It appears to be a great British tradition to have pies. Chicken and leek pie, Steak and kidney pie, pork and apple pie… I suppose I rather like pies, but I’m not a huge fan or anything. And I certainly can’t be arsed to make pies – all that faffing around with pastry etc. Besides, I don’t do carbs, so that saves me a lot of bother. But when I looked in the fridge and saw that we had chicken, leeks and mushrooms – it just sounded like an invitation to do something pie-like.
Without the whole pastry thing, of course. So this kinda follows on from the whole ‘burnt cheese’ business…
For the filling
- healthy splash or two of olive oil
- 2 chicken breasts (about 500g if you’re measuring. Or you can use thighs or whatnot….)
- 3 slices of bacon chopped up. I used a 100g or so pack of pre-chopped bacon. Lazy or what?
- 2 leeks
- 120g or so of mushrooms, chopped
- 1 tbsp butter
- 1 tbsp almond flour (or coconut flour I suppose)
- 500ml hot chicken stock
- 1 tbsp parsley
- 1 tbsp thyme
For the ‘crust’
- 2 tbsp of parmesan
- 2 tbsp of almond flour (who am I kidding – I didn’t measure this bit!)
- Heat oil in a large skillet. Add the chicken and cook for about 5 minutes, until the chicken is browned all over. Using a slotted spoon remove the chicken and keep to one side.
- Throw the bacon in the pan and cook for a bit before adding the leek and the mushrooms. Carry on cooking for about 3 minutes stirring occasionally until the leeks are kinda soft. Remove all of this and stick it to the side with the chicken.
- Add the butter to the pan and melt over a medium heat, add the almond flour and stir well to incorporate all the flour into the butter – kinda paste like. Then slowly add the hot chicken stock, stirring all the time until a smooth gravy is created, cook and stir for about 3 minutes. At this point, you might want to transfer it to a bigger pot (like a dutch oven thingie) unless you have a really big skillet. Add the chicken, leeks, bacon and mushrooms into the gravy, add the parsley and thyme and season generously with sea salt and black pepper.
- Let this simmer on a low heat for about 10 or 15 minutes – it’ll sorta thicken up. While it’s doing that, make the ‘crust’.
- Whizz the parmesan and almond flour together in a food processor.
- Sprinkle a tablespoon or more into a non-stick frying pan in a pancake sorta shape – not too big – and cook until melted/crispy. Then flip.
- I made about 4 lids. Do them individually, then leave to cool off on a plate.
- Dish out the pie filling and top with a cheese lid.
- I served this with celeriac.