FOR THE CRUST
1 ½ lb. potatoes (I used organic yellow potatoes), quartered
1 large garlic clove, crushed
½ tsp. sea salt
1 cup full-fat milk of for dairy free option use coconut milk
1 Tbsp. extra virgin olive oil
FOR THE FILLING
2 Tbsp. extra virgin olive oil
1 medium-size yellow onion, chopped
1 tsp. dried thyme
¼ tsp. dried rosemary
¼ tsp. ground black pepper
¼ tsp. ground nutmeg
1 bay leaf
1 ½ lb. skinless, boneless chicken thighs, cut into bite size pieces
½ cup white wine (you can use water, but the wine adds to the flavour)
½ cup fresh or frozen corn
½ cup fresh or frozen peas
6 oz. brown mushrooms quartered
2 carrots, diced
1 celery, diced
Sea salt to taste
¾ cup cream or coconut milk
1 Tbsp. tapioca starch
¼ cup chopped fresh parsley
NOTE: Use gluten free spices and organic ingredients whenever possible When making this pie for younger children, omit wine and cut back on black pepper
Cook potatoes with garlic in salted water until tender
Drain the water and whip the potatoes with milk until creamy, you can add more milk if needed. Set aside
FOR THE FILLING
Heat olive oil over medium heat, add onions and saute for 5 minutes
Stir in spices until fragrant and then add chicken. While stirring cook chicken until slightly brown about 5 minutes. Add wine, bring to low simmer, cover and cook for 10 minutes
Add corn, peas, mushrooms, carrots, celery and season with salt. Cover and cook for 5 more minutes
Whisk together milk and tapioca starch and stir into the sauce. Cook until sauce thickens. Remove from the heat and stir in parsley
Fill oven proof pie dish with filling and top with potatoes. Drizzle with oil and sprinkle with black pepper. Place on a baking sheet lined with parchment paper and
bake in a preheated oven at 375 F for 25 – 30 minutes or until the top is golden and bubbling
Rest for 20 minutes before cutting
Tip: To avoid spillage in your oven from the pie, place pie dish on a baking tray
Prep Time
20 Minutes
This recipe is delicious! My family has requested this once a week 🙂
I used chicken breast instead of thighs – just a personal preference. I also broiled it for about 5 minutes to brown the topping. Instead of tapioca starch I used potato starch as that’s what I had on hand. I also doubled it and made it in a 9 x 13 glass dish – we had enough for leftovers for the 4 of us.
Thanks for the recipe – look forward to making it again!
Thank you, and the potato starch is an excelent idea. I have used arrowroot powder before and it works nicely as well. Enjoy!