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Chicken & Mushroom Pies with Creamed Cauliflower Topping

  • Serves: 4
  • Cooks In: 1 hour 15 minutes
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Ingredients

For the creamed cauliflower crust
1 cauliflower (about 750g), trimmed, cut into florets
1 cup water
20g butter
200g wedge ricotta cheese
For the filling
1 tbs olive oil
1 brown onion, diced
200g button mushrooms, very finely chopped in a food processor
400g flat mushrooms, sliced
600g chicken mince
1 tsp fresh thyme leaves
1 tbs cornflour
1 cup chicken stock
400g can diced tomatoes
2 tbs thick natural yoghurt
60g baby spinach leaves

Method

1

Place cauliflower and water into a saucepan, bring to the boil. Cover and cook over medium heat for 8-10 minutes until tender. Drain, add butter and toss to coat. Set aside 15 minutes to cool. Blend or process with ricotta until creamy. Season with salt and pepper to taste.

2

Meanwhile, heat the olive oil in a saucepan over medium heat. Add onions and cook 5 minutes until softened. Add both chopped and sliced mushrooms and cook 10 minutes or until all of their liquid has evaporated. Increase heat to high, add chicken and thyme and continue cooking 5 minutes.

3

Blend cornflour with a little of the chicken stock to a smooth paste then stir in remaining stock. Pour into the chicken and mushroom mixture and bring to the boil. Add tomatoes and simmer 10-15 minutes or until thick. Stir through the yoghurt, spinach and adjust the seasoning.

4

Preheat oven to 220°C/ 200°C fan forced. Grease 4 x 1 ½ cup capacity ovenproof ramekins. Spoon chicken and mushroom mix into four oven proof ramekins then spoon over the creamed cauliflower. Bake for 20-30 minutes until the cauliflower is golden. Serve.

Ingredients

 For the creamed cauliflower crust
 1 cauliflower (about 750g), trimmed, cut into florets
 1 cup water
 20g butter
 200g wedge ricotta cheese
 For the filling
 1 tbs olive oil
 1 brown onion, diced
 200g button mushrooms, very finely chopped in a food processor
 400g flat mushrooms, sliced
 600g chicken mince
 1 tsp fresh thyme leaves
 1 tbs cornflour
 1 cup chicken stock
 400g can diced tomatoes
 2 tbs thick natural yoghurt
 60g baby spinach leaves

Directions

1

Place cauliflower and water into a saucepan, bring to the boil. Cover and cook over medium heat for 8-10 minutes until tender. Drain, add butter and toss to coat. Set aside 15 minutes to cool. Blend or process with ricotta until creamy. Season with salt and pepper to taste.

2

Meanwhile, heat the olive oil in a saucepan over medium heat. Add onions and cook 5 minutes until softened. Add both chopped and sliced mushrooms and cook 10 minutes or until all of their liquid has evaporated. Increase heat to high, add chicken and thyme and continue cooking 5 minutes.

3

Blend cornflour with a little of the chicken stock to a smooth paste then stir in remaining stock. Pour into the chicken and mushroom mixture and bring to the boil. Add tomatoes and simmer 10-15 minutes or until thick. Stir through the yoghurt, spinach and adjust the seasoning.

4

Preheat oven to 220°C/ 200°C fan forced. Grease 4 x 1 ½ cup capacity ovenproof ramekins. Spoon chicken and mushroom mix into four oven proof ramekins then spoon over the creamed cauliflower. Bake for 20-30 minutes until the cauliflower is golden. Serve.

Chicken & Mushroom Pies with Creamed Cauliflower Topping

Tags:

 Chicken, Dinner

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