Chicken and Leek Pie

Servings, Time, and Ingredients

Servings: 5

  • 2 Leeks
  • 500g Chicken Breast
  • 100g Bacon
  • 250mL White Wine
  • 1 Carrot
  • Bunch of Parsley
  • 300mL Cream
  • Salt & Pepper
  • Pastry ingredients below!

Nutritional Information

The following only serves as a guide. Actual figures will vary depending on specific ingredients used.

Protein: 25g

Fat: 42g

Carbs: 5g

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


Step 1: Leek

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.

Step 2: Chicken and Bacon

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.


Step 3: Bringing Sexy Leek Back

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.

Step 4: Carrots and Wine

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.

Step 5: Cream and Parsley

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.

Step 6: The Pastry

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:

  • 1 cup of Almond Meal
  • 2 Tbsp Water
  • 1 Tbsp Sweetener
  • 25g Butter
  • and a little Salt

It’s much easier to use if the butter is at room temperature so it’s soft. Otherwise:

      Mix Butter and Almond Meal
      Mix in sweetener and salt
      Mix in water

And that’s it.

Step 7: Crust time

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

The Finished Product

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.

9 comments on “Chicken and Leek Pie”

    • Aaron

      Easily one of the more underused that’s for sure. I really like it though, I’m trying to come up with other ways to use it that aren’t pies or soup.

    • Aaron

      Props for keeping it Paleo, as I do try to where possible, except dairy, be damned if I’m ready to give that up. I have two kinds of fish dishes coming up, including Kokoda, which I think will be fantastic, but perhaps challenge some, being uncooked fish 😀

  • Emarie

    I left out the lone carrot and added 8 ounces of fresh mushrooms (sautéed with the leeks) instead. Although I have made traditional wheat flour-based pie crust in the past, I had never attempted an almond flour pastry before. Mine came out a bit soggy, more like a batter, so I added a tablespoon of coconut flour (the solution to almost all overmoist food mixes) and let the pastry mix sit in the fridge for a few minutes. While it wasn’t like a traditional “pie crust,” it was workable yet needed to be added to the top of the pie in sections.
    I baked this at 400 Fahrenheit for 45 minutes, then let it sit as you suggested. BRILLIANT. Creamy, savory, and everything a “pot pie” should be (that’s what we call this type of dish in the States). Thanks for another great keto-friendly recipe. You rock, Aaron! 😉

  • Shannon

    Is there anything else to use instead of almond flour? I am allergic to almonds and feel like there should be another option for all the fun recipes!

    • Aaron

      You could certainly try other nut flours and perhaps one of the best alternatives, coconut flour. The latter of which I’ve tried but never 100% by itself, so I can’t attest to how it will go

  • Shannon

    Thanks for your quick reply! I will definitely have to give that a shot! After a few months of keto I want to expand what I’m doing in the kitchen

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