Chicken & Kale Root Veg Pie
Happy Thursday fellow foodies!!
First point of order (no – not a SONA joke) … We will have a new team member joining Whisking It soon! Caryn Holtes will be heading up the sweet treats side of things!!! More baked goodies! YAY! Gonna be super rad, cause although I looooovveee baking, I hate sticking to recipes. 60% of my baking attempts flop cause I have added just a little more vanilla (there’s never enough), or decided 2 eggs would be better than one, or realised at the last minute that I do not have coconut flour and figure almond flour will substitute fine… Usually it does not. Last night for example, I had 2 extremely over-ripe bananas so I decided to make banana protein gluten-free muffins, but didn’t wanna add sugar, used a little stevia instead, used whey isolate instead of normal whey, added an extra egg yolk cause I was too lazy to fish it out of the whites… and needless to say the result was sad, flat and pretty dense LITTLE muffins… instead of glorious puffy, rounded, light, delicious snacks. Pretty bummed.
Anyway, Caryn is far more attentive and disciplined, and her recipes usually only flop when I am there telling her that there’s not enough vanilla (cause, really, is there ever enough?). I am super excited to welcome her to the blogging team… and I am sure you all will be too!
I have other cool news (well, cool for me… and no one else really, but I am gonna tell you anyway) – I started studying again! I am doing Project Management through Wits University! Classes are every Monday… and I have to do a big group work social-change project and tests and exams!!! It’s so super exciting to be back in a classroom and learning new things! (Although, I haven’t actually learnt anything yet per-say cause the first class was a general overview, but still amped!)
That said, I am gonna have a lot more on my plate (as if I didn’t already have a piled up, incredibly full plate already!) and even though I’ll be giving up extra freelance work for now, and moving my gym sessions to the mornings, I am still reallllyyyyyy keen for dinner ideas and dishes that are just EASY. It’s not even only a time thing, it’s a mental thing. Like, the thought of coming home and doing a multi-faceted dish with different pans, lots of prep work and a bucket load of random ingredients just stresses me out. I want simple food, simple ingredients, minimal prep/cook time and a yummy, interesting outcome :) So hopefully my next few experiments inspire you to try some new things too, and get you amped about dinner time!
One thing I LOVE, love love love is a good PIE. I love cottage pie, pastry pie, pot pie, fold-overs, tarts, pies that aren’t even really pies at all… And I swear, if you put your mind to it, you can spin any traditional favourite into a healthy dish. That’s what I tried here. Good old chicken pie turned SUPER >> a super-food pie!! I am going to be 100% honest with you, it doesn’t taste like chicken pie at all, but nothing on earth can mimic the flaky buttery goodness of puff pastry so we are gonna have to let this one slide.
It is quick, and SO EASY. One pan, and a baking dish – and if you are a lucky Le Creuset owner you can put your entire initial cook pan into the oven and then its literally just a ONE DISH WONDER. I am not though, so I had a frying pan and a pie dish involved …
Hope you try it, and I especially hope you like it!!!
- 400gr chicken breasts
- 1 tbs olive oil
- 1 large sweet potato
- 2 medium carrots
- 2 peeled small beetroots
- 1/2 can coconut milk
- 1 lemon
- 3 large kale leaves (or spinach / baby spinach)
- 2 Tbs Thyme
- 2 Tbs Oregano
- Salt & Pepper
- 1 beaten egg
- Preheat the oven to 200° C
- Brown the chicken in olive oil a pan, after 5 - 8 minutes, add the kale and allow to cook until withered (about 5 minutes).
- Add herbs & salt & pepper.
- Add coconut milk, squeeze 2 lemon halves in & cook for 5 more minutes.
- While chicken & kale are on the stove, grate your root veggies.
- Pour chicken, kale & coconut mix into a baking/pie dish (or keep in your oven-proof skillet)
- spread the grated root veggies over the top to form a thick layer, and compress.
- Brush the top of the pie with the beaten egg.
- Bake for 45 - 60 minutes, until the grated veg is soft.