I feel like this dinner is slightly cheating as it is not entirely made from scratch. However, when I am in a rush and a tasty dinner is required that is one of the go too recipes. Let me clarify what I mean by cheating- I rarely make the pastry layer that covers the pie as I too struggle with preparation and time management and am not always perfect 🙂 This does not, however, take from the nutrient content of this flavoursome dish packed full of energy supporting B-Vitamins and muscle boosting protein.
Chicken is usually added to dishes for its protein content supporting the growth, repair and recovery of muscles after training. However, chicken is also high in vitamins, B3, B5, B6 and B12, which play a role in ensuring our food is broken down properly and converted to energy. It is also in choline an essential nutrient in the production of phosphatidylcholine, which is one of the most important structural building blocks of a living cell. Choline is also the main molecule of the neurotransmitter acetylcholine. This neurotransmitter is vital for proper nervous system functioning and ensuring those muscles contract so you can exercise proficiently!
This is a dish that is traditionally filled with milk, cream and butter. Those of you who know me, know that although I love dairy it does not love me, so I use coconut milk as an alternative to ensure the pie maintains its moisture and creaminess. I always use full fat coconut cream as the low fat version is too watery and takes from the flavour of dish. With regards to the pastry, I use ‘Jus Roll‘, if you prefer a crustier top layer choose the shortbread version.
In our house this creamy, delicious pie gets served with steaming new potatoes and a large serving or spinach.
- Serves: 6
- Calories: 395kcal
- Fat: 23g
- Carbohydrates: 24g
- Protein: 30g
- 4 chicken breasts
- 1 desertspoon of olive oil
- 1 chopped onion
- 2 cloves of crushed garlic
- 2 teaspoons of oregano
- 2 teaspoons of rosemary
- 300 ml of coconut milk
- 150g of mushrooms
- 1 large sheet of short bread/puff pastry
- Heat the olive oil in a pan and cook the chopped onions, garlic & herbs for 2-3 minutes, until the onion is soft.
- Add the chopped chicken & cook until the meat looks white.
- Stir in the coconut milk & the chopped mushrooms.
- Add the mixture to a pastry dish and cover the mixture with the pastry. The pastry will roll out easier if it has been left out of the fridge for more than 10 minutes.
- Prick the pastry with a fork repeatedly.
- Beat an egg and using your fingers coat the pastry with the egg. This gives it a nice golden colour.
- Place in a pre-heated oven for 40 minutes.