Recipes

A banting chicken pie recipe secretly filled with veggies

April 4, 2018

About a month ago I posted on my IG stories a few meals I made as meal prep for the week ahead and I received a bunch of requests from you guys to share the recipes. Naturally, my first reaction was to try and find Food Network’s number to inform them that they needed me to star alongside Siba and Jenny (also someone needs to show the channel how to make a proper gatsby, ciabatta is lekker but not for a gatsby). Just kidding, but not about the gatsby though. This banting chicken pie recipe was one of the meals I shared on my IG stories.

Many of the recipes I create I either base off an established recipe and make a bunch of changes, or I throw a bunch of ingredients together and hope for the best. This recipe was the former. Yonders ago I received a pdf of banting recipes from a coworker and was scrolling through it when I came across a chicken and spinach pie recipe that is made with cream cheese.

Now I didn’t have cream cheese on hand and I wasn’t about to go out and buy any so I replaced it with cream. Also, I felt that the recipe lacked vegetables so I added a small onion, green peppers and baby marrows. I also changed the spices used, but truth be told, the only spices in the recipe was salt and pepper, which is technically seasoning. And we all know life is too short for plain food. I came up with spinach and mushroom banting chicken pie recipe that’s flavoured with coriander.

A banting chicken pie recipe secretly filled with veggies

Print Recipe
Banting Chicken Pie Recipe Yum
Course Lunch
Servings
6 to 8 people
Ingredients
  • 300 g fresh spinach
  • 4 chicken breasts deboned
  • 1 punnet baby marrows also called courgettes and zucchinni
  • 250 g button mushrooms sliced
  • 3 Eggs
  • 250 ml Fresh cream
  • 1 cup gouda cheese grated. It can be replaced with cheddar
  • 1 small Onion
  • 1 tsp Crushed garlic
  • 1/2 Green pepper
  • 3 cardamon pods
  • 3 aniseed
  • 1 cinnamon stick
  • 1 teaspoon coriander spice also called cilantro and dhania
Course Lunch
Servings
6 to 8 people
Ingredients
  • 300 g fresh spinach
  • 4 chicken breasts deboned
  • 1 punnet baby marrows also called courgettes and zucchinni
  • 250 g button mushrooms sliced
  • 3 Eggs
  • 250 ml Fresh cream
  • 1 cup gouda cheese grated. It can be replaced with cheddar
  • 1 small Onion
  • 1 tsp Crushed garlic
  • 1/2 Green pepper
  • 3 cardamon pods
  • 3 aniseed
  • 1 cinnamon stick
  • 1 teaspoon coriander spice also called cilantro and dhania
Instructions
  1. Preheat your oven to 180 degrees Celcius.
  2. First things first, prep all of the ingredients. Chop up the onion and green pepper. Slice the mushrooms and it would probably be a good idea to slice up the spinach. I didn't (the kind I bought was washed whole leaves) so you don't need to, but the next time I make this dish I would. Also thinly slice the baby marrow.
  3. To yield the best results, make the chicken in a slow cooker. Cover it with water, a tablespoon of olive oil and add the cardamon pods, aniseed and cinnamon stick. If you don't have the time or a slow cooker, doing it on the stove will also work. Cook until fully cooked and tender.
  4. Soften the onion in some olive oil, in a large pan or pot. Add the green pepper and garlic. Then add the dhania and the baby marrow and fry for 5 minutes with the lid on. Then add the mushrooms and fry until they're soft. Add the spinach and cover with a lid. Cook, stirring occassionally, until the spinach has wilted.
  5. In a seperate jug mix the cream and eggs.
  6. Shred the chicken, or chop it up into tiny pieces. Mix it into the pan with the vegetables. Transfer the chicken and vegetable mixture into an oven proof dish and spread evenly. Pour the egg mixture over the chicken and veg. Cover with grated cheese and pop into the oven for 45 minutes or until the egg is fully cooked and the cheese is golden.
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1 Comment

  • Reply Luchae Williams June 21, 2018 at 10:14 AM

    Cant wait to try this!

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