Chicken and Leek Pie

Chicken and leek pie is not technically suitable for a low carb diet, but if you are trying to keep your daily diet low carb as part of your lifestyle and want a treat then using a small amount of filo pastry to top your meat and vegetables could be an acceptable replacement.

When I entertained recently I decided to use the same mixture as my leek and chicken soup for the base and then portioned out the top making sure I only gave myself 50 gm of filo pastry and my guests, who do not follow low carb diets, 100 gm. It really is a wonderful dish – as a treat.

Chicken and Leek Pie

A lower carb treat.

Course Main Course
Cuisine British
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 481 kcal
Author SharonBye

Ingredients

  • 1 medium onion - chopped
  • 3 medium leeks - sliced
  • 2 cloves garlic - chopped
  • 25 gm butter
  • 2 stock cubes dissolved in 1 litre water
  • 1 tbsp wholegrain mustard
  • 400 ml tin coconut milk
  • 1 tbsp lime juice
  • 450 gm cooked chicken - chopped into chunks
  • salt and pepper for seasoning
  • 300 gm Filo pastry
  • 1 tbsp unsalted butter

Instructions

  1. Melt the butter in a large saucepan and add the onions and sweat out for a couple of minutes. Add the leeks and garlic to the onions and cook slowly for about 10 minutes until soft and transparent.

  2. Pour the chicken stock into the saucepan, add seasoning and simmer for half an hour.

  3. Add the rest of the ingredients to the pan and stir thoroughly. Bring to boil and simmer for a further 10 minutes.

  4. Strain but retain all the lovely stock.

    Place the chicken and leek mixture into a pie dish large enough to serve 6 people and then pour over some liquid until it sits just below the ingredients.

  5. Tear the filo pastry into pieces - about 10cm x 10cm - no need to be exact, this is going to be very roughly executed.

    Scrunch the pastry and lay across the top of the mixture ensuring all the mix is covered. This is the stage where you could give your guests a little extra pastry - nutrients are based on 50 gm filo portion.

  6. Melt the butter and brush over the filo pastry liberally.


  7. Cook for 10 to 15 minutes on 180 C (gas 5) or until the pastry is nice and golden.

Recipe Notes

Use the remaining liquid as a gravy to accompany your vegetables.

Nutrients per portion using 50 gm filo pastry

Calories               481

Fat (g)                   25

Carbs net (g)      41

Protein (g)           19

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