{"id":3558,"date":"2020-10-13T12:11:51","date_gmt":"2020-10-12T23:11:51","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/creamy-chicken-pie\/"},"modified":"2023-08-09T11:36:24","modified_gmt":"2023-08-08T23:36:24","slug":"creamy-chicken-pie","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/10\/13\/creamy-chicken-pie\/","title":{"rendered":"Creamy Chicken and Thyme Pie"},"content":{"rendered":"\n

Creamy, rich, comforting…and lower calorie? This pie does it all! You won’t believe how tasty this pie is. It’s packed with veggies and protein too. This recipe is from Nadia Lim\u2019s Fresh Start, Feel Good cookbook.<\/p>\n\n\n

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Creamy Chicken and Thyme Pie with Kumara Parmesan Topping<\/h2>\n \n <\/div>\n \n
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Servings <\/span>4<\/span><\/div>\n
Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
\n \n

Ingredients<\/h3>

Kumara Parmesan topping<\/h4>
  • 400g<\/span> orange kumara, peeled and diced<\/span><\/li>
  • \u00bd<\/span> head cauliflower, stalk and florets roughly diced<\/span><\/li>
  • \u00bc<\/span> cup<\/span> grated Parmesan cheese<\/span><\/li><\/ul><\/div>

    Creamy chicken and thyme filling<\/h4>
    • 2<\/span> tsp<\/span> olive oil<\/span><\/li>
    • 550g<\/span> boneless, skinless chicken thighs<\/span><\/li>
    • 1<\/span> leek, white and pale green part only, cut in half length ways and thinly sliced<\/span><\/li>
    • 2<\/span> stalks celery, finely diced<\/span><\/li>
    • 2<\/span> cloves garlic, finely chopped<\/span><\/li>
    • 1<\/span> Tbsp<\/span> chopped thyme<\/span><\/li>
    • 2-3<\/span> Tbsp<\/span> water<\/span><\/li>
    • 1<\/span> cup<\/span> salt-reduced chicken stock<\/span><\/li>
    • 2<\/span> tsp<\/span> soy sauce<\/span><\/li>
    • 125g<\/span> pottle lite sour cream<\/span><\/li>
    • 1<\/span> Tbsp<\/span> cornflour, mixed with 1 tbsp cold water<\/span><\/li>
    • 2-3<\/span> tsp<\/span> wholegrain mustard<\/span><\/li><\/ul><\/div>

      To serve<\/h4>
      • 2-3<\/span> Tbsp<\/span> chopped parsley<\/span><\/li>
      • Saut\u00e9ed green veggies or green salad<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
        \n

        Instructions<\/h3>
        • Preheat oven to high. Bring a medium pot of salted water tot he boil. Set aside a medium casserole or pie dish (about 20\u201322cm or similar).<\/span><\/div><\/li>
        • Cook kumara and cauliflower in boiling water for about 15 minutes, until tender. Drain well and tip back into pot. Roughly mash and season to taste with salt and pepper.<\/span><\/div><\/li>
        • While veggies cook, prepare filling. Heat 1 tsp of the oil in a large fry-pan on high eat. Pat chicken dry, season with salt and pepper, and cook for a bout 3 minutes each side until golden (it does not need to be cooked all the way through), remove from pan and set aside. Keep pan on medium-high heat.<\/span><\/div><\/li>
        • Add remaining oil to pan and cook leek, celery, garlic, thyme and water for about 4\u20135 minutes, until soft. Scrape bottom of pan with a wooden spoon to release any pan brownings. Roughly dice chicken into 102 cm pieces. Return diced chicken with any resting juices to pan, along with stock and soy sauce. Bring to a simmer and cook for about 3 minutes, until chicken is cooked through.<\/span><\/div><\/li>
        • Reduce heat to low, stir through sour cream, cornflour mixture and mustard, and cook for about 1 minute, until the filling has slightly thickened. Remove from heat and season to taste with salt and pepper.<\/span><\/div><\/li>
        • Transfer filling to casserole or pie dish. Top with dollops of mash and roughly spread out with a fork. Sprinkle wit Parmesan and grill (on upper oven rack) for 4\u20135 minutes. Leave to rest in dish for 5 minutes before garnishing with parsley.<\/span><\/div><\/li>
        • To serve, portion pie onto plates and serve with sauteed veggies or green salad.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n <\/div>\n \n

          Notes<\/h3>
          Nutrition information:<\/strong><\/span>
          <\/div>\nEnergy: 428cals (1789kJ)<\/span>
          <\/div>\nProtein: 36.4g<\/span>
          <\/div>\nCarbohydrate: 29.4g (16.1g sugars)<\/span>
          <\/div>\nFat: 17.3g (6.3g saturated fat)<\/span><\/div><\/div>\n \n
          \n \n
          <\/g><\/svg><\/span> Calories: <\/span>428<\/span>kcal<\/span><\/span><\/div>\n \n \n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

          Creamy, rich, comforting…and lower calorie? This pie does it all! You won’t believe how tasty this pie is. It’s packed with veggies and protein too. This recipe is from Nadia Lim\u2019s Fresh Start, Feel Good cookbook.<\/p>\n","protected":false},"author":3,"featured_media":15307,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2385,2377,2374],"tags":[],"class_list":["post-3558","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-dinner","category-freshstart","category-recipes","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/3558","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=3558"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/3558\/revisions"}],"predecessor-version":[{"id":16225,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/3558\/revisions\/16225"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/15307"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=3558"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=3558"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=3558"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}