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Inspired living

Chicken and Thyme Pot Pies Recipe


Lee Holmes' delicious Chicken and Thyme Pot Pies Recipe

Credit: Lee Holmes

Pies are one of my favourite ways to add comfort during the autumn and winter months. I feel a little leap of joy when I crack through the golden roof of flaky pastry and inhale the fragrant steam that emerges. Pies are also a handy way to use up extra vegies or herbs you have on hand and reduce food waste.

Serves: 4

Ingredients

Method

  • 1 tbsp extra-virgin olive oil
  • 1 garlic clove, crushed
  • 1 brown onion, diced
  • 2 boneless, skinless chicken breasts, diced
  • 1 small sweet potato, peeled & diced
  • 1 cup frozen peas, thawed
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 2 tbsp gluten-free rice flour
  • 500mL chicken stock
  • Sea salt & freshly ground black pepper, to taste
  • 2 sheets gluten-free filo pastry
  1. Preheat oven to 180°C and grease four individual pie dishes.
  2. Heat olive oil in large frying pan over medium heat. Fry garlic and onion for
2–3 mins until slightly coloured. Add chicken and cook to seal on all sides then add sweet potato and cook for 10 mins, stirring frequently. Add peas and herbs and cook for 3–4 mins, stirring occasionally.
  3. Mix rice flour with a little of stock in small bowl then pour into pan with remaining stock and stir through. Bring to boil then reduce heat to low and simmer, stirring, for 10 mins or until liquid thickens. Season with salt and pepper.
  4. Divide mixture between prepared pie dishes. Stack filo sheets and cut into quarters. Cover each pie dish with pastry, trimming as necessary and tucking edges inside dish — or, if you prefer, scrunch filo a little on top. Bake on oven’s middle shelf for 40 mins or until pastry
is golden.



 

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.