1. Preheat the oven to 200c. (if you want roasted veggies alongside, now is a good time to pop them in the oven on a bottom rack)
  2. Sauté leek and garlic in coconut oil over medium heat. Add button mushrooms and continue to cook until mushrooms are browning. Add chicken, broth and coriander and continue to cook for 5-10 minutes. Add coconut milk and stir to combine. Cook for 2-3 minutes or until starting to bubble. Turn off heat.
  3. While the chicken, broth and coriander and doing they’re thing, make the pastry:
  4. Hot water pastry:
    Combine the water and oil in a sauce pan over medium heat until combined. Add the flour and mix well to combine until smooth dough forms. Turn out and knead until smooth and elastic. Roll out between 2 sheets of non-stick baking paper until about 2-3mm thick. Cut rounds the size of your pie tins. (I just turn my pie tins upside down and use them like cookie cutters)
  5. Nut pastry:
    Blitz up your nuts and seeds in a food processor until starting to form a meal. I don’t like to over pulse as i like the crunch of the seeds and nuts. Add melted coconut oil and water (not too much water though!!) and mix to combine. You do not want it looking like a bircher muesli. The point of the water and oil is just to make the nuts stick together and get crispy AF.
  6. Once you have your pastry, add the chicken mix into your pie tins and top with pastry. Sprinkle with salt and pepper and cook for 15-20 minutes or until golden (also depending on the size of your pie tins)
  7. Serve with your choice of vegetables, either steamed or roasted

chicken mushroom and leek pot pies-5232