Chicken pie with courgette topping
|1 tsp dried rosemary|
|1 tbsp duck fat|
|5 bacon rashers|
|1 tbsp coconut flour|
|1 1/2 cups chicken stock (homemade)|
|freshly ground black pepper|
|4, thinly sliced into ribbons courgettes|
|1 tbsp cream cheese|
|cooked whole chicken|
|2 tbsp melted duck fat|
- Heat the duck fat, toss in the finely chopped leeks and chopped bacon and sauté until translucent. Then stir in the rosemary and coconut flour and cook for 1 minute.
- Add the stock and cream cheese and stir well to combine. Bring to the boil and allow to simmer for 5–10 minutes or until thickened. Stir in the cooked shredded chicken and season. Allow to cool.
- Preheat the oven to 180ºC. Place the cooled chicken mixture into a pie dish, slice the courgettes into ribbons with a vegetable peeler, dip the courgette ribbons in the melted duck fat and arrange on top of the pie. Bake in the oven for 30 minutes.