Low-Carb Chicken & Leek Crumble

A savoury crumble is a pie without the pastry problem. Chicken and leek in a cream cheese sauce, topped with ground almonds, butter and parmesan instead of a suet or shortcrust lid. It bakes in 40 minutes and comes in at 3.6g of carbs and 36g of protein per serving.

Why a Crumble Instead of a Pie

Low-carb pastry is difficult. It cracks, it needs chilling, it usually needs blind baking, and it rarely survives contact with a wet filling.

A crumble topping sidesteps all of it. Ground almonds, butter and parmesan rubbed together give you something that browns, crisps and holds together over a sauce without any structural demands at all. There is no rolling, no resting and nothing to go soggy underneath.

The parmesan is what makes it work as a savoury topping rather than a sweet one. It browns hard and salty, which is exactly what you want sitting over a creamy chicken filling.

Getting the Topping Right

Use butter straight from the fridge and rub it into the almonds and parmesan with your fingertips. Soft butter gives you a paste that bakes into a solid layer rather than a crumb.

Scatter it loosely over the filling. Pressing it down compacts it and stops the heat getting through, which leaves you with a topping that is browned on top and pale underneath.

Ground almonds burn faster than flour. If the top is colouring before the filling is bubbling, cover loosely with foil for the last ten minutes.

The Filling

Thigh meat rather than breast. Thighs hold moisture through a 40 minute bake, where breast dries out and goes stringy. Chop them into pieces roughly the size of a walnut so they cook through in the pan.

Leeks release a lot of water. Fry them properly with the chicken until the liquid has cooked off, otherwise the sauce loosens in the oven and the topping sinks into it.

Cream cheese is doing the thickening. The tablespoon of double cream is only there to loosen it enough to coat, so resist adding more.

Adjusting the Heat

A teaspoon of cayenne alongside the paprika gives this a definite kick. Halve it for a milder version, or leave it out entirely and increase the paprika to two teaspoons for something warm rather than hot.

What to Serve It With

It needs something green and sharp against the richness. Our simple low-carb coleslaw works, as does a plain rocket salad with lemon.

For a fuller plate, our low-carb cauliflower cheese can go in the oven at the same temperature, and a low-carb bread roll is useful for the sauce.

Make Ahead and Storage

Prepare the filling and the topping separately up to two days ahead and keep them apart in the fridge. Assemble just before baking, as the topping absorbs moisture from the filling and loses its crunch if it sits.

Cooked leftovers keep for three days. Reheat at 170C fan uncovered so the topping crisps again. It freezes for two months, though the topping softens.

Frequently Asked Questions

Can you use chicken breast instead of thighs?

You can, but cut it larger and take it off the heat slightly underdone, as it will finish cooking in the oven. Thighs are more forgiving.

Is this gluten free?

Yes. Ground almonds, parmesan, chicken, leek and cream cheese contain no gluten. Check your paprika and cayenne if you are coeliac, as some blends use an anti-caking agent.

Can you make it dairy free?

Not easily. The cream cheese, butter and parmesan are all doing structural work. A coconut cream and nutritional yeast version is possible but tastes noticeably different.

Why has my topping gone soggy?

Either the leeks were still wet when the filling went into the dish, or the crumble was assembled ahead and left to stand. Assemble just before baking.