Chicken Pot Pie With Cauliflower Crust

Ingredients

750g chicken breast fillets, skin and fat removed (or purchase skinless), diced
400g (20 small) button mushrooms, quartered
1 medium leek, washed and finely sliced
2 medium carrots, peeled and finely diced
80ml dry white wine
80ml reduced salt chicken stock
300ml skim milk
1 tbsp cornflour, mixed with 1 tbsp water to
form a smooth paste
3 tsp olive oil
1 tbsp wholegrain mustard
½ bunch parsley, roughly chopped
Ground black pepper to taste

Cauliflower crust:
1 small head cauliflower
1 x 50g small egg
2 cloves garlic, crushed
25g reduced fat mozzarella
½ bunch parsley, roughly chopped

Method

1. Preheat oven to 200°C.
2. Make the cauliflower into cauliflower rice as per instructions on page 3 – be sure to keep separate the cauliflower stalk as you will use this later.
3. Stir the egg, garlic, mozzarella and parsley through the cauliflower rice, set
aside – this will be your cauliflower crust.
4. Place a large frypan over a medium-high heat, add 1 tsp of the oil and cook the chicken in batches until golden brown. Set aside. Add 1 tsp of oil, then cook the mushrooms in batches and set aside.
5. Reduce the heat to medium, add remaining oil and the leek, carrots and cauliflower stalk to the pan. Cook until soft (approximately 10 minutes), then set aside.
6. Deglaze the pan with the white wine and chicken stock. Add the skim milk and
cornflour water mixture and simmer gently until sauce thickens. Stir in the
mustard and parsley, then return the chicken and vegetables to the sauce. Season with ground black pepper and stir until all the ingredients are well combined. Divide equally between 4 pot pie ramekins or into a large baking dish.
7. Top with the cauliflower crust mixture and bake for 15 minutes or until crust is golden brown and crisp.