No Crust Chicken and Veg Pie

with Broccoli

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Low-Carb
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Low-Carb
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Instructions

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1 Prep veggies

Cut leeks in half lenghtwise and rinse between the layers. Slice thinly. Peel carrot and cut to small cubes. Clean and slice mushrooms. Wash and chop spinach.

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2 Fry chicken

Cut chicken to cubes. Heat oil in pan over high heat and fry chicken until golden brown. Set aside.

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3 Fry veggies

Add a bit of oil and fry leeks and carrot until soft.

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4 Add mushrooms

Add mushrooms and continue frying for about 5 minutes.

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5 Combine and simmer

Add chicken back to the pan. Add water, chicken stock cube, thyme, salt and black pepper. Mix well and add spinach, cooking cream and Dijon mustard. Bring to a simmer. Cook for 5-10 minutes until the liquid is reduces and the carrots are cooked.

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6 Boil broccoli

Meanwhile, cut broccoli to florets. Bring a pot of lightly salted water to a boil and cook broccoli for 5 minutes (optionally steam!). Serve with the crustless pie.

Tips for fussy eaters

Place the chicken mix on a roasting dish and cover with filo or puff pastry. Bake in 200°C oven for 20 minutes.

Pro tip

Fancy some starch? Place the chicken mix to an oven casserole and cover with a layer of potato or sweet potato mash (like in Shepherd's Pie). Bake in oven.

Delicious and guilt-free!

Cooking Time: 30 min

Cals 384 · Prot 50.6 · Carbs 20.7 · Fat 11.2

Ingredients

Number of people

Chicken pie

Chicken breast 400 Grams
Leeks 1 Pieces
Carrot 1 Pieces
Mushroom 200 Grams
Spinach (palak) 100 Grams
Olive oil 1 Tbsp
Water 100 ML
Chicken stock cube 0.5 Pieces
Dried thyme 1 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Cooking cream 100 ML
Dijon mustard 5 Grams

Side

Broccoli 200 Grams

Delicious and guilt-free!

Cooking Time: 30 min

Cals 384 · Prot 50.6 · Carbs 20.7 · Fat 11.2

Instructions

photo

1 Prep veggies

Cut leeks in half lenghtwise and rinse between the layers. Slice thinly. Peel carrot and cut to small cubes. Clean and slice mushrooms. Wash and chop spinach.

photo

2 Fry chicken

Cut chicken to cubes. Heat oil in pan over high heat and fry chicken until golden brown. Set aside.

photo

3 Fry veggies

Add a bit of oil and fry leeks and carrot until soft.

photo

4 Add mushrooms

Add mushrooms and continue frying for about 5 minutes.

photo

5 Combine and simmer

Add chicken back to the pan. Add water, chicken stock cube, thyme, salt and black pepper. Mix well and add spinach, cooking cream and Dijon mustard. Bring to a simmer. Cook for 5-10 minutes until the liquid is reduces and the carrots are cooked.

photo

6 Boil broccoli

Meanwhile, cut broccoli to florets. Bring a pot of lightly salted water to a boil and cook broccoli for 5 minutes (optionally steam!). Serve with the crustless pie.

Tips for fussy eaters

Place the chicken mix on a roasting dish and cover with filo or puff pastry. Bake in 200°C oven for 20 minutes.

Pro tip

Fancy some starch? Place the chicken mix to an oven casserole and cover with a layer of potato or sweet potato mash (like in Shepherd's Pie). Bake in oven.

Ingredients

Number of people

Chicken pie

Chicken breast 400 Grams
Leeks 1 Pieces
Carrot 1 Pieces
Mushroom 200 Grams
Spinach (palak) 100 Grams
Olive oil 1 Tbsp
Water 100 ML
Chicken stock cube 0.5 Pieces
Dried thyme 1 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Cooking cream 100 ML
Dijon mustard 5 Grams

Side

Broccoli 200 Grams
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