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 vegetables

Slice the leeks in half lengthwise and rinse thoroughly in between the layers. Slice finely. Peel the carrot and chop it finely. Clean and slice the mushrooms. Wash and chop the spinach.

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2 Fry chicken

Chop the chicken into cubes. Heat a drizzle of oil in pan over a high heat. Once hot, fry the chicken for 5 min until golden brown. Transfer the chicken to a plate. 

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3 Fry vegetables

Add another drizzle of oil to the pan and fry the leeks and carrot for 6 min until softened.

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4 Add mushrooms

Once softened, add the mushrooms and fry for 5 min further. 

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5 Simmer

Return the chicken to the pan. Add the measured water, chicken stock cube, thyme, saltblack pepperspinach, cooking cream and Dijon mustard. Give everything a good mix up. Simmer for 5-10 min or until the sauce has thickened. 

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6 Boil broccoli

Meanwhile, slice the broccoli into florets. Bring a pot of lightly salted water to a boil and cook the broccoli for 5 min (alternatively steam it). Serve the broccoli alongside the crustless chicken pie.

Tips for fussy eaters

Pour the chicken mixture into a casserole dish and cover it with filo or puff pastry. Bake at 200°C for 20 minutes.

Pro tip

Serve with crusty bread - great for sauce mopping!

Delicious and guilt-free!

Cooking Time: 30 min

Cals 447.0 · Prot 44.5 · Carbs 29.8 · Fat 17.5

Ingredients

Number of people

Chicken pie

Chicken breast 300.00 Grams
Leeks 1.00 Pieces
Carrot 1.00 Pieces
Mushroom 250.00 Grams
Spinach (palak) 200.00 Grams
Olive oil 2.00 Tbsp
Water 50.00 ML
Chicken stock cube 0.50 Pieces
Dried thyme 2.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp
Cooking cream 100.00 ML
Dijon mustard 6.00 Grams

Side

Broccoli 200.00 Grams

Delicious and guilt-free!

Cooking Time: 30 min

Cals 447.0 · Prot 44.5 · Carbs 29.8 · Fat 17.5

Instructions

photo

1 Prep vegetables

Slice the leeks in half lengthwise and rinse thoroughly in between the layers. Slice finely. Peel the carrot and chop it finely. Clean and slice the mushrooms. Wash and chop the spinach.

photo

2 Fry chicken

Chop the chicken into cubes. Heat a drizzle of oil in pan over a high heat. Once hot, fry the chicken for 5 min until golden brown. Transfer the chicken to a plate. 

photo

3 Fry vegetables

Add another drizzle of oil to the pan and fry the leeks and carrot for 6 min until softened.

photo

4 Add mushrooms

Once softened, add the mushrooms and fry for 5 min further. 

photo

5 Simmer

Return the chicken to the pan. Add the measured water, chicken stock cube, thyme, saltblack pepperspinach, cooking cream and Dijon mustard. Give everything a good mix up. Simmer for 5-10 min or until the sauce has thickened. 

photo

6 Boil broccoli

Meanwhile, slice the broccoli into florets. Bring a pot of lightly salted water to a boil and cook the broccoli for 5 min (alternatively steam it). Serve the broccoli alongside the crustless chicken pie.

Tips for fussy eaters

Pour the chicken mixture into a casserole dish and cover it with filo or puff pastry. Bake at 200°C for 20 minutes.

Pro tip

Serve with crusty bread - great for sauce mopping!

Ingredients

Number of people

Chicken pie

Chicken breast 300.00 Grams
Leeks 1.00 Pieces
Carrot 1.00 Pieces
Mushroom 250.00 Grams
Spinach (palak) 200.00 Grams
Olive oil 2.00 Tbsp
Water 50.00 ML
Chicken stock cube 0.50 Pieces
Dried thyme 2.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp
Cooking cream 100.00 ML
Dijon mustard 6.00 Grams

Side

Broccoli 200.00 Grams
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