Pies and Pasta

Chicken Pot Pies

Growing up we had meat and three veg for dinner most nights and I could count on one hand the number of times we ate at a restaurant. I am sure I complained about it at the time. My husband, however, was raised in a family where eating out was the norm; and I suspect his childhood dinners were a little more varied.

Today, I choose plain, simple meals and I love dining in my own home. I am one of those people who can happily eat the same thing day after day after day. To avoid my husband tiring of this somewhat dull approach I whip these up. Everyone is happy.

Chicken Pot Pies

Filling

20 grams of butter

500 grams (1.1lb) of chopped chicken thighs

300 ml (approximately 1 and 1/4 cups) of cream (heavy cream)

1 cup sun dried tomato strips

200 grams (1 heaped cup) diced feta

1 cup (30 grams) finely shredded basil leaves

Crust

2 cups almond meal

40 grams finely chopped butter

1 egg

pinch of salt

Preheat your oven to 175 degrees Celsius

Melt your butter over medium heat and cook your chicken until nicely browned. Add the cream and sun dried tomato. Allow the mixture to gently simmer and reduce as you shred your basil, dice your feta