Chicken Potato Topped Pie and Maple Roasted Vegetables

As the weather is getting colder I am enjoying cooking lovely warming winter meals, such as this potato topped chicken pie and maple roasted vegetables. Both are very easy and the vegetables go well with the pie.

Chicken Potato Topped Pie

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Serves	6
Prep time	1 hour
Cook time	30 minutes
Total time	1 hour, 30 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates
Suitable for	Dairy / Lactose Free, RPAH Elimination Diet - Low Chemical / Failsafe
Meal type	Main Dish
Misc	Child Friendly, Pre-preparable, Serve Hot

Quick, easy, low chemical chicken cottage pie topped with potato.

Ingredients

Salt (to season)

Filling:

500g chicken fillets (cut into 1 - 2 cm pieces)
4 spring onions (finely chopped)
1 stalk celery (finely chopped)
1 tablespoon sunflower oil
3 tablespoons No-tomato sauce (Refer to recipe)
1 cup chopped green beans (fresh or frozen and thawed)

Veloute sauce:

2 1/4 cups chicken or vegetable stock (Refer to recipe)
30g butter or Nuttelex
2 tablespoons flour

Topping:

1kg potatoes (3 very large)
120ml rice milk or milk (approximately)
Butter or Nuttelex (to top)

Directions

1.	Peel and cook the potatoes (boil, steam or microwave)..
While the potatoes are cooking, make the veloute sauce:
2.	Pour the stock into a saucepan and bring to a simmer.
3.	In a medium sized saucepan melt the Nuttelex over medium heat, then add the flour and stir to form a paste. Cook the paste for a few minutes, stirring, until it starts to colour. Remove from the heat and allow to cool for a couple of minutes.
4.	Place the flour paste over low heat and slowly add in the stock, whisking until it is smooth and thick like gravy. Remove from the heat and set aside.
5.	Preheat the oven to 180°C and lightly spray or grease a casserole dish.
6.	Mash the potatoes with the rice milk, adding the milk slowly until you have a smooth and creamy mash. Season with salt.
Make the filling:
7.	In a frying pan heat the sunflower oil. Add the garlic, spring onions and celery and cook for a few minutes until soft.
8.	Add the chicken and cook through. Add the beans and no-tomato sauce and stir through, stir in the veloute sauce and simmer until the beans are cooked. If the filling has too much liquid let it simmer for longer until it thickens up.
9.	Allow the filling to cool slightly.
10.	Pur the filling into the casserole dish then spread the potato over the top. Dot the top of the potato with little knobs of Nuttlelex or butter.
11.	Place the pie into the oven and cook for 30 minutes or until the top is golden brown.
12.	Let the pie rest for 5 to 10 minutes before serving.

Note

Low Chemical / Failsafe

Refer here for the chicken stock and no-tomato sauce recipes.

Maple Roasted Vegetables

Print recipe

Serves	4
Prep time	10 minutes
Cook time	40 minutes
Total time	50 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical
Meal type	Side Dish
Misc	Child Friendly, Serve Hot

Easy, maple syrup glazed roast vegetables.

Ingredients

500g root vegetables (swede, parsnip, carrot)
1 tablespoon pure maple syrup
1/2 teaspoon rice bran oil
1/4 teaspoon sea salt

Directions

1.	Preheat the oven to 180°C.
2.	Chop the vegetables into pieces that are about 2cm thick. Carrots and parsnips can be cut on an angle, swedes can be cut in half or quartered then sliced.
3.	Combine the maple syrup, oil and salt in a medium sized bowl, then add the vegetables and toss through until well coated.
4.	Place the vegetables on a baking tray in a single layer and bake for 35 - 40 minutes until tender and lightly caramelised.

Note

Low Chemical / Moderate Salicylates

Swede are low chemical, carrots and parsnips contain moderate salicylates.

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Chicken Potato Topped Pie and Maple Roasted Vegetables

Chicken Potato Topped Pie