Name: Chicken and Leek Pot Pies
Prep time: 30 min
Cook time: 20 min
Ingredients: 1 tbsp extra virgin olive oil; 500 g chicken thighs, (boneless and skinless, cut into small pieces); 1 large leek, (pale section only, thinly sliced); 2 garlic cloves, (crushed); 1 tsp thyme leaves, (fresh plus extra to serve); ½ cup gluten-free chicken stock; ½ cup thickened cream; 1 tbsp Dijon mustard; salt and pepper (to taste); 1 tsp cornflour; 1 tbsp cold water; 2 tbsp flat-leaf parsley, (finely chopped); 2 cups mozzarella cheese, (grated); 1½ cups almond meal; 1 tbsp psyllium husk powder; ⅓ cup cream cheese, (room temperature); 1 egg, (beaten); 1 egg, (beaten; for brushing)

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Chicken and Leek Pot Pies

Cold night? Warm pie. These Chicken & Leek Pot Pies are creamy, golden-topped comfort, minus the carb overload. Filling, flavour-packed and ready whenever the craving hits.

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