Keto Chicken & Leek Pie
One of my favourite pies because its so creamy, flavourful and even better becauase this is a delicious Keto version!
100gm (3.5oz) cold butter
100gm (3.5oz) almond meal/flour
2 large eggs
2 egg whites
100gm (3.5oz) coconut flour
1 tbsp psyllium husk
1 tbsp olive oil
2 chicken breasts, cut into small dice
2 stalks leek, sliced (white part)
4 garlic clove
1 large onion, diced
½ cup cream
1 ½ cup dry white wine (or chicken stock)
2 tsp cornflour/starch + 2 tbsp water slurry
150gm cheddar, grated
1 tsp thyme & oregano
salt & pepper to taste
Keto Pie Crust
Add almond flour, coconut flour and your cold butter (cut into cubes). Using your fingers, rub butter into the the flour mixture until you get a breadcrumb consistency. This can also be done in a food processor.
Add eggs, egg whites and mix into the mixture. Transfer the dough into a floured working surface and bring it together into a ball. Wrap with plastic wrap and chill for at least 1 hour before use.
Preheat oven to 180°C/350°F. Prepare a pie dish and set aside.
Heat large fry pan over med heat with olive oil. Add chicken to the pan and sauté until lightly browned.
Add the garlic, leeks and onion until translucent, ensure that you do not burn.
Add salt & pepper and herbs, cream and cheese. The heat will start to soften the cheese and create a delcious sauce.
Deglaze the pan with the wine/chicken stock ensuring you lift any fond (caramelised flavour on the pan).
Add a small amount of corn flour/starch mix, stirring well to combine as it thickens. Mixture should have nice amount of sauce, but not be runny. Add more corn flour mixture or wine and stir until desired thickness.
Pour into cooled pie crust & flatten out. Top with more grated cheese and bake for 10-15 mins, or until nicely browned.
Serve warm with salad.