Recipes

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.

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