 tablespoon coconut flour

    Low carb chicken and leek pie filling

    • 55 g (½ stick) butter
    • 1 (1 ) medium/large leek cut half lengthwise then finely sliced
    • 800 g (1.8 lb) chicken breasts diced/cubed
    • 200 g (7 oz) cream cheese full fat
    • 200 g (2 cups) shredded/grated cheese mild
    • 4 eggs - medium whisked with a fork
    • salt and pepper to taste

    Instructions

    Grain free pie crust

    • Stir together the melted butter, almond flour/meal and salt.
    • Now add the egg, psyllium husk and coconut flour, mix again until it forms a dough.
    • Either roll between two sheets of baking parchment, or simply press into a greased and lined pie dish with deep sides or casserole dish.
    • Bake at 180C/160C fan or 350F oven for 10 minutes or until just cooked and starting to brown. Remove from the oven.

    Low carb chicken and leek pie filling

    • Melt the butter in a large saucepan. Add the sliced leeks and gently cook for 5 minutes, stirring occasionally, until they are wilted and cooked.
    • Remove from the heat and place the leeks in a heatproof small bowl. Try to keep as much of the butter in the saucepan as you can.
    • Using the same saucepan with the butter, now add the diced/cubed chicken and place back on the stove top. Heat and stir until the chicken is completely cooked through to the centre of each piece.
    • Lower the heat and add the full fat cream cheese to the saucepan with the chicken. Stir until the cream cheese melts. Cook for a further 3-5 minutes very gently so the cream cheese thickens and creates it's own sauce. Turn the heat off.
    • Stir through the cooked leeks, grated/shredded cheese, salt and pepper. Mix.
    • Add the eggs. Mix again.
    • Pour the low carb chicken and leek pie filling onto the cooked pie crust.
    • Bake at 180C/ 160C fan/ 350F for 20 minutes or until golden on top.
    © Copyright Ditch The Carbs
    Nutrition Facts
    Low Carb Chicken And Leek Pie Recipe
    Amount per Serving
    NET carbs
     
    4.4
    g
    Total Carbohydrates
     
    6.7
    g
    2
    %
    Fiber
     
    2.3
    g
    10
    %
    Sugar
     
    1.8
    g
    2
    %
    Protein
     
    36.5
    g
    73
    %
    Fat
     
    33.6
    g
    52
    %
    % Daily Value*
    -
    Calories
    480
    * Percent Daily Values are based on a 2000 calorie diet.

    2,500 RECIPES - MEAL PLANS - COOKBOOKS

    .

    mockups of keto diet bundle cookbook sale

    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

    mockups of 5 Ingredients (Or Less) Low-Carb Cookbook on devices and printed cookbooks
    A piece of chicken and leek pie sliced on a bread board
    3235 shares
    • Share
    • Tweet
    • Yummly
    Libby Jenkinson in her garden

    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

    Learn more about me →

    mockups of low-carb meal plans and templates

    COOKBOOKS - MEAL PLANS - PANTRY

    mockup of a low carb and keto recipe shop, cookbooks and baking ingredients

    Recent Posts

    • The Best Keto Chicken Parmesan (Oven Recipe)
    • How To Measure Butter (5 Idiot-Proof Methods)
    • Easy Keto Vegetable Recipes (Best Keto Side Dishes)
    • Egg Conversion Charts (Plus Easy Egg Substitutes)
    • How to Cook Pork Chops in the Air Fryer

    Reader Interactions

    Please leave a COMMENT & ask me anything Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

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    I'm Libby Jenkinson, MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners. READ MORE→

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