Chicken and Mushroom Pie with Crunchy Kumara Topping

Chicken and Mushroom Pie with Crunchy Kumara Topping

Ready in 25 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, August 26, 2018.
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Tonight’s pie is deconstructed and the topping is a little different - grated kumara! If you’d prefer, thinly slice kumara into 0.5cm thick rounds, for the pie topping. Bake the rounds for 18-20 minutes, until golden and tender.

Ingredients

KUMARA TOPPING

  • 100g kumara, grated
  • ½ carrot, grated *
  • ¼ tsp oil or spray oil
  • 1 tsp chopped rosemary

CHICKEN PIE

  • ¼ tsp oil or spray oil
  • ¼ leek, white and light green part, thinly sliced
  • ½ punnet mushrooms, sliced or quartered *
  • 1-2 tsp chopped rosemary
  • 140g lean diced chicken thigh
  • 1 pack chicken pie seasoning
  • ½ cup chicken stock
  • ½ cup frozen peas *
  • 2 Tbsp lite sour cream

Steps

  1. Preheat oven to 230ºC.
  2. Prep & cook kumara. Toss kumara, carrot, oil, first measure of rosemary and a pinch of salt on a lined tray. Bake (on upper oven rack) for 16-18 minutes, until crunchy and cooked. Toss kumara at least 2-3 times during cook time.
  3. Prep & cook pie. Heat oil in a medium fry-pan on high heat. Cook leek, mushrooms, second measure of rosemary and a pinch of salt for 2-3 minutes, until starting to brown. Add chicken and cook a further 3 minutes.
  4. Add chicken pie seasoning and cook for about 1 minute, until fragrant. Reduce heat to medium, then add stock and peas to pan. Cook for about 3 minutes, until sauce has thickened and chicken is cooked through. Remove pan from heat. Stir through sour cream and season.
  5. To serve, spoon chicken pie mixture into a bowl and sprinkle over kumara topping.

Nutritional Information

Energy 1877 kj
449 kcal
Protein 39.1g
Carbohydrate 37.9g
Fat 13.5g