THE Chicken Pie

Name: THE Chicken Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Western
Ingredients: 1 BBQ chicken, skin removed, cut into small pieces or shredded; 1½ cups milk; 2 tbsp red miso paste*; 1 cup store bought chicken broth; ¼ tsp dried thyme; 3 tbsp butter; 1 cup frozen diced onion; 2 cubes frozen garlic; 1 tsp dried thyme; ⅓ cup white wine, optional but it does add to the flavour profile; ⅓ cup plain flour; ⅓ - ½ cup grated parmesan cheese; Freshly ground black pepper to taste; 2½ cups diced frozen carrots, corn &amp; peas mix; ½ cup sun-dried tomato strips*; ½ cup cream; 1 tsp dried chilli flakes*; 2 sheets puff pastry*; 1 egg, lightly beaten

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This pie is the bees knees! It was wholly inspired by RecipeTin Eats Chicken Pot Pie. Nagi's recipe is spot on. All I have done is made some tweaks to make it side-effect friendly. Fighting chemo fatigue can put you out of the kitchen when it comes to some more involved recipes but that's not an issue here. Neither is flavour - there is loads here and I've thrown in a couple of extra umami ingredients too. You will find Nagi's most excellent recipe here RecipeTin Eats Chicken Pot Pie

THE Chicken Pie

Rated 3.5 stars by 2 users

Servings

6

Prep Time

15 minutes

Cook Time

40 minutes

Author

Adapted from RecipeTin Eats

We like to present recipes that not only have side-effect friendly tweaks but also streamline the preparation and cooking process. Cancer treatment related fatigue can keep you out of the kitchen but making some ingredient substitutions will often lessen the effort required to produce a beautiful tasty meal.

This recipe was adapted from Nagi's RecipeTin Eats, Chicken Pot Pie. Check out her website (she's kinda famous - rightfully so) for some really excellent dinner inspiration.

Ingredients

1 BBQ chicken, skin removed, cut into small pieces or shredded

Liquid for filling

1½ cups milk
2 tbsp red miso paste*
1 cup store bought chicken broth
¼ tsp dried thyme

Filling

3 tbsp butter
1 cup frozen diced onion
2 cubes frozen garlic
1 tsp dried thyme
⅓ cup white wine, optional but it does add to the flavour profile
⅓ cup plain flour
⅓ - ½ cup grated parmesan cheese
Freshly ground black pepper to taste
2½ cups diced frozen carrots, corn & peas mix
½ cup sun-dried tomato strips*
½ cup cream
1 tsp dried chilli flakes*
2 sheets puff pastry*
1 egg, lightly beaten

Directions

Pour a small amount milk into a ramekin with the miso and mix to form a smooth paste. Add this along with the remaining ingredients for the liquid for the filling into a saucepan and bring to a medium heat. Be careful it doesn’t come to the boil.
Melt the butter in a large saute pan and cook the onion and garlic for a couple of minutes. Sprinkle in the thyme and stir through.
Add the wine and cook until it has nearly all evaporated. Add the flour and stir for a minute. Add half the warm liquid for the filling and stir. It will be a bit thick looking.
Add the rest of the liquid, parmesan, and pepper if using. Stir through the chicken, the remaining frozen vegetable mix, and sun-dried tomato strips. Stir over a medium heat to thicken. Stir through the cream and chilli flakes. At this point, the filling is at the thickness you will get in the end pie. Adjust according to side-effects (see notes).
Pour the filling into a large pie dish (I use a 19cm x 28cm rectangular dish) and pop into the fridge to cool. The cooling mean you will get a better puff pastry result in the oven. No soggy pastry here. At this point, preheat an oven to 180ºC.
Pop two partially thawed sheets of puff pastry over the top of the cooled filling - this will be more than you need, just overlap a little in the middle. Trim a little from the edge of the dish and brush with the egg. Cut about 4 slits in the puff pastry to allow steam to escape while in the oven.
Leave in the oven until the pastry is a lovely golden colour. Remove and enjoy.

Recipe Note

For sore mouth: Substitute the puff pastry top with a delightful creamy mashed potato or any other preferred mash. To prevent the formation of crispy bits, apply the mash after the pie has been taken out of the oven.

*For dry mouth & throat: Once more, you have the option to skip the puff pastry as mentioned earlier, or you can enhance moisture by generously pouring gravy over the dish. You can also opt to have a looser filling to keep the moisture content up.

*For difficulty swallowing: Make sure the pie filling has a consistency that facilitates easier swallowing for you. Adjust the thickness according to your preference – whether you need it thicker or thinner. Additionally, contemplate incorporating a bit more cream, as its oily texture could assist in the swallowing process.

*For loss of taste/flavour/bland taste: Incorporate red miso and sun-dried tomatoes into the mix. Paired with the parmesan cheese, these powerful umami ingredients will elevate your taste buds, promising a more flavourful experience. The inclusion of dried chilli flakes activates the Trigeminal Nerve, bringing a fiery sensation to the mouth and engaging the nose in the experience. In the absence of other flavours, this spicy kick serves as a welcome distraction.