asparagus carrot chicken garlic gluten free meals mushroom peas pie recipes silverbeet thyme Jul 14, 2015

Comfort food is a must in Winter and as far as I'm concerned no salad is really hearty enough to take the place of a warming and nourishing pie. What I love most about this pie is the satisfaction after a long, cold day at work, when you bring the pie fresh out of the oven and can be confident it is just as delicious as it is healthy for you.   

Unlike your traditional pie this one is packed with veggies to give you a great source of anti-oxidants as well as B vitamins, zinc, vitamin A & C and calcium. The protein comes from the chicken with an additional small boost from the greek yoghurt and mushrooms. The topping is a crumble rather than a pastry and I think a lot of gluten free fans will find this particularly satisfying. And of course, for added goodness served with a side of simple steamed greens.   

Serves 4

500g chicken thigh fillets, cut into 2cm pieces
1 onion, diced
1 clove garlic, crushed
1 carrot, diced
2 cups mushrooms, sliced
2 cups silverbeet, shredded
Pinch of nutmeg
2 tablespoons thyme, chopped
1 tablespoon cornflour mixed with 1 tablespoon cold water
2/3 cup chicken stock/broth
¼ cup greek yoghurt
1 tablespoon Dijon mustard
1 bunch asparagus, cut into 2cm pieces
1 cup peas

Quinoa Crumble:
1 cup quinoa flakes/oats
1/2 cup almond meal
1/4 cup parmesan cheese
4 tablespoons butter
2 tablespoon thyme leaves, chopped


Preheat the oven to 180°C.

Heat a fry pan to medium heat and add 1 tbsp extra virgin olive oil. Cook the chicken until just browned all over and set aside. Add the onion and garlic, cooking for 3-5 minutes. Add the carrot, mushrooms, nutmeg and thyme and cook for 3 minutes. Add the cornflour mixture, the stock, the chicken and silverbeet to the pan. Allow to simmer while preparing the almond topping.

For the crumble, combine all of the dry ingredients and rub in the butter until it becomes a crumbly mixture.

Turn the heat off and stir through the yoghurt and mustard. Spoon into a pie dish and top with the quinoa crumble. Bake for 25-30minutes. Just before serving blanch the asparagus and peas and serve alongside the pie.   


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