Chicken and Mushroom Pie with Crunchy Kumara Topping

Chicken and Mushroom Pie with Crunchy Kumara Topping

Ready in 45 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, August 26, 2018.
Order Now
Order Now

You can prepare your pie ahead of time. Simply reheat for 20-25 minutes, at 210ºC, until piping hot.

Ingredients

KUMARA TOPPING

  • 400g kumara, grated
  • 1 parsnip, grated
  • 1 tsp oil or spray oil
  • 1 clove garlic, minced
  • 1 Tbsp chopped rosemary
  • ¼ tsp salt

CHICKEN PIE

  • 1 tsp oil or spray oil
  • 1 leek, white and light green part, thinly sliced
  • 1 clove garlic, minced
  • 1 punnet mushrooms, sliced or quartered
  • 1 Tbsp chopped rosemary
  • 550g lean diced chicken thighs
  • 1 pack chicken pie seasoning
  • ½ tsp salt
  • 1 cup chicken stock
  • 250g frozen peas *
  • 125g lite sour cream

Steps

  1. Preheat oven to 230ºC. Set aside a casserole dish (about 20 x 25cm).
  2. Prep & cook kumara topping. Toss kumara, parsnip, oil, garlic, rosemary and salt on a lined tray. Bake (on upper oven rack) for 20-22 minutes, stirring at least once, until crunchy and cooked.
  3. Prep & cook chicken pie. Heat oil in a large 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 chicken is cooked through and sauce has thickened. 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 filling 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 1867 kj
446 kcal
Protein 36.7g
Carbohydrate 40.2g
Fat 13.5g