You don’t get a much more comforting food in this cold weather than a chicken pie – this is one dish we’ve been eating a lot of over this winter.
The pie also freezes well so I’d always make in big batches and freeze half.
I’ve added a few twists here, conscious of either a pregnant or breastfeeding mum or as a different way of trying to get the kids to eat more vegetables.
The pine nuts in the broccoli are packed with vitamins, magnesium, fibre and iron whilst the added vitamin C from the orange juice increases the goodness of the dish
For the pie
-One roll of supermarket bought puff pastry
-two chicken breasts
-four rashers of bacon
-6-8 chestnut mushrooms
-2 cloves of garlic
-one can cream of mushroom soup
-fresh rosemary and thyme
For the carrots
-6 large carrots
-The juice of one orange
-A few sprigs of oregano
For the broccoli
-One head of broccoli
-Two to three tablespoons of pine nuts
-two cloves of garlic
-Cut the leeks in half lengthways and then finely slice. Rinse thoroughly.
-Season the leeks and heat gently in a deep, ovenproof pan until softened. (if you don’t have an ovenproof pan, don’t worry, you can transfer the mixture to a dish later).
-Finely dice the garlic and add to the pan. Chop the bacon into small chunks and stir in
-Allow the bacon to cook so the saltiness of it seasons the rest of the dish.
-Finely dice the mushrooms and add to the pan, before doing the same with the chicken.
-When the chicken is 90% cooked stir in the soup, diced thyme and rosemary and simmer for a few minutes.
-Remove the pan from the heat and allow to cool. This is very important otherwise the heat of the mixture will cook the underneath of the pastry too soon. You could make this the night before if you really wanted to.
-When the mixture has cooled, heat the oven to 180degrees.
-Lightly whisk the egg and use it to brush the rim of either the oven-proof pan or dish.
-Transfer the mixture to the oven-proof dish if required, and cover the top of the dish/pan with the pastry.
-Wash the top of the pastry with the whisked egg, sprinkle with salt and freshly chopped thyme and rosemary. (the salt helps the pastry to develop a hard crust).
-Heat in the oven for around 20minutes before serving
-Meanwhile bring a pan of water to the boil. Peel the carrots and cut into slices before adding to the water. Cut the broccoli into florets before adding to the pan and bringing to the boil.
-After the broccoli has boiled for about 2 minutes, drain the pan and run cold water over the vegetables in the colander. Allow to drip dry and set aside. Part cooking the vegetables allows you to lock most of the vitamins and nutrients inside and means you get a vibrant coloured vegetable.
-Crush the garlic for the broccoli. Line a baking tray and place the pine nuts inside. Heat for a few minutes before removing, adding a little olive oil, the broccoli and the crushed garlic. Cook for about 5-7 minutes before serving
-Melt the butter in a pan, pour in the orange juice and then cook the carrots in this mixture for 2-3 minutes. Chop up the fresh oregano and add to the pan. Reduce the orange juice and then remove from the heat.
Why is this good for mum and baby?
Chicken: Protein, vitamin B, zinc
Pork/Bacon: Protein, Iron, Vitamin B, zinc
Garlic: Vitamin B, C, Calcium, potassium, iron
Mushrooms: Iron, Fibre, Vitamin B, D
Leeks: Vitamin B, C, E, K, omega 3 fatty acids, fibre, calcium, magnesium, folate
Rosemary: Vitamin A, B, C, folate
Thyme: Fibre, Vitamin B, C, calcium
Eggs: Protein, Iron, folate, vitamin A, B, D, E, K, zinc
Carrots: Vitamin A, C, potassium, fibre, calcium
Pine nuts: Vitamin B, E, Magnesium, fibre, iron, protein
Broccoli: Vitamins A, B, C, E, K, folate, potassium, fibre
Oranges: Calcium, Folate, Vitamins A, B, C, potassium
Oregano: Fibre, vitamin A, B, E, K