Free Healthy Recipe - Chicken and Leek Wholecrust Pie

Dairy free, Low fat

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Just because you have chosen to eat healthily doesn't mean you have to forsake all those comforting meals your parents introduced you to. A pie doesn't have to be surrounded with pastry to taste great; a layer over the top is just enough to feel you've indulged.

1 onion diced
350 grams organic chicken breast, cubed
2 leeks finely sliced
¼ cup olive oil
1 zucchini sliced
1 tbsp dill, chopped

With the pastry blade in your food processor, add the two flours and olive oil and mix. Once combined slowly add the cold water one tablespoon at a time until it forms a ball of dough. Place in the refigerator in a plastic bag until you're ready to roll it out.

In a nonstick fry pan, heat 1 tbsp olive oil and saute the onion, leek and fennel for three minutes until soft. Add the chicken and cook for a further two minutes until seared on all sides. Add the stock, dill and star anise and bring to the boil. Reduce to simmer. In a small bowl, mix the powdered kudzu with a small amount of water to make a paste. Add the kudzu paste to the pan and stir. Simmer for thirty minutes. Add the zucchini and cook for a further five minutes before setting aside to cool. Preheat oven to 180 C.

After chicken mixture has cooled, place in a 10cm square pie dish. Roll the pastry to approx 3mm thickness, and lay it over the top of the chicken. Make a slit in the top of the pastry. Place in the oven and cook for 30 minutes. If pastry starts to brown too quickly, cover with a sheet of foil.

Makes 4 servings

Scale recipe to serves

Prep Time: 70 mins
Cooking Time: 30 mins
Ready in: 100 mins

Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 1930 kj
Calories 461 kcal
Fat 25.1 g
Saturated Fat 4.5 g
Total Carbohydrate 29.7 g
Total Protein 26.5 g
Fibre 6.2 g

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