We are kicking off our review of The Detox Kitchen Bible Cookbook by making its Chicken and Vegetable Pie. It appeals to us because it looks like perfect comfort food – particularly given how crappy our weather continues to be.

What helps to make this chicken pie healthy is that the topping is a mixture of cauliflower and butter beans – blitz to give a creamy ‘mash’ like look and feel. Properly seasoned it is delicious even on its own.

The Detox Kitchen Bible Cookbook says that this is useful for the following health issues: heart; digestion;  immunity; skin, hairs and nails; mind; and fatigue. Quite the all rounder.

Let’s get cooking!

1. Organise the ingredients and set the oven to 200C/180C fan/gas 6

Chicken Pie ingredient list photo

For the pie filling

  • 1 tbsp rapeseed oil
  • 2 shallots chopped (although we used 2 smallish onions)
  • 1 leek, finely chopped
  • 2 garlic cloves, chopped
  • 4 diced chicken breasts (600g) – we used chicken thighs as they were on sale
  • 1 tbsp gluten/wheat free flour – we used buckwheat flour
  • Flat leaf parsley – a finely chopped handful
  • 2 sprigs of fresh tarragon, finely chopped (we used more as we love its flavour with chicken – put it can be a strong flavour in large amounts)
  • 1 bay leaf (we skipped the bay leaf – didn’t have any)
  • 2 diced carrots
  • 1/2 butternut squash, peeled, seeded and diced (we bought our pre diced and sliced)
  • 1 pepper – seeded and sliced
  • 100g button mushrooms, halved
  • 100g peas
  • 400 ml vegie stock

For the topping:

  • 1 cauliflower in florets
  • 2 x 400g tins of butter beans
  • 1 finely chopped garlic clove
  • 200 ml rice milk
  • Salt & Pepper

2. Fry the shallots, leek and garlic in a large saucepan / fry pan (don’t forget to heat the oil first). About 5 minutes or so

Chicken Pie cooking shallots photo

3. Add the chicken and cook for a further 5-6 minutes

Chicken Pie cooking chicken photo

4. Sprinkle in the flour and stir – then add half of the stock. Stir until mixed well and no lumps. Then add the rest of the stock with the herbs, carrots, squash, pepper and mushrooms. Cook for about 15 minutes more making sure the vegies are tender

Chicken pie filling photo

5. Transfer the mixture to largish dish and add the peas on top

Chicken pie filling assembly pea topping photo

6. Make the topping by placing the cauliflower in boiling water and cook for about 10 minutes

Chicken pie topping cauliflower boil photo

7. Place the cooked cauliflower, butter beans, garlic and rice milk in the blender / processor

Chicken pie topping processor photo

8. Blitz the topping ingredients for about 2 mins. Season to taste. Spoon the topping on the pie filling. Bake for 25 minutes and serve hot!

Chicken pie cooked photo