Gluten Free Chicken, Leek and Mushroom Pie
This gluten free pie has everything you need for a complete meal. The filling is packed with protein and complex, fibre rich carbohydrates whilst the almond meal base gives you that dose of healthy fats that will leave you feeling full and satisfied. You can also change up the filling to include as many vegetables and flavours that you desire.
2 cups blanched almond flour
pinch sea salt
2 tablespoons coconut oil
1 tablespoon olive oil
1 leek, sliced
500g chicken thigh fillets, diced
200g mushrooms, sliced
4 silverbeet leaves, stalk removed and shredded
½ cup of vegetable stock
Salt and pepper to taste
Preheat oven to 175 degrees
Prepare your dough by placing the almond flour and sea salt in a food processor and pulse a couple of times. Add the coconut oil and egg and pulse until it forms a ball.
Press mixture into a non-stick 24cm pie dish and bake in the oven for 8-10 minutes until it browns slightly. Remove crust from oven once cooked and set aside keeping the oven on.
Prepare your filling whilst crust is baking. Heat 1 tablespoon of oil on a medium heat. Add the leek and saute for 5 minutes. Then add the thigh fillets, stirring regularly so that the meat does not stick and leeks don’t burn. Once chicken has been browned, add the mushrooms, silverbeet, vegetable stock and seasonings and allow to simmer for 5 minutes.
Transfer the mixture into the prepared pie crust and then bake in the oven for a further 15-20 minutes.
Serve with a beautiful side salad.