Free Healthy Recipe - Chicken leek and mushroom lattice pie

Low GI, Low sugar

This is the kind of food you can comfortably enjoy on a weight loss diet when you are fasting intermittently. It's still full of good nutrition but higher in calories than typical meals designed for a 7-day weight loss program. I like the flexibility, particularly in winter to enjoy comfort foods, like this pie, on non-fasting days and carefully restrict my intake down to 500 calories for 2 days a week.

1 small chicken
1 leek washed thoroughly
1 carrot peeled
½ tsp peppercorns
½ tsp salt
250 g mushrooms
2 tbs olive oil
½ tbs lemon juice
2 tbs creme fraiche
1 sheet puff pastry
1 egg beaten

Fill a large stockpot with water and place the chicken into the pan.
Cut the green leaves off the leek, discard any outer withered leaves, and place the rest in the pot with the carrot, bay leaves, peppercorns, and salt.
Place on the cooktop over medium to high heat and bring the water to a boil. Reduce the heat to a low simmer, cover the pan and cook for 45 minutes.
Remove the chicken and strain the cooking water (stock) into a large jug. Set aside to use later. Allow the chicken to cool before removing the meat from the carcass.

Preheat the oven to 190°C.
Wash the remaining white part of the leek and slice finely.
Place the diced mushrooms in a steamer basket with ½ cup of water in the pan below. Steam the mushrooms for 15 minutes. Retain the water to use later.
Heat the olive oil in a large frypan and add the leeks. Sauté for 3 - 4 minutes until soft.
Add the flour and stir through the leeks for about 1 minute. Stir in the water from the mushroom pan and continue stirring until well combined.
Take 1 ½ cups of the stock used to cook the chicken and slowly stir into the pan to make a smooth creamy sauce. Add the lemon juice, crème fraiche and season to taste..
Fold through the steamed mushrooms and chicken and transfer to a pie dish.
Defrost a sheet of puff pastry. Slice into lengths approx. 2 cm thick and arrange in a lattice design over the top of the chicken filling.
Brush the pastry with beaten egg and place in the oven at 190 C for 25 - 30 minutes until the pastry is golden.
Serve with accompanying green veggies.

Use the remaining chicken stock to make soup.

Makes 4 servings

Scale recipe to serves

Prep Time: 80 mins
Cooking Time: 25 mins
Ready in: 105 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 2930 kj
Calories 700 kcal
Fat 40 g
Saturated Fat 9 g
Total Carbohydrate 25 g
Total Protein 58 g
Fibre 3 g

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