Ingredients

  • 1 roast chicken, shredded
  • 1 leek, chopped
  • olive oil
  • 1 onion, chopped
  • 50g Nutalex butter or organic butter
  • 50g gluten free flour
  • 600ml almond milk
  • 1 cup frozen chopped vegetables (optional)
  • salt & pepper
  • gluten free puff pastry, defrosted

Directions

  1. Preheat oven to 170 deg
  2. In a pan over high heat, add olive oil & onion. Cook for a few minutes until softened
  3. Add leeks & 2 tbsp water. Cook until leeks have softened
  4. Remove mixture from pan & add butter over medium heat
  5. Once melted, add flour & stir with a whisk or fork until combined
  6. Add almond milk slowly & stir until a thick sauce is formed
  7. Season with salt & pepper
  8. Add leek mixture & chicken & stir until thickened
  9. Add mixture to a pie dish & top with puff pastry
  10. Bake for 30 mins, or until golden
Nutrition Facts
4 servings per container
Serving size 1
Amount per serving
Calories 500
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 10%
Trans Fat 2g
Cholesterol 5mg 2%
Sodium 2mg 1%
Total Carbohydrate 11g 4%
Dietary Fiber g 0%
Total Sugars 15g
Includes g Added Sugars 0%
Protein 11g
Iron 20mg 112%
Not a significant source of vitamin D, calcium, or potassium.
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.