Mains
Poultry
World
Chicken "Pie" Stew
2
25 min
This stew reminds me a typical chicken pie! Use the "mini pie crusts" recipe for the topping to really give you that pie feeling
Ingredients
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 3 carrots, diced (optional)
  • 200g mushrooms, diced
  • 3 garlic cloves, minced
  • Salt and pepper
  • 1 tbsp Italian seasoning
  • 1/4 cup almond flour
  • 1 cup almond milk (or milk of choice)
  • 1 cup Chicken stock
  • 2 chicken breasts, cooked and shredded
  • Parsley to garnish
  • 4 mini pie crusts (recipe on website)
Needed kitchenware
  • Item A
  • Item B
  • Item C
Instructions
1.
Heat oil in a deep saucepan over medium high heat. Add the onion and cook for about 2 minutes.
2.
Add the carrots, mushroom, and garlic. Continuee to cook for about 4 minutes.
3.
Season with salt, pepper and italian seasoning. Stir in almond flour to coat and cook for another 2 minutes.
4.
Add the milk, stock and cooked chicken. Bring to a boil and then reduce to a simmer.
5.
Simmer for about 20 minutes.
6.
Season to taste, add some sprinkled parsley and your mini pie crusts to serve.
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Tip
This is a great soup to use leftover roast chicken! Remove carrots for first 12 weeks
Cost-saving tips
Halal Friendly
Kosher Friendly
Abbi
Head Chef
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