1 cups chicken stock
60 g chicken breast fillets
1/2 stalks celery, trimmed, finely chopped
1/2 tsp fresh thyme leaves
1 tbsp cream (dairy allowance for the day)
1 tsp wholegrain mustard
Chickpea flatbread (see directions how to make below)
20 grams chickpea flour
2 tablespoon chia seeds (ground up)
Bring stock to the boil in a medium saucepan.
Add chicken; return to the boil.
Reduce heat and simmer, covered, about 10 minutes or until chicken is cooked.
Remove from heat and stand chicken in poaching liquid 10 minutes.
Remove chicken and chop coarsely.
Reserve 1/3 cup of the poaching liquid; keep remainder for another use.
In a medium saucepan, cook leek and celery, stirring, until leek softens.
Gradually stir in reserved poaching liquid, cream; cook, stirring, until mixture boils and thickens.
Stir in chicken and mustard.
Cool 10 minutes.
Preheat oven to 180
Spoon chicken mixture into dish and cover with chickpea flatbread, trim to fit dish.
Cut two small slits in top of pastry.
Bake 20 minutes or until browned lightly.
CHICKPEA FLATBREAD METHOD
Put chickpea flour into a bowl and add just a little amount of water to form a sticky dough.
Sprinkle chia seed on to bench and put dough on top to knead a little and roll out flat.
Bake in oven on rack 180′ for about 30 min or till it has turned golden and has air bubbles.
You can also add 1/2 cup of cabbage that was boiled in chicken stock and then pureeing this made the pie creamy and thicker.
By Rebecca McGrath