chicken and bacon pie
Author: Derek (Caregiver)
INGREDIENTS:**
g Chicken, dark meat, raw
g Bacon rashers, streaky, raw
g Spring onions, bulbs and tops, raw
g Garlic Puree (GIA) (HCP added*)
g Oil, olive
g KetoCal 3:1 Powder
g Celeriac, raw
g Butter, unsalted
g Cheese, cream, Philadelphia
Directions:
1. Add the olive oil to a frying pan over med/low heat.
2. Add the chicken, bacon and spring onions - fry for 3/4 minutes.
3. Add the cream cheese and heat until melted.
4. In a small bowl, mix the Ketocal with 2 tablespoons of cold water then add to the pan - simmer don't boil.
5. Boil the celeriac in water until soft.
6. Drain the celeriac and mash with a fork, gradually adding the butter.
7. Place the chicken and bacon mix in a small oven proof dish then top with the celeriac butter mash.
8. Bake in a 170 degrees centigrade oven for 10/15 minutes or until the mash is golden brown.
9. If you want to batch cook this dish then allow it to cool before freezing. To reheat, place in 170oc oven for 20/25 minuets until golden brown and piping hot throughout.
Nutrition Information (for entire recipe):
Carbohydrate:
2.97
Calories: 437
Fat:
41.88
Protein:
10.98
Ratio:
3:1
Tags:
KetoCal 3:1 Powder3:1 ratioSavoryMain MealMeat
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
