Sassy Chicken and Butterbean Pie

 

 

Sassy Chicken and Butterbean Pie
Author: Vanessa
I used a pressure cooker for this recipe but it is not essential.  It just speeds up the process and keeps the chicken superbly moist.  However, you can simply follow the recipe and instead of pressure cooking, just pop the mixture in the oven in a casserole dish and top with foil – cook for around 1 hour.  Otherwise, you could cook the mixture on the stove top until the chicken is cooked through and transfer directly to your pie dish to finish off in the oven.
Ingredients
  • Olive Oil
  • 1 carrot, chopped into small diced pieces
  • 1 stick celery, sliced finely
  • 1 onion, chopped finely
  • 8 rashers bacon, chopped finely
  • 2 chicken breasts, off the bone and skinless
  • Simon Gault’s Indian Spice Rub
  • 1 cup chicken stock
  • 1 tin butterbeans
  • 1/2 cup cream
  • Several sheets of Filo Pastry
  • melted butter
Instructions
  1. Heat a little olive oil in the bottom of your pressure cooker.  Add in the carrot. celery and onion and allow to cook on a low-medium heat to soften for around 8-10 minutes.  Add in the bacon rashers and cook for another 5 minutes.
  2. Dice the chicken breasts into large bite size pieces.
  3. Dust the chicken with a generous sprinkle of Simon Gault’s Indian Spice Rub.
  4. Pop the chicken into the pan along with your vegetables and bacon.  Using a spatula, allow the chicken pieces to slightly colour in the pan.  Tip in the butter beans.
  5. Add in the chicken stock and cover the pressure cooker with the lid, and bring to pressure as per instructions.
  6. Once it starts to steam – cook for 20 minutes (equivalent to 1 hour in a 180C oven).
  7. Release the pressure and take off the lid.
  8. Add the cream and cook for several minutes to thicken.
  9. Pour the mixture into an oven proof dish.
  10. Meanwhile take a sheet of filo pastry and brush with some melted butter.  Scrunch it up and pop ontop of the chicken mixture.  Repeat until you have covered the top of the pie.
  11. Place in an oven preheated to 180C and cook for 20 minutes until the filo is golden.
  12. Serve with roasted eggplant tossed in Indian Spice Rob and ginger syrup and some fiery Indian spiced roasted potatoes – A PERFECT AUTUMN MEAL!!!!!!

You Might Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *