chicken pie

winner banting

Prep time: 30 mins
Cook time: 30 mins + 30 mins
Total time: 60 mins


  • 1 packet chicken breast (or thighs)
  • 1T oil plus 1T butter
  • 1/2 cup full cream milk
  • 1/2 cup cream
  • 1T mixed herbs seasoning
  • 500g pumpkin (chopped into pieces)
  • 1 packet liquid chicken stock
  • 1/2 cup water
  • 1T dijon mustard
  • 1T wholegrain mustard
  • 1 head cauliflower
  • 1T butter
  • 1 egg yolk
  • Grated cheese


  1. Preheat oven to 180°C.
  2. Place the pumkin on a roasting tray, lather in olive oil, salt and pepper and put in the oven to roast for +-30 minutes
  3. Season the chicken with salt and pepper
  4. Steam the cauliflower and once very soft, transfer to a blender, add the butter and egg yolk, salt and pepper, and blend until super smooth
  5. Heat a pan, add the butter and oil and chicken
  6. Brown the chicken on each side (+- 5 minutes – depending on how thick your chicken breasts are)
  7. Transfer to a pot, add the milk, cream, seasoning, chicken stock and mustards, simmer on a low heat until the chicken is falling apart
  8. Remove from pot and transfer to a pie dish
  9. Mix the roasted pumpkin in with the chicken, along with about 1 cup of the cauliflower puree (this helps to thicken up the sauce)
  10. Pour the pureed cauliflower onto the chicken base
  11. Top with grated cheese
  12. Put in oven to bake for about 30 minutes


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s