Now if like me, you have some leftover cooked chicken and a leg of ham that needs to be used and you have exhausted all recipes, I suggest you give this a try. It's very tasty and ideal if you are following a keto or low carb diet. In truth no one will tell the difference.
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| Pie by Feed Your Inner Cook |
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| Pie by Feed Your Inner Cook |
Ingredients
300g cooked chicken (or thereabouts) cut into cubes
200g ham (or thereabouts) cut into cubes, you can substitute with bacon
1 Tablespoon butter
Olive Oil
1 small or 1/2 medium carrot, diced
2 medium stalks of celery, diced
1/3 cup leek or onion, diced
2 cloves garlic, crushed
1 Tablespoon of fresh thyme or parsley, chopped
110g cream cheese (1/2 cup)
1 cup of thickened cream
1/4 cup of chicken stock
Salt and Pepper to taste
Dough
1 1/2 cups grated mozzarella
2 Tablespoon cream cheese
2/3 cup almond flour
1 medium egg beaten, to brush the top
Method
Preheat oven to 180 degrees Celsius
Heat 1 Tablespoon of butter, plus a dash of olive oil and saute leek/onion, carrots, garlic, celery and thyme.
Cook until soft and golden, about 6 minutes.
Add cooked chicken and ham and combine.
Add cream cheese, cream, stock salt and pepper, bring to the boil, reduce to a simmer and cook 1-2 minutes until cream cheese has melted and all ingredients incorporated.
Take off the heat and make the dough.
Place the mozzarella and cream cheese in a small saucepan, stir until melted and combined. Add almond flour and mix to form a dough.
Roll the dough between 2 sheets of baking paper to approx 1/2 cm thick.
Use the top of the individual pot pie dish to cut a circle with a sharp knife.
Spoon the chicken mixture into the individual pots. Place the circles of dough on top sealing the edges. Cut to slots in the pastry lid with a knife and brush the some beaten egg.
Bake for about 20 minutes or until golden.
Mamma Marmalade
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