Green chicken pie

A sneaky way to get a lot of green vegetables into children, and delicious too.

1 small leek, rinsed
1 spring onion
4 Brussel sprouts
small cabbage
500g chicken breast or thighs (thighs have more flavor)
2 cloves garlic (optional)
2 tbsp failsafe oil
salt to taste
1 cup water
1 tbsp cornflour

Pie covering: you can either use failsafe bread (cut crusts off thin slices, cut into fingers, brush with plenty of failsafe butter) or 1 sheet of Pampas Puff Pastry with canola.

Preheat oven to 200°C. Finely chop leek, onion, sprouts and cabbage until you have about 5 cups of vegetables. Cut chicken into small dices.
In a large saucepan, fry chicken and garlic in oil until cooked - don’t overcook so it stays moist. Set aside the chicken in a covered bowl and leave any oil and liquid in the saucepan. Add vegetables and stir-fry for about 15 mins. Add ½ cup water, cover and simmer for 5 mins. Puree using a wand blender. Add another ½ cup water with cornflour, stirring in while on hotplate until thickened. Add chicken pieces and pour all into a 25cm glass pie dish or similar. Put choice of covering over the filling and bake for 20 mins or until brown.

The Failsafe Cookbook

This revolutionary book contains hundreds of new and improved recipes for all kinds of occasions. With the help of these tasty and easy-to-follow recipes for breakfasts, lunches, main meals and desserts, through to food for special occasions, vegetarian cooking and gluten-free food - and by following Sue's step by step guide to eliminating harmful natural and added food chemicals - it is possible to be free of a wide range of health and behavioural problems caused by food intolerance.

This is a book which transforms families

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