Keto Creamy Chicken & Leek Parcels
Ingredients:
For the filling:
- 1 tablespoon olive oil
- 2 small leeks, finely sliced
- 2 cloves garlic, minced
- 1 ½ cups cooked chicken, shredded or chopped
- ½ cup cream cheese, softened
- ¼ cup heavy cream
- ½ cup shredded mozzarella or cheddar
- Salt & pepper, to taste
- Optional: pinch of thyme or dried herbs
For the dough (Fathead Dough):
- 1 ½ cups shredded mozzarella cheese
- 2 tablespoons cream cheese
- ¾ cup almond flour
- 1 egg
Instructions:
- Make the filling:
- Heat olive oil in a skillet over medium heat. Sauté the leeks until soft (5–6 minutes), then add garlic and cook another minute.
- Stir in cooked chicken, cream cheese, heavy cream, shredded cheese, and herbs (if using). Season with salt and pepper.
- Cook for 2–3 minutes until everything is combined and creamy. Remove from heat and let cool slightly.
- Prepare the Fathead dough:
- In a microwave-safe bowl, melt mozzarella and cream cheese together (about 60–90 seconds), stirring until smooth.
- Mix in almond flour and egg. Knead until a smooth dough forms (use oiled hands if sticky).
- Assemble the parcels:
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
- Divide the dough into 4 equal parts. Roll each piece between two sheets of parchment paper into a rectangle or oval.
- Spoon the creamy chicken-leek filling onto one half of each piece, leaving a border. Fold over and seal the edges by pressing with a fork.
- Bake:
- Place parcels on the tray. Optionally brush with a little egg wash for shine.
- Bake for 18–22 minutes, or until golden and cooked through.
Serving Ideas:
- Serve with a side of leafy greens or a simple keto salad.
- Great for meal prep—just reheat in the oven or air fryer for crispiness.
Let me know if you want a dairy-free version, or to use coconut flour instead of almond!
