Chicken and Mushroom Pie with Crunchy Kumara Topping

Chicken and Mushroom Pie with Crunchy Kumara Topping

Ready in 45 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, August 26, 2018.
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You can prepare your pie ahead of time. Simply reheat for 20-25 minutes, at 210oC, until piping hot.

Ingredients

KUMARA TOPPING

  • 200g kumara, grated
  • ½ parsnip, grated
  • ½ tsp oil or spray oil
  • 1 clove garlic, minced
  • 1 Tbsp chopped rosemary leaves
  • ¼ tsp salt

CHICKEN PIE

  • ½ tsp oil or spray oil
  • ½ leek, white and light green part, thinly sliced *
  • 1 clove garlic, minced
  • ½ punnet mushrooms, sliced or quartered *
  • 1 Tbsp chopped rosemary leaves
  • 275g lean diced chicken thighs
  • 1 pack chicken pie seasoning
  • ¼ tsp salt
  • ½ cup chicken stock
  • 125g frozen peas *
  • ¼ cup lite sour cream

Steps

  1. Preheat oven to 230ºC. Set aside a casserole dish (about 15 x 15cm).
  2. Prep & cook kumara topping. Toss kumara, parsnip, oil, garlic, rosemary and salt on a lined tray. Bake (on upper oven rack) for about 20 minutes, stirring at least once, until crunchy and cooked.
  3. Prep & cook chicken pie. Heat oil in a medium frypan on high heat. Cook leek, garlic, mushrooms, rosemary and a pinch of salt for 3-4 minutes, until starting to brown. Add chicken and cook a further 2 minutes.
  4. Add chicken pie seasoning, salt and stock. Reduce heat to medium and cook for 4-5 minutes, until sauce has thickened and chicken is cooked through. Stir through peas and cook a further 1-2 minutes. Remove pan from heat, stir through sour cream and season.
  5. Assemble pie. Spoon chicken pie into casserole dish and scatter over kumara topping. Bake (on upper oven rack) for 8-10 minutes, until kumara is golden.
  6. To serve, divide chicken pie between plates.

Nutritional Information

Energy 1877 kj
449 kcal
Protein 36.9g
Carbohydrate 40.4g
Fat 13.5g