A hearty and warming chicken pie made with coconut cream instead of dairy cream which is great for anyone trying to limit or avoid dairy.

If you prefer to use dairy cream, just substitute it for the coconut cream in this recipe and it will still taste great 🙂

Ingredients

Serves 4 people

• 1 tbsp oil of your choice – I used coconut oil
• 1 small diced red onion
• 1 tsp chopped garlic
• 2 handfuls of sliced mushrooms
• 4 diced chicken breasts
• Handful of diced ham (I used some gammon that I had left over from another meal)
• 2 tsp wholegrain mustard
• 1 chicken stock cube mixed with 1 cup of hot water
• 250ml coconut cream
• Salt and pepper to taste
• 4-5 sheets filo pastry

Directions

1. Heat the oil in a large pan or wok
2. Pre-heat the oven to 190 degrees / gas mark 5
3. Add the onion and saute for a few minutes until the onion has softened
4. Add the garlic and mix with the onions
5. Add the mushrooms and stir through until the mushrooms have softened
6. Add the chicken breasts and cook through for a few minutes stirring well
7. Add the ham and stir through
8. Spoon in the wholegrain mustard
9. Pour in the chicken stock
10. Add the coconut cream
11. Leave to simmer for 10-15 minutes or until the sauce has thickened up
12. Season to taste with salt and pepper
13. Pour into a pie oven dish
14. Fold the filo pastry on top crinkling it up to add some texture
15. Pop in the oven for 20 minutes or so (check to ensure the pastry isn’t burning)
16. Once the pastry has browned and looks cooked to your liking, remove from the oven and serve with your choice of vegetables.

Enjoy!

With love, Tash ❤ x