Chicken and Ham Pot Pie

 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.

Pie by Feed Your Inner Cook

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