Chicken, leek and mushroom piemakin

Chicken, leek and mushroom piemakin

OMG! I Can Eat That?
Mark Roper


Quantity Ingredient
1 tablespoon olive oil
2 small skinless chicken fillets, cut into cubes
2 garlic cloves, crushed
2 leeks, finely sliced
12 swiss brown mushrooms, sliced and cut into quarters
1 sprig thyme
1 sprig rosemary, finely chopped
sea salt and freshly ground pepper
2 tablespoons greek yoghurt

Zucchini ‘crust’

Quantity Ingredient
1 small zucchini, peeled and grated
1 egg, whisked
50g light mozzarella cheese, grated
50g parmesan cheese, grated


  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. To make the zucchini crust, combine the zucchini, egg and mozzarella cheese in a bowl. Spread this mixture onto the baking paper, making four circles in the shape of a pie lid.
  3. Bake for about 20 minutes, or just until the zucchini crust starts to change colour. Remove from the oven and leave on the baking paper to cool.
  4. Heat the olive oil in a non-stick frying pan over medium heat. Cook the chicken for about 5–6 minutes. Remove the chicken with a slotted spoon, leaving the juices in the pan, and set aside.
  5. Add the garlic and leeks to the pan. Sauté for about 5 minutes, stirring constantly and making sure the leeks and garlic don’t brown too much. Add the mushrooms, thyme, rosemary, sea salt and pepper and cook for another 6–8 minutes. Stir in the yoghurt.
  6. Divide the mixture between 4 ramekins and top each one with a zucchini ‘lid’. Sprinkle with the parmesan cheese and bake for about 10–12 minutes, or until brown and bubbling. Serve immediately.
OMG I Can Eat That
low fat
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