October 26, 2019 / In food , chicken / Tagged as: chicken, leek, coconut flour, potato, lemon, parsley, creme fraiche, mustart

Chicken and Leek Pie

Total Cook Time

50 minutes

Ingredients

  • 500g chicken, chopped into 2cm cubes
  • 500g parsnip
  • 300g floury potato
  • 2 tbsp cornflour or coconut flour
  • 2 tbsp olive oil
  • 4 leeks
  • grated zest 1 lemon
  • 2 tbsp chopped parsley
  • 2 tbsp crème fraîche
  • 1 tbsp wholegrain mustard

Method

  1. Preheat oven to 200C/fan.
  2. Peel the parsnips and potatoes anc chop into chunks. Boil for 15 mins or until tender.
  3. Chop chicken into chunks and toss in cornflower or coconut flour. Cook in a pan for 5-10 minutes until partially cooked.
  4. Chop up leeks and cook in a little olive oil on a medium heat for 2-3 minutes until they start to soften.
  5. Add the chicken to the leeks. Add 200ml from the cooking parsnips/potatoes.
  6. Gently simmer for 10-15 until chicken is fully cooked.
  7. Remove from the heat and stir in the lemon zest, parsley, crème fraîche and mustard.
  8. Pour leek/chicken mix into a pie dish. Spoon over the mash and spread roughly with a fork to seal in the filling.
  9. Bake for 25 mins until the topping is crisp and golden.

Notes