Creamy Chicken and Butternut Pumpkin Pie with Wholemeal Crust
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Servings: 6
Author: Clean Eating with Kids
Ingredients
2Onions finely chopped
4Chicken breast filletsfinely sliced or cubed
1cupbutternut pumpkincubed into small squares NOTE: You can replace with Sweet potato.
1cupbroccolior any other vegetable
3medium potatoescut into small cubes
250mlfresh cream
2cupsvegetable stock
1tablespoonplain flour
salt and pepper to taste
1tablespoonolive oil
Wholemeal Pastry
Instructions
Preheat Oven to 180 degree Celsius / 350 degree Fahrenheit
To Make the Filling: Heat a deep pan on the stove stop. Add the oil, onion and chicken pieces. Fry until all juices have evaporated and chicken cooked through. Add potatoes and butternut and fry for around 5 min until slightly softened. Pour in Vegetable stock and simmer on high until around half the liquid has reduced. Sprinkle flour over the top and stir through. Remove from heat and add the cream, salt and pepper and broccoli.
Putting the Pie together: Spoon the chicken filling into a pie dish and add your uncooked crust to the top. Squeeze the edges of the pastry around the edges of the pie dish with your fingers. To stop the pie crust from lifting in the oven, prick the top with a fork in a couple of places.
Cook: Pop your pie in the oven for around 20 - 25min until pie slightly browned and crispy.