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Makes 4-5 individual serves of 1 1/2 cup capacity dishes
Ingredients:
Filling Ingredients:
- 1 kg left-over cooked chicken
- 1 leek
- 300g wombok cabbage
- 1 choko
- 200g green beans
- 1/2 cup chopped parsley
- 1 Tblsp Nuttelex
- 1 Tblsp rice bran oil
- 100ml rice milk
- salt to taste
Topping Ingredients:
- 6 medium potatoes
- ~50ml rice milk, premade stock or reserved water from steaming the potatoes
- 1/2 Tblsp Nuttelex
Method:
- Preheat oven to 180 degrees Celsius, fan forced
- Grease 4-5 individual pie dishes (or one large 30cm x 20cm x 3 cm deep baking dish)
Mashed potato topping
- Peel the potatoes, roughly chop them and steam until tender
- Note they will steam faster if chopped into smaller pieces, however there is better nutrient retention if you steam them in bibber chunks
- When tender, reserve 150g of the potatoes for the chicken filling
- add the rest to a bowl and mash with your choice of
- Nuttelex and rice milk, salt to taste
- OR pre-made stock or reserved water from the steaming of the potatoes
Method:
Chicken Filling
- Shred the precooked or leftover chicken
- Thinly slice the leek, wombok, green beans and choko
- In a saucepan, melt together Nuttelex and the rice bran oil
- Add the chopped vegetables and parsley, and stir fry for 5-6 minutes
- Add the chicken and salt to taste: heat through
- Beat the 150g of reserved steamed potato with 100ml rice milk (stock or water), then stir this starchy mixture through the chicken and vegetables
- Divide the chicken mixture between the bowls and top each with mashed potato
- Bake in the oven about 20 minutes, or until the top brownsÂ
Serve:
Place on a saucer as the pie dish will be hot to touch
