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
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