Wednesday , July 17 2019
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creamy_chicken_Pie

Creamy Chicken Pie

By Sara Matthews
www.sarabynature.com

INGREDIENTS

2 large chicken breasts
1tbsp of olive oil (when using coconut milk, I like to use coconut oil)
salt and freshly ground black pepper

For the topping
800g of potatoes
salt and pepper

For the sauce
50g of butter
200g of baby button mushrooms

1tbsp of rice flour or corn flour
125ml of gluten free chicken stock
150ml of milk, (use soya, almond or coconut milk if dairy free)
150ml of cream (use soya cream or rice cream if dairy free)
cracked black pepper to taste
1tbsp of fresh rosemary
1tbsp of fresh thyme
1 heaped tsp of gluten free mustard (optional)

METHOD
Preheat the oven to 200°C. Place the chicken in a roasting tin, drizzle with oil, and season with salt and pepper. Roast in the oven for 25 minutes until golden and cooked through. Do not overcook or the chicken will be dry. Leave to cool and cut into chunky pieces.

For the topping
Bring to boil the potatoes, cover and simmer on low heat for 10 minutes until tender but not soft. Drain and leave to one side.

For the sauce
Melt the butter in a pan, add the mushrooms and cook on a low heat for 5 minutes. Remove the pan from the heat, stir in the flour then the stock. Return to the heat and cook for a couple of minutes, stirring continuously. Add the milk and cream and bring to the boil. As soon as it reaches boiling point, reduce the heat and simmer. Keep stirring to prevent any lumps. As the sauce thickens, add the rosemary, thyme, freshly cracked black pepper and mustard. Remove from the heat and add the chopped chicken. Spoon into a shallow oven proof dish which also allows room for topping. Cover with the cooked sliced potatoes. Brush the potatoes with a little melted butter. Bake in oven for 25 to 30 minutes until the potatoes are golden and serve with seasonal vegetables.

NB: You can adapt to suit your taste by replacing the chicken for cooked ham or if you would rather a vegetarian option either Quorn chunks or roasted butternut squash and roasted leeks. You can even stir in some sweetcorn or kidney beans to add another twist of flavour. Any milk will suit this recipe, and I sometimes use coconut milk to add a tropical twist!

Recipe published in Feast, issue 01.

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