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Chicken and mushroom pie

This recipe can be made with leftover chicken meat or fresh, raw chicken. The topping of this version of chicken and mushroom pie is made from root vegetables, so it’s suitable for those who are on theFood Combining(or Hay) diet - but you can use mashed potatoes if you prefer. The recipe is gluten-free and, if dairy is a problem for you, just leave out the cheese and use dairy-free spread for the mash. Serve it with a crispy salad.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups leftover grilled/roasted chicken meat or 2 chicken breast fillets
  • 1 onion
  • 1 clove of garlic
  • 1 handful of mushrooms chestnut, button or oyster
  • 1 Tbsp dried herb oregano or thyme
  • 1 large handful of spinach
  • Pinch of cayenne pepper optional
  • Juice of ½ lemon
  • For the topping:
  • 1 carrot
  • ½ celeriac
  • 1 parsnip
  • ½ swede
  • Butter
  • Grated cheddar
  • Chopped parsley

Method
 

  1. Peel and dice the root vegetable, put them in a pan of lightly salted water and bring to a boil. Gently simmer for 15 minutes, until tender. Drain, add some butter/spread, season with salt & pepper, then mash with a potato masher. Mix in the fresh herbs and set aside.
  2. Meanwhile slice the onion and garlic. Cut the chicken and mushroom into chunks.
  3. Heat a couple of spoonfuls of olive oil in a frying pan and gently soften the onion and garlic. Add the herbs, chicken and mushroom, then stir-fry for 3-5 minutes. When the chicken is cooked (or warmed) through, add the spinach and the cayenne, if used. Add a few squeezes of lemon. Cover and cook for a minute or so.
  4. When you’re ready to bake the pie, turn the oven on and set the temperature to 200°C.
  5. Transfer the chicken and mushroom filling into a deep roasting dish, spreading it out evenly.
  6. Spoon the mash on top, covering the chicken filling completely and evenly.
  7. Sprinkle some grated cheese (if you like), season with black pepper and put the pie in the oven.
  8. Bake for about 20-30 minutes, until the topping is crispy and/or the cheese is sizzling and brown.
  9. Serve warm.