Monday, May 20, 2013

Allergy free potato topped chicken and vegetable pot pies recipe

  • 1 tbsp Nuttlex
  • 1 onion, finely chopped
  • 1 leek, halved and sliced
  • 1 clove garlic, minced
  • 500g chicken mince
  • 50g mushrooms, diced
  • 1 corn cob, kernels removed
  • ½ cup chicken stock made from a Massel vegetarian chicken ultracube whisked with 1 tsp corn flour
  • ¼ cup goat’s milk
  • Salt and pepper, to taste
  • 2-3 large potatoes, cooked and finely mashed
  • ½ tsp onion powder
  • 25g Nuttlex

  • Preheat oven to 220°C.
  • Heat the Nuttlex in a saucepan over a medium-high heat.
  • Sauté the onion, leak and garlic and cook, stirring, for 2 minutes.
  • Add the mince and cook, stirring to break up lumps, until it becomes white.
  • Stir through the corn kernels and mushrooms.
  • Add the chicken stock and corn flour mixture as well as the goat’s milk and cook until the sauce thickens.
  • Season with salt and pepper.
  • Divide among either four 300ml ovenproof dishes or a several small pots of a size that suits you.
  • Add the onion powder and Nuttlex to the potato mash.
  • Season to taste with salt and pepper.
  • Spread the mash over the mince filling and level with the back of a teaspoon.
  • Bake the pot pies for 10-15 minutes.

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