Banting Chicken Pie Recipe
6 to 8people
6 to 8people
  • 300g fresh spinach
  • 4 chicken breastsdeboned
  • 1punnet baby marrowsalso called courgettes and zucchinni
  • 250g button mushroomssliced
  • 3 Eggs
  • 250ml Fresh cream
  • 1cup gouda cheesegrated. It can be replaced with cheddar
  • 1small Onion
  • 1tsp Crushed garlic
  • 1/2 Green pepper
  • 3 cardamon pods
  • 3 aniseed
  • 1 cinnamon stick
  • 1teaspoon coriander spicealso called cilantro and dhania
  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.