Creamy Chicken and Leek Pie with Almond Crust for Paleo Diet
Discover this Creamy Chicken and Leek Pie with an Almond Crust recipe perfect for a quick and easy Paleo lunch. Aromatic leeks and tender chicken smothered in a rich almond butter cream sauce, baked inside a delicious almond flour crust. Make this delectable pie for your next Paleo meal!
Allergens
Almonds (in the crust), Coconut (in the sauce)
Ingredients
- 2 cups cooked chicken, shredded 2 large leeks, white and light green parts only, thinly sliced 1/4 cup unsalted almond butter 1/2 cup coconut milk 1 tbsp olive oil Salt and pepper to taste 1 9
- inch pie crust made from almond flour
Instructions
- Preheat the oven to 350°F (175°C). In a pan, heat the olive oil over medium heat. Add the leeks and cook until softened, about 5 minutes. Stir in the almond butter and coconut milk, cooking until well combined and heated through. Season with salt and pepper to taste. Fold in the cooked chicken and remove from heat. Pour the chicken mixture into the prepared almond flour pie crust. Bake for 25 30 minutes or until golden brown and bubbly.
Chef’s Insight
The combination of creamy chicken and leek filling with a crunchy almond crust creates a perfect texture balance in this dish.
Notes
This recipe is perfect for a Paleo lunch and can be easily adjusted to accommodate various dietary restrictions.