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…
Chicken, Leek, Mushroom and bacon ‘pie’
Ingredients
Filling
Lid
Instructions
Filling
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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.
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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.
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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.
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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'.
Pie 'Crust'
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Whizz the parmesan and almond flour together in a food processor.
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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.
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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.
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I served this with celeriac.
Made this tonight. Omitted the stock and used water – because I didn’t have stock. Regardless it was very good. Only issue was the “lids” maybe I used too much coconut flour or maybe I didn’t make them thick enough but I couldn’t get them to stay together. I’ll try it again next time, and there will be a next time.