OLD-FASHIONED CHICKEN PIE

SERVES 6 MAKES 1 ROUND 20CM PIE

KEEP ON TRACK per serving

FAT 46G CARBS 12G PROTEIN 36G

FOR THE PARMESAN PASTRY 180g mozzarella, grated 60g Parmesan cheese, grated 45g medium fat cream cheese 1 egg, lightly whisked ½ tsp baking powder ½ tsp salt 1½ cups almond flour

FOR THE CHICKEN FILLING 2 tbsp olive oil 2 tbsp butter 1 onion, peeled and finely chopped 1 celery stick, finely chopped 2 garlic cloves, finely chopped 250g portobellini mushrooms, wiped clean and sliced 5 sprigs fresh thyme, leaves picked and chopped 1 cup cream ½ tsp salt ½ tsp black pepper 1 whole rotisserie chicken, deboned, skin off and shredded 1 tbsp sour cream handful flat-leaf parsley, finely chopped 1 egg, lightly whisked with a pinch of salt for egg wash 1. Place the mozzarella, Parmesan and cream cheese in a medium microwave-proof bowl. Microwave on full for 2 minutes or until the cheeses are completely melted. 2. Add the egg, baking powder, salt and almond flour. Mix until well combined. Use your hands to bring the dough together. 3. Place the dough on plastic wrap and spread it out with your fingertips to form a flat disc. Cover with the plastic wrap and place it in the fridge to rest for 30–40 minutes or until cooled. 4. For the filling: Heat the olive oil and butter in a large saucepan over medium-high heat. Fry the onion, celery and garlic for 2–3 minutes. Drizzle some more olive oil in the saucepan and add the mushrooms and thyme. Fry for 4–5 minutes until golden. 5. Add the cream, season with salt and pepper and simmer for a few minutes until the sauce starts to thicken. When it slightly coats the back of a metal spoon add the shredded chicken and sour cream. Stir, but not too much. 6. Let the mixture cool down a bit. When it is room temperature, stir in the chopped flat-leaf parsley. Set aside until needed. 7. Preheat the oven to 180°C. 8. Take the pastry out of the fridge and roll out between two sheets of baking paper to about 1cm thick. Spoon the chicken mixture into a 20cm ovenproof pan or pie dish. 9. Cover the chicken filling with the Parmesan dough. Cut off the excess dough and use a fork to seal the rim. 10. Brush the pastry with egg wash and bake for 20–25 minutes or until golden brown. Serve warm out of the oven.