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<blockquote data-quote="Squire Fulwood" data-source="post: 2284309" data-attributes="member: 44622"><p>I got this recipe from my sister since people complimented her on her pie. I realised that there wasn't much in it that would bother a diabetic except for the 30gm of flour and the pie crust. The dish serves about 6 so you get about 5gms of flour each if you throw the crust into the dustbin. I have tried this fresh out of the oven, cold out of the fridge and microwaved from frozen and it is delicious in all cases. The flaky pastry does not survive freezing very well but who cares. I have plans to use the filling for other dishes since it seems indestructable.</p><p></p><p>CHICKEN AND LEEK PIE</p><p></p><p>60g (2oz) butter</p><p></p><p>2 large leeks finely sliced</p><p></p><p>Flaky pastry (one sheet from Tesco was enough)</p><p></p><p>4 spring onions</p><p></p><p>Mushrooms or anything you like (optional)</p><p></p><p>1 clove garlic, crushed</p><p></p><p>30g flour</p><p></p><p>375ml chicken stock</p><p></p><p>125ml cream</p><p></p><p>Chicken, cooked (this is not specified as to weight. I intend to buy diced breast for the next one). Must be cooked first.</p><p></p><p>60ml milk</p><p></p><p></p><p>Preheat oven to 180 (fan)</p><p></p><p>In a deep pan melt the butter and add the leeks onions and garlic.</p><p></p><p>Cook over low heat for (poss.) six minutes until the leek is soft but not browned.</p><p></p><p>Sprinkle in the flour and mix well.</p><p></p><p>Pour in the stock gradually and cook, stirring well until thick and smooth.</p><p></p><p>Stir in the cream and add the chicken. How much chicken is not specified but I plan to buy diced breast for the next one. Must be cooked.</p><p></p><p>Put the mixture in a pie dish (8 inch) and set aside to cool.</p><p></p><p>Cut pastry to fit pie dish. Paint around the rim of the pie dish with a little milk. Put the pastry on top and seal around the edge firmly. Decorate the edge with a fork.</p><p></p><p>Put a small hole in the top of the pie to let the steam out. Place the pie in the heated oven for 25/30 minutes or until the top is brown and crispy.</p></blockquote><p></p>
[QUOTE="Squire Fulwood, post: 2284309, member: 44622"] I got this recipe from my sister since people complimented her on her pie. I realised that there wasn't much in it that would bother a diabetic except for the 30gm of flour and the pie crust. The dish serves about 6 so you get about 5gms of flour each if you throw the crust into the dustbin. I have tried this fresh out of the oven, cold out of the fridge and microwaved from frozen and it is delicious in all cases. The flaky pastry does not survive freezing very well but who cares. I have plans to use the filling for other dishes since it seems indestructable. CHICKEN AND LEEK PIE 60g (2oz) butter 2 large leeks finely sliced Flaky pastry (one sheet from Tesco was enough) 4 spring onions Mushrooms or anything you like (optional) 1 clove garlic, crushed 30g flour 375ml chicken stock 125ml cream Chicken, cooked (this is not specified as to weight. I intend to buy diced breast for the next one). Must be cooked first. 60ml milk Preheat oven to 180 (fan) In a deep pan melt the butter and add the leeks onions and garlic. Cook over low heat for (poss.) six minutes until the leek is soft but not browned. Sprinkle in the flour and mix well. Pour in the stock gradually and cook, stirring well until thick and smooth. Stir in the cream and add the chicken. How much chicken is not specified but I plan to buy diced breast for the next one. Must be cooked. Put the mixture in a pie dish (8 inch) and set aside to cool. Cut pastry to fit pie dish. Paint around the rim of the pie dish with a little milk. Put the pastry on top and seal around the edge firmly. Decorate the edge with a fork. Put a small hole in the top of the pie to let the steam out. Place the pie in the heated oven for 25/30 minutes or until the top is brown and crispy. [/QUOTE]
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