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A lighter version of the regular chicken pie, this recipe has a savoury cheesy crumble topping on creamy chicken pie filling. It may take a little longer to do than putting on a puff pastry lid but it is a lighter, tastier and healthier version.
Difficulty: Easy
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| INGREDIENTS |
| Crumble topping: |
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Plain Flour - 180 grams
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Butter - 125 grams
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Grated Parmesan Cheese - 25 grams
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Grated Mozzerella Cheese - 25 grams
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Chopped Parsely - 2 tablespoon
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| Chicken Thigh Fillets - 800 grams |
| Chopped Carrots - 200 grams |
| Red Skinned Potatoes - 375 grams, chopped |
| Small Green Peas - 150 grams |
| Button Mushrooms - 200 grams, wiped and sliced |
| Hot Chicken Stock - 250 ml |
| Milk - 250 ml |
| Plain Flour - 2 tablespoons |
| Dry Mustard - 1 teaspoon |
| Butter - 25 grams, for white sauce |
| Olive Oil for sauteeing |
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| METHOD |
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Crumble topping: Rub in butter into flour to resemble breadcrumbs. Stir in the parmesan, mozzerella and chopped parsely. Keep aside.
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| Filling: Heat olive oil in a large pan. Saute chicken for 2 minutes till lightly browned. Add potatoes and carrots. Add half the stock, cover and leave to cook. Once the potatoes and carrots are cooked, add mushrooms and peas. Cook for a minute. In another pan, a small one, melt butter, add flour, stirring all the time. It will resemble a thick paste. remove from heat, and stir in stock and milk. Return to heat, keep stirring till sauce thickens. Add dry mustard. Pour this mixture in with the chicken, stir well and adjust seasoning. Remove to a large heat proof dish and cool slightly. Top with the crumble mixture and bake in a preheated oven (200* C) for 20 minutes till the top is browned. Serves 6 to 8. |
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TO TWEAK THIS RECIPE
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| You can substitute the flour and butter in the crumble mixture with crushed potato chips, or cracker crumbs. Add the rest of the ingrediants and proceed as above. |
