Chicken Leek & Mushroom Pro Pot Pie
Servings: 2
Equipment
- Hob
- Rolling Pin
- Oven
Ingredients
Pastry
- 100 g Ground Almonds
- 25 g Coconut Flour
- ¼ tsp Baking Soda
- pinch Salt
- 50 g Butter
- 1 Egg
Filling
- 1-2 tbsp Butter
- 1 White Onion diced
- 1 Leek sliced
- 5 Mushrooms sliced
- 2 Garlic Cloves
- 1 tbsp Chickpea Flour
- pinch Pepper
- pinch Salt
- 200 ml Chicken Stock
- 1 tsp Dijon Mustard
- 1 Chicken Breast chunked
Instructions
Pastry
- Mix all dry ingredients together: ground almonds, coconut flour, baking soda and salt.
- Mix in butter with hands to dry ingredients.
- Mix in most of the egg, saving 1-2 tsps for glazing the pastry before baking.
- Place in fridge to firm up.
Filling
- Add the butter to the pan and slowly fry onions on a low heat.
- Add in the leeks, when they are half cooked add the mushrooms and garlic. Fry until cooked.
- Sprinkle with chickpea flour.
- Slowly add in chicken stock and stir to thicken. Season with salt and pepper.
- Season with salt, pepper and dijon mustard.
- Pour into cooking dish and add in pieces of cooked chicken.
Combine
- Preheat oven to 180°C.
- Using a rolling pin and two pieces of greaseproof paper roll the pastry out to desired shape.
- Place on top of filling and fold in the edges to form a crust. You can use the edge of spoon to create a crimped edge. And if desired make any decoration you like.
- Brush the remaining egg over the top of the pastry.
- Bake in the oven for 20 minutes until the pastry looks golden.