Chicken, leek and tarragon pie
When this British classic is served with boiled vegetables (but no potatoes), it makes a great low potassium meal.
Chef
Ingredients
2 tablespoons vegetable oil
1 onion
2 medium leeks, (approx. 300g)
4 chicken breasts, skinless (approx. 600g)
1 garlic clove
1 low salt chicken stock cube
150ml boiling water
142ml carton double cream
1 tablespoon fresh tarragon
375g pack ready-rolled puff pastry
1 medium egg
150ml white wine (optional)
Β½ small savoy cabbage (approx. 320g)
Method
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Step 1
Pre-heat the oven to 220C/gas mark 7. Heat the oil in a large frying pan over a medium heat. Peel and finely chop the onion. Wash, trim and thickly slice the leeks. Add the onion and leeks and cook for 4-5 minutes until softened.
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Step 2
Cut the chicken into bite sized pieces and add to the onions and leeks, stirring for another 4-5 minutes. Crush and stir in the garlic, add the wine (if using) and simmer until reduced by two thirds. Make the chicken stock then pour in to the pan and simmer until reduced by half. Add cream, and roughly chopped tarragon, boil then simmer for 5-6 minutes until thickened. Spoon into a pie dish and cool.
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Step 3
Brush a little water along the edge of the pie dish. Unroll the pastry and cut a piece large enough to cover the dish. Press down the edges and trim off the excess using a knife. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill in the fridge for 15 minutes.
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Step 4
Beat the egg and brush over the pastry. Bake for 40-45 minutes until the pastry is golden. Shred the cabbage leaves, place in a large saucepan and cover halfway with water. Bring to the boil and cook for 3-5 mins or until tender. Drain and discard the water.
Food facts
Carbohydrate is provided by the pastry so there is no need to add potatoes to this meal. The carbohydrate value has been provided for those who have been trained in insulin adjustment.
When served with a portion of cabbage, this is a low potassium meal. Avoid serving with potatoes if you are on a low potassium diet.
The pie is high in phosphate from the chicken. If you have been prescribed a phosphate binder ensure you take them with this dish.
A portion of this pie is high in protein, making it a good meal if you are on dialysis. If you have been advised to reduce your protein, keep your portion of chicken small.
Use gluten-free puff pastry.
Replace the chicken with meat-free chicken-style pieces or tofu.
Replace the chicken with meat-free chicken-style pieces or tofu. A soya cream alternative can be used and the pie brushed with a plant-based milk rather than egg.
If you want to reduce the amount of fat you eat, use half-fat crème fraiche instead of the double cream and consider using filo pastry instead of puff pastry.
The wine can be replaced with an additional 150ml of chicken stock. Alternatively, you can use 1 teaspoon dried tarragon in place of fresh herbs.
The pie is best served hot from the oven but leftovers could be cooled, refrigerated and eaten within two days. Reheat thoroughly until piping hot.