Name: Spring Chicken Pie
Prep time: 15 min
Cook time: 1 h 15 min
Yield: 2253.2 grams
Ingredients: 1 tbsp of butter, unsalted (14 g); 600 grams of chicken thigh, diced; 1 tsp, pepper; 1 tsp, sea salt; 3 cloves of garlic, minced; 1 head of broccoli; 2 medium carrots, (122 g); 1 onions,diced(150 g); 1 potato diced; 1 tsp of parsley, dried (1 g); 1 tbsp of chives, dried (0 g); 1 tsp of rosemary, dried (1 g); 1 tsp of thyme, dried (1 g); 1 cup of sour cream, light (230 g); 1/2 chicken stock (120 g); 2 tsps of dijon mustard (10 g); 1 lemon zest (6 g); 1-2 tbsp of plain flour; 2 sheets of puff pastry, (94 g); 1 tsp of olive oil; 1 medium unit of zucchini, (196 g); 1 cup of baby spinach, raw (30 g); 1 sweet potato, diced (130 g)

This recipe is the most delicious chicken pie ever using leftovers from your favourite spring veggies! Yep, finally there's a way to use up those broccoli stems! This dish is perfect to whip up on a Sunday when the family are over. Serve with fresh greens for a complete meal.

Ingredients

or1 tbsp of butter, unsalted (14 g)

or600 grams of chicken thigh, diced

or1 tsp, pepper

or1 tsp, sea salt

or3 cloves of garlic, minced

or1 head of broccoli

or2 medium carrots, (122 g)

or1 onions,diced(150 g)

or1 potato diced

or1 tsp of parsley, dried (1 g)

or1 tbsp of chives, dried (0 g)

or1 tsp of rosemary, dried (1 g)

or1 tsp of thyme, dried (1 g)

or1 cup of sour cream, light (230 g)

or1/2 chicken stock (120 g)

or2 tsps of dijon mustard (10 g)

or1 lemon zest (6 g)

or1-2 tbsp of plain flour

or2 sheets of puff pastry, (94 g)

or1 tsp of olive oil

or1 medium unit of zucchini, (196 g)

or1 cup of baby spinach, raw (30 g)

or1 sweet potato, diced (130 g)

Preparation

Preheat a fan-forced oven to 180ºC

Heat butter in a large or pot on a high heat. If you have an ovenproof pot, use this. Add in chicken thighs and a generous pinch of salt and pepper. Leave the chicken to cook for 5–8 minutes. Resist the need to stir too frequently, you want to see some brown caramelised spots

Add all of the veggies and herbs to the pot and stir to heat through and coat in the juices. Pour in the cream and chicken stock, bring to the boil then let simmer for a few minutes. Stir in the mustard and lemon zest.

Remove from the heat and sprinkle over flour starting with 1 tablespoon, stir to thicken the sauce and add more flour as necessary. Taste and season with extra salt and pepper, if desired.

If you're not using an ovenproof pot, transfer chicken mixture to a pie dish. Cover the entire dish with puff pastry and rub with olive oil. Pierce a hole in the centre, sprinkle with salt and pepper and fresh thyme, if desired. Place in the oven for 35–40 minutes or until pastry is puffed up and golden.

Note Use your leftovers: Get creative and use up whatever scraps you have lying around, pumpkin skins, any kind of herb (stems too!), potatoes, carrots, squash, kale and silverbeet stems, a handful of spinach!

Nutritional information

	Per 100 g	Per portion (376 g)	% DRI
Energy	106 kcal	398 kcal	20 %
Fat	5 g	18 g	27 %
Fatty acids, total saturated	2 g	7 g	33 %
Cholesterol	30 mg	113 mg	38 %
Sodium	75 mg	281 mg	12 %
Carbohydrate	9 g	34 g	11 %
Sugars	1 g	6 g
Fiber	1 g	5 g	20 %
Protein	7 g	26 g

Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

Spring Chicken Pie

Wednesday, March 20, 2019