Ingredients
Serves 4
Filling:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 leeks, sliced
- 2 garlic cloves, minced
- 300g mushrooms, sliced
- 500g cooked chicken breast, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 200ml (¾ cup) chicken stock
- 150ml (½ cup) low-fat milk or unsweetened almond milk
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
- 2 x tsp cornflour mixed in a puddle.
Topping:
- 100g (about 1 cup) whole grain or whole wheat breadcrumbs
- 1 tablespoon olive oil or melted light butter
- 1 teaspoon dried herbs (like thyme or oregano)
- Salt and pepper to taste
Method
Filling:
- In a large pan, heat the olive oil over medium heat. Add the onion and leeks, cooking until soft (about 5-7 minutes).
- Stir in the garlic and mushrooms, cooking until the mushrooms are golden (about 5 minutes).
- Add the diced chicken, thyme, and rosemary. Cook until the chicken is browned and cooked through.
- Pour in the chicken stock and cornflour mixture and simmer for about 10 minutes.
- Stir in the milk, Dijon mustard and parsley. Season with salt and pepper. Remove from heat.
Prepare the breadcrumb topping:
- In a bowl, combine the breadcrumbs, olive oil or melted light butter, dried herbs, salt, and pepper. Mix until the breadcrumbs are evenly coated.
- Assemble the pie:
- Preheat your oven to 200°C (400°F).
- Transfer the chicken and mushroom filling to a baking dish. Spread the breadcrumb mixture evenly on top.
- Bake the pie:
- Bake in the preheated oven for about 20-25 minutes, or until the topping is golden and crispy.
Serve with a side of steamed vegetables or a fresh salad.
