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Chicken & Leek Pie with Parsnip Mash, Chestnuts & Braised Red Cabbage
Seasonal sage and chestnuts turn our British chicken pie into a winter favourite. Wrapped up with creamy potato & parsnip mash for extra comfort. On the side? Braised red cabbage bringing colour and crunch!
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 300g British Free Range chicken thighs
- 80g chestnuts
- 1 leek
- 1 parsnip
- 1 large potatoes
- 25g honey
- 1 tbsp red wine vinegar
- 1 red cabbage
Nutritional Information
Calories: 741
Protein: 42g
Carbs: 71g
Fat: 33g
Ingredients
- 2 tsp Italian herbs (use half) (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp red wine vinegar (use half)
- 80g greek style yoghurt (use half) (Milk)
- 80g chestnuts (use half)
- 1 red cabbage (use half)
- 1 parsnip (use half)
- 1 large potatoes (use half)
- 150g British Free Range chicken thighs
- 25g honey (use half)
- 1 leek (use half)
Nutritional Information
Calories: 741
Protein: 42g
Carbs: 71g
Fat: 33g
Chicken & Leek Pie with Parsnip Mash, Chestnuts & Braised Red Cabbage
Seasonal sage and chestnuts turn our British chicken pie into a winter favourite. Wrapped up with creamy potato & parsnip mash for extra comfort. On the side? Braised red cabbage bringing colour and crunch!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium lidded saucepan, a medium ovenproof dish, a peeler, a sieve, a masher & a measuring jug
Braise the cabbage
- Trim and finely slice the cabbage
- Heat a medium saucepan with 1 tsp oil on medium-high heat. Once hot, add the cabbage and cook for 3 mins, then pour in the vinegar and cook for another 30 secs
- Stir in the honey and 50ml water (25ml for 1 person). Season with salt and pepper
- Pop a lid on the pan, then lower the heat and cook for 20-25 mins, stirring occasionally, until the liquid thickens and the cabbage is soft. Add more water if it becomes too dry
Make the mash
- Peel the potato and parsnip, then chop into 2cm chunks
- Add both to the saucepan of boiling water and simmer for 15-18 mins, until soft, then drain. Return to the pan and mash with 1 tbsp oil and a pinch of salt and pepper
- Meanwhile, slice the leek into 1/2cm rounds. Roughly chop the chestnuts
Build the flavour
- Dice the chicken into 3cm pieces
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the leek and chicken and cook for 4 mins, until the leek has softened the chicken has browned. Season with salt and pepper
- Add the garlic herb paste and chestnuts and cook for 1 min, then stir in the stock powder, Italian herbs and 150ml water (75ml for a person). Bring to a boil, then lower the heat and simmer for 7 mins, until the sauce thickens and the chicken is cooked
Grill the pie
- Preheat the grill to high (240C)
- Remove the chicken from the heat, stir in the yoghurt, then transfer to the medium ovenproof dish. Top with the mash and spread evenly. Use a fork to scrape lines onto the topping
- Grill for 8-10 mins, until golden and bubbling
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the chicken pie between plates, with the braised cabbage alongside
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