Chicken & Cauliflower Pie
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 382.0
- Total Fat: 13.9 g
- Cholesterol: 63.8 mg
- Sodium: 941.7 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 10.4 g
- Protein: 38.9 g
View full nutritional breakdown of Chicken & Cauliflower Pie calories by ingredient
Introduction
Ground chicken, onions, mushrooms, and peas covered with mashed cauliflower, and baked until golden. Ground chicken, onions, mushrooms, and peas covered with mashed cauliflower, and baked until golden.Number of Servings: 2
Ingredients
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8 cups cauliflower, cut into florets 1.2 kg
1 1/2 onions, finely chopped 300 g
16 button (white) mushrooms, thinly sliced 220 g
2 tbsp olive oil 30 mL
500 g ground chicken, or ground turkey
3/4 cup canned tomatoes (diced or chopped) 200 g
2 tbsp tomato paste 30 mL
1 tbsp Worcestershire sauce 15 mL
1 cup chicken broth 250 mL
1 cup frozen peas 120 g
3/4 cup milk, partly skimmed, 2% 200 mL
2 tbsp butter, unsalted 28 g
ground pepper to taste
salt to taste
Directions
1. Preheat the oven to 205°C/400°F.
2. Prepare the vegetables: finely chop the onion; thinly slice the mushrooms; cut the cauliflower into florets then boil them 10-15 min until they are very tender. Drain them well and set aside.
3. Heat the oil in a pan over medium-high heat. Add the ground chicken and sear it until it looses its pink colour, about 7-8 min.
4. When the chicken is golden-coloured, add the chopped onion then cook 2 min with stirring. Stir in the diced tomatoes, mushrooms, tomato paste, Worcestershire sauce, and broth. Add the frozen peas and continue cooking until heated through, about 4-5 min. Add salt and pepper.
5. Remove the pan from the heat and tranfer the contents to a large baking dish, or distribute into individual baking dishes.
6. Pour the milk into a large microwave-safe bowl. Add the butter and microwave on medium-high a few minutes, uncovered, until very hot. Add the cooked cauliflower and mash it until creamy. Add salt and pepper to taste. Place a spoonful of the cauliflower mixture on top of the chicken mixture, then gently spread it with a spoon to cover evenly.
Bake in the middle of the oven until the top is golden-brown, about 30 min. Serve.
Number of Servings: 2
Recipe submitted by SparkPeople user RENSTER.
2. Prepare the vegetables: finely chop the onion; thinly slice the mushrooms; cut the cauliflower into florets then boil them 10-15 min until they are very tender. Drain them well and set aside.
3. Heat the oil in a pan over medium-high heat. Add the ground chicken and sear it until it looses its pink colour, about 7-8 min.
4. When the chicken is golden-coloured, add the chopped onion then cook 2 min with stirring. Stir in the diced tomatoes, mushrooms, tomato paste, Worcestershire sauce, and broth. Add the frozen peas and continue cooking until heated through, about 4-5 min. Add salt and pepper.
5. Remove the pan from the heat and tranfer the contents to a large baking dish, or distribute into individual baking dishes.
6. Pour the milk into a large microwave-safe bowl. Add the butter and microwave on medium-high a few minutes, uncovered, until very hot. Add the cooked cauliflower and mash it until creamy. Add salt and pepper to taste. Place a spoonful of the cauliflower mixture on top of the chicken mixture, then gently spread it with a spoon to cover evenly.
Bake in the middle of the oven until the top is golden-brown, about 30 min. Serve.
Number of Servings: 2
Recipe submitted by SparkPeople user RENSTER.