The following only serves as a guide. Actual figures will vary depending on specific ingredients used.
A Chicken and Leek pie is the perfect winter-warmer, comfort food at its finest, no less. It’s very rich and will warm you from the inside.
That said, it was easily one of the best things I’ve ever tasted, right up there with the Mousakka.
Cream is a great way to help get your fat intake up, much like using cream cheese in a cheesecake
Wash the Leeks thoroughly, they take in a lot of dirt when they’re growing. Otherwise, slice the Leeks thinly, and throw in a pan. Drizzle olive oil over the top and turn the pan to a medium heat, remembering to stir every few minutes.
While the Leeks are having a casual sauté, cut the meat into small pieces.
By the time you’ve finished that, take the leeks out of the pan and into a bowl or similar to sit for a moment, then put the meats into a pan and cook them on high.
Add the Leek back into the pan with the meat, as well as a little drizzle of olive oil, turning the pan down to a medium heat, and remembering to stir.
Cut up the sole carrot, and put it in the pan with everything, as well as pouring in the cup of wine. Keep the pan on a medium heat and allow it to reduce slightly.
This is where things start to take a turn for the awesome. Cut the parsley first, and my suggestion is, and this applies to anything even remotely similar to parsley, such as basil, cut it with scissors in a bowl
Put the parsley straight in, and add in the 300mL of Cream. Allow it to reduce so that it is relatively thick.
If you’ve been here before, you’ll have read my complaining about being gluten intolerant. Of course, nearly anything made of wheat and keto don’t work, they’re basically oil and water. So naturally, I had to figure out how to make a crust that works for this.
You’ll need to use:
It’s much easier to use if the butter is at room temperature so it’s soft. Otherwise:
And that’s it.
Move the Chicken and Leek mix into the baking dish like this, and lay the pastry over the top, adding into an oven on about 200º C
Once the crust has become slightly crispy, and importantly, browned, remove the pie from the oven, and let it rest for 20 minutes before eating.