Chicken, Leek & Broccoli Pie
by Keto Fitness ClubYou'll also find this recipe on page 45 of the FFS! Cookbook.
We use either the suet pastry or shortcrust pastry for the topping.
FILLING ONLY - Makes 4 portions.
Each portion (using mascarpone) contains:
311 Calories / 3.5g Carbs / 33.9g Protein / 17.7g Fat
Each portion (using soured cream) contains:
271 Calories / 3.8g Carbs / 32.8g Protein / 13.5g Fat
Head to the pastry recipes for those macros :)
Ingredients
30ml Olive Oil or 30g Butter
500g Diced Chicken Breast (or swap this for Turkey Breast)
100g Leeks, finely sliced
200g Broccoli Florets
1 Vegetable / Chicken Stock Cube
100g Mascarpone Cheese or Soured Cream
1 tsp Dried Parsley or Mixed Herbs
Pastry of choice - we use either the suet pastry or shortcrust pastry.
Directions
Preheat the oven to 180°C.
Heat the oil / butter over a medium heat and add the chicken and leeks together. Fry for 3-5 minutes, turning the chicken to ensure all sides turn from pink to white.
Add the broccoli, combine everything in the pan together, reduce the heat to low and cover with a lid. Allow to cook for 5-8 minutes - this will allow the broccoli to soften and the chicken to fully cook.
There should be a little moisture in the pan from this part of the cooking process. If not, add around 50ml water and then crumble the stock cube over the mix. Ensure the stock cube is fully combined.
Replace the lid and allow to cook for 2-3 minutes.
Add the mascarpone cheese / soured cream and thyme. Stir to melt this through the dish.
Pour the mix into a pie dish.
Roll your pastry of choice between 2 sheets of greaseproof paper and place this over your pie filling. Bake for 25-30 minutes, until the pastry is golden.
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