Chicken, Mushroom & Tarragon Pot Pies Recipe

This is a quirky take on the traditional shepherd’s pie!

Serves: 4

Time to prep: 15 minutes

Time to cook: 45 minutes

Ingredients

• 4 sebago potatoes, peeled, halved
• 20g butter, chopped
• 250ml PHILADELPHIA Original Cream For Cooking (cream alternative)
• 1 tablespoon olive oil
• 8 (about 800g) chicken thigh fillets, coarsely chopped
• 200g Swiss brown mushrooms, thinly sliced
• 1 leek, thinly sliced
• 1 garlic clove, crushed
• 1 tablespoon plain flour
• 1/2 cup (125ml) chicken stock
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons coarsely chopped fresh tarragon
• 20g butter, extra, melted
• Steamed butter beans and snow peas, to serve

Method

• Place the potatoes in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 20 minutes or until tender. Drain well. Return the potatoes to the pan with butter and half the PHILLY. Use a potato masher to mash until smooth. Taste and season with salt and pepper.
• Meanwhile, heat the oil in a large frying pan over high heat. Add one-quarter of the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining chicken.
• Add the mushrooms to the pan and cook, stirring, for 5 minutes or until tender. Transfer to the bowl with chicken. Add the leek and garlic to the pan and cook, stirring, for 2-3 minutes or until leek softens. Sprinkle the flour over mixture and cook, stirring, for 1 minute. Return the chicken and mushroom mixture with the chicken stock, mustard, lemon juice, tarragon and remaining PHILLY. Bring to a simmer. Cook, stirring occasionally, for 10 minutes or until chicken is cooked through and sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.
• Preheat a grill on high. Spoon the chicken mixture among four 1 1/2-cup (375ml) capacity ovenproof dishes. Spoon the mashed potato over the chicken. Lightly brush with melted butter. Cook under preheated grill for 5 minutes or until lightly golden. Serve immediately with steamed beans and snow peas, if desired.

(Source).

Roast vegetable & fetta pie Recipe

Serves: 4

Time to prep: 1 hour, 20 minutes

Time to cook: 35 minutes

Ingredients

• 1 x 400g sheet shortcrust or wholemeal pastry, defrosted
• 3 cups cooked, roasted vegetables
• 3 roma tomatoes, quartered
• 2 garlic cloves, crushed
• 60ml (1/4 cup) olive oil
• 2 teaspoons chopped fresh rosemary
• 125g fetta, cubed
• 2 tablespoons grated parmesan
• Green salad, to serve

Method

• Preheat oven to 180°C. Lightly grease a 23cm pie plate.
• Lay the pastry into the plate, line with baking paper and rice and blind-bake for 10 minutes. Remove the paper and rice and bake for a further five minutes.
• Toss all vegetables with the garlic, oil and rosemary, then fill the pastry case. Dot with fetta and sprinkle with parmesan. Bake for 20 minutes. Serve with a green salad.

(Source).

Asian brown rice pie Recipe

Photography by Louise Lister

Plate up a sensational side dish with this fast and creative rice and vegetable pie.

Serves: 4

Time to prep: 15 minutes

Time to cook: 1.10 minutes

Ingredients

• 1 cup (200g) medium grain brown rice
• 400g Asian Stir-fry Vegetables
• 2 tsp oil, plus extra to brush
• 1 garlic clove, chopped
• 1 tbs soy sauce
• 1 tsp sesame oil
• 1 tbs sesame seeds
• 2 eggs, lightly beaten
• 2 tbs chopped fresh coriander

Method

• Cook the rice for 25 minutes until firm according to packet instructions. Set aside to cool.
• Slice the snow peas in the stir-fry mix into thin strips and thinly slice any large pieces of broccoli. Heat the oil in a large frying pan over a medium-high heat. Add the garlic and stir-fry mix. Stir-fry for 4 minutes or until soft. Add the soy sauce and sesame oil. Stir through. Transfer to a large bowl. Allow to cool slightly.
• Preheat oven to 200°C. Brush the base and sides of a 20cm springform pan with oil. Sprinkle 3 tsp of sesame seeds over the base and two-thirds of the way up the sides of the pan.
• Add the rice, eggs and coriander to the stir-fried vegetables. Mix until well combined. Spoon the mixture evenly over the base of the pan and press firmly. Sprinkle with the remaining sesame seeds. Cook in the oven for 45 minutes or until golden. Set aside for 10 minutes to cool slightly. Remove from the pan and slice into wedges.

(Source).

Healthy Makeover Recipe: Chicken, mushroom and tarragon pot pies

Photography by Andrew Young

This is a quirky take on the traditional shepherd’s pie.

Serves: 4

Time to prep: 15 minutes

Time to cook: 45 minutes

Ingredients

• 4 sebago potatoes, peeled, halved
• 20g butter, chopped
• 250ml PHILADELPHIA Original Cream For Cooking, a cream alternative
• 1 tablespoon olive oil
• 8 (about 800g) chicken thigh fillets, coarsely chopped
• 200g Swiss brown mushrooms, thinly sliced
• 1 leek, thinly sliced
• 1 garlic clove, crushed
• 1 tablespoon plain flour
• 1/2 cup (125ml) chicken stock
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons coarsely chopped fresh tarragon
• 20g butter, extra, melted
• Steamed butter beans and snow peas, to serve

Method

• Place the potatoes in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 20 minutes or until tender. Drain well. Return the potatoes to the pan with butter and half the PHILLY. Use a potato masher to mash until smooth. Taste and season with salt and pepper.
• Meanwhile, heat the oil in a large frying pan over high heat. Add one-quarter of the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining chicken.
• Add the mushrooms to the pan and cook, stirring, for 5 minutes or until tender. Transfer to the bowl with chicken. Add the leek and garlic to the pan and cook, stirring, for 2-3 minutes or until leek softens. Sprinkle the flour over mixture and cook, stirring, for 1 minute. Return the chicken and mushroom mixture with the chicken stock, mustard, lemon juice, tarragon and remaining PHILLY. Bring to a simmer. Cook, stirring occasionally, for 10 minutes or until chicken is cooked through and sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.
• Preheat a grill on high. Spoon the chicken mixture among four 1 1/2-cup (375ml) capacity ovenproof dishes. Spoon the mashed potato over the chicken. Lightly brush with melted butter. Cook under preheated grill for 5 minutes or until lightly golden. Serve immediately with steamed beans and snow peas, if desired.

(Source).