Pies and Pasta

Chicken Pot Pies

Growing up we had meat and three veg for dinner most nights and I could count on one hand the number of times we ate at a restaurant. I am sure I complained about it at the time. My husband, however, was raised in a family where eating out was the norm; and I suspect his childhood dinners were a little more varied.

Today, I choose plain, simple meals and I love dining in my own home. I am one of those people who can happily eat the same thing day after day after day. To avoid my husband tiring of this somewhat dull approach I whip these up. Everyone is happy.

Chicken Pot Pies

Filling

20 grams of butter

500 grams (1.1lb) of chopped chicken thighs

300 ml (approximately 1 and 1/4 cups) of cream (heavy cream)

1 cup sun dried tomato strips

200 grams (1 heaped cup) diced feta

1 cup (30 grams) finely shredded basil leaves

Crust

2 cups almond meal

40 grams finely chopped butter

1 egg

pinch of salt

Preheat your oven to 175 degrees Celsius

Melt your butter over medium heat and cook your chicken until nicely browned. Add the cream and sun dried tomato. Allow the mixture to gently simmer and reduce as you shred your basil, dice your feta and prepare the crust for the top of your pie. Turn off the heat and stir through the feta and basil. Spoon the mixture evenly into 3 – 4 ramekins and cover with the crust. Cook for 30 minutes.

For the crust -

Put the almond meal into your blender and add the butter, gently combine with your hand as you go to prevent clumping, add the egg. Pulse for a second or two until it comes together. Alternatively you could do this in a bowl.

Using your hands shape the mixture into a ball. Place the ‘dough’ between two pieces of baking paper and roll out thinly. Cut out circles of the dough large enough to cover the tops of your ramekins.

Pasta

Omit the crust. Make zucchini noodles using a peeler or spiralizer. Stir through the chicken sauce, do not let it reduce too much. Enjoy!

 

chicken zucchini pasta

  • Kylie F

    Hi Bianca, you must have been reading my mind with this recipe. I’m off wheat currently and was thinking – just yesterday! “I wonder if I could do my favourite almond pastry as a savoury pastry for quiche”. I’m not kidding! And here you go putting it up here! You little ripper! I’m once again proven that great minds think alike!
    How does it taste as a savoury number? I use this pastry recipe for sweet pastry for an banana or apple tart tartan, mmm. Thanks! Kylie

  • Sharon D.

    I noticed you used cups and pound options!!!! Thank you so much!!!!!!!! :)

  • Hannah

    Hi Bianca

    Im dairy intolerant so just wondering is there anything I could use to substitute the cream? I would probably just leave the feta out but wondered about the cream- coconut cream?
    Thanks :)

    • bianca

      Hi Hannah, you could try coconut cream but I have not tried it. I would love to hear how it turns out! Thanks, Bianca

      • Kate

        Hi ladies, I used coconut cream and added a little tomato paste to thicken it up and they turned out great!
        Kate

        • https://wholefoodsimply.com/ Bianca Slade

          Perfect!! Thank you. x

  • Phoebe

    Thank you for all your yummy recipes!! We made this pie for tonight’s dinner and it was delicious!! I added asparagus, red capsicum, toasted pine nuts and olives to the mix. So tasty. Thanks again, I really appreciate your website.
    Phoebe

    • bianca

      Thank you Phoebe, I am glad you like it! Your variations sound delicious! Many thanks, Bianca

  • Rebecca Allison

    Hi Bianca (again haha) I was just wondering what you meant by heavy cream? sorry for what might be silly questions :)

    • bianca

      It isn’t a silly question at all, that is just to make things clearer for our non-aussie friends. It seems cream is a little more complex in other parts if the world. I hope you like them.

      • Gemma

        I had the same question :) so to confirm…in Australa is heavy cream, thickened cream or just whipping cream?

        • bianca

          Hi Gemma, it is thickened cream. I hope you like them. Bianca

  • Natalie

    In the oven now, looks so delicious, love the flavour combination! I only used about half the almond ‘pastry’ on the pies, any suggestions for the other half? I imagine it might be good for another dish, or would it freeze and defrost ok for next time we make this?

    • bianca

      Hi Natalie, I roll it into balls and bake as cookies, I must add this to the recipe, I have the photo of them. Thank you for reminding me to do this. I hope you enjoyed the pies. x

  • Deanna

    Thank you! This was dinner tonight. Yum!

    • https://wholefoodsimply.com/ Bianca Slade

      Thank you. I am glad you liked it.

  • Carly

    Yum! We made this a few nights ago for dinner (we used a different pastry for top of the pie). It’s delicious. I only used about 1/2 cup of sundried tomatoes and about 60g feta, as my sister had made it before I did and said it was very rich, and i added in a few handfuls of baby spinach. Such a delicious mixture. It was gobbled up very quickly by my baby, toddler & partner!
    Going to try it as a pasta next time.

    • https://wholefoodsimply.com/ Bianca Slade

      Thank you!! I really appreciate the feedback and I am glad you have enjoyed it. Adding the spinach sounds perfect! Be sure to let me know how you go with anything else you try. Bianca. x