Chicken & mushroom pot pie

Posted: Jun 01 2021

POT PIE FB

Masterchef finalist Callum Hann, and accredited dietitian Themis Chryssidis share a delicious Chicken pot pie recipe.

Serves: 4
Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients

  • 4 skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon plain flour
  • pinch of salt
  • 2 tablespoons olive oil
  • 1 brown onion, thinly sliced
  • 2 celery stalks, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 8 thyme sprigs
  • 400g mixed mushrooms, thinly sliced (eg. Button, Portobello, Oyster)
  • 200mL reduced-salt chicken stock
  • 200mL thickened cream
  • 2 cups baby spinach
  • 1 tablespoon seeded mustard
  • 8 filo pastry sheets
  • 1 tablespoon white sesame seeds

Method

  1. Preheat oven to 200°C (fan-forced).
  2. Combine chicken, flour and salt in a medium bowl and toss until evenly coated. Heat oil in a medium frying pan over medium-high heat. Cook chicken for 3-4 minutes or until golden brown. Remove from pan.
  3. Return pan to medium heat. Cook onion, celery, garlic and thyme for 3-4 minutes or until soft and translucent. Increase heat to medium-high. Add mushrooms and cook for a further 3-4 minutes or until tender and golden brown. Pour in chicken stock and cream, and return chicken to the pan. Bring to the boil, then reduce heat to medium-low and simmer for 2-3 minutes or until sauce is slightly thickened and reduced. Stir through baby spinach and mustard.
  4. Discard thyme sprigs and transfer mixture to a 6-cup capacity baking dish. Gently scrunch filo pastry sheets and arrange on top until pan is covered. Spray generously with cooking oil and sprinkle with sesame seeds. Bake for 15-20 minutes or until filo is golden and crispy.

Cooking Tip: Cook the pie mixture in an oven-proof frying pan if you have one. You’ll save yourself dishes and make this recipe a one pot wonder!

Nutrition Tip: Mushrooms, like humans, generate vitamin D when left in the sun. Place mushrooms in the sun for at least 15 minutes and then store in a brown paper bag in the fridge where they’ll maintain their vitamin D content until eaten.

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Posted: Jun 01 2021

Disclaimer

The information contained here is of a general nature and does not take into account your personal medical situation. The information is not a substitute for independent professional medical advice and is not intended to diagnose, treat, cure or prevent any disease or used for therapeutic purposes. Should you require specific medical information, please seek advice from your healthcare practitioner. Health Partners does not accept any liability for any injury, loss or damage incurred by use of or reliance on the information provided. While we have prepared the information carefully, we can’t guarantee that it is accurate, complete or up-to-date. And while we may mention goods or services provided by others, we aren’t specifically endorsing them and can’t accept responsibility for them.

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