Chicken and Leek Pie

| Serves 4-6 |

Ingredients

2 tbsp coconut oil

1 large leek, finely sliced

1 medium carrot, diced

500g chicken breast*, diced

2 medium zucchini, grated

300ml chicken stock (make your own using this recipe)

1 tbsp dijon or wholegrain mustard (optional)

2 tbsp sour cream** (optional)

salt and pepper to taste

1 sheet puff pastry

Method

Heat the coconut oil in a frying pan over a medium heat.

Add the leek and carrot and sauté for 5-8 minutes or until both are tender.

Add the chicken to the pan and cook for a few minutes before adding the stock and grated zucchini. Season with salt and pepper.

Bring to the boil, then reduce to a simmer. Leave to cook for 20-30 minutes or until most of the liquid has evaporated.

At this point, turn off the heat and stir through the mustard and sour cream.

Transfer the mixture to a pie dish and top with the puff pastry. Pierce a few holes in the pastry with a knife for steam to escape.

Bake the pie at 200°C for 15-20 minutes or until the pastry is golden.

Serve with steamed green vegetables and enjoy.

*You can also make this recipe with leftover poached or cooked shredded chicken. Simply add the cooked chicken once the veggie mix has reduced down, just before stirring through the mustard and sour cream.

**You can skip the sour cream completely or use cream, creme fraiche, cream cheese or greek yoghurt instead.