Low Carb Chicken And Leek Pie

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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 10
Total Carbs: 6.7g
Fibre: 2.3g

Ingredients

Grain free pie crust

Low carb chicken and leek pie filling

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.
Calories: 480kcal | Carbohydrates: 6.7g | Protein: 36.5g | Fat: 33.6g | Fiber: 2.3g | Sugar: 1.8g