Step 1

Stir together the melted butter, almond flour/meal, and salt.

Step 2

Now add the egg, psyllium husk, and coconut flour, and mix again until it forms a dough.

Step 3

Either roll between two sheets of baking parchment, or simply press into a greased and lined pie dish with deep sides or casserole dish.

Step 4

Bake at 180C/160C fan or 350F oven for 10 minutes or until just cooked and starting to brown. Remove from the oven.

Step 5

Melt the butter in a large saucepan. Add the sliced leeks and gently cook for 5 minutes, stirring occasionally, until they are wilted and cooked.

Step 6

Remove from the heat and place the leeks in a heatproof small bowl. Try to keep as much of the butter in the saucepan as you can.

Step 7

Using the same saucepan with the butter, now add the diced/cubed chicken and place it back on the stovetop. Heat and stir until the chicken is completely cooked through to the center of each piece.

Step 8

Lower the heat and add the full-fat cream cheese to the saucepan with the chicken. Stir until the cream cheese melts. Cook for a further 3-5 minutes very gently so the cream cheese thickens and creates its own sauce. Turn the heat off.

Step 9

Stir through the cooked leeks, grated/shredded cheese, salt, and pepper. Mix.

Step 10

Add the eggs. Mix again.

Step 11

Pour the low carb chicken and leek pie filling onto the cooked pie crust.

Step 12

Bake at 180C/ 160C fan/ 350F for 20 minutes or until golden on top.