Recipes of Stacey Hendriks

Nutritionist · ABN: 92511714336

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

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Spring Chicken Pie

Wednesday, March 20, 2019
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Total time
1 hour and 15 minutes
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Preparation time
15 minutes
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Portions
6

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 unit of carrots, raw (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
or2 carrots, diced (122 g)
Preparation
1.
Preheat a fan-forced oven to 180ºC
2.
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
3.
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.
4.
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.
5.
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.
6.
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 gPer portion (337 g)% DRI
Energy113 kcal381 kcal19 %
Fat5 g17 g27 %
Fatty acids, total saturated2 g7 g33 %
Cholesterol34 mg113 mg38 %
Sodium82 mg276 mg12 %
Carbohydrate9 g31 g10 %
Sugars1 g5 gremove
Fiber1 g5 g18 %
Protein8 g26 gremove