Winter nights in just got cosier with this hearty pie from Marley Spoon. In collaboration with nutritionist and chef Jacqueline Alwill from Brown Paper Bag, not only is it comfort on a plate, it's also packed with immunity-boosting ingredients such as leek and cauliflower, so you can fight the flu without needing to compromise your taste buds.
- 300 g cauliflower, portion cut
200 g leeks, medium trimmed
140 g celery
320 g chicken thigh fillet
Small bunch of thyme
Small bunch of parsley
1 tsp. chicken bouillon stock powder
2 tbs. olive oil
3 tsp. plain flour
1 cup boiling water
- First, marinate the chicken. Bring a kettle of water to the boil, trim any excess fat from the chicken and cut into 2 cm chunks. Combine half the oil, salt and pepper and chicken in a bowl and mix well to coat. Set aside. Then, bring a large saucepan of salted water to the boil.
- Prepare the ingredients for the pie. Cut the cauliflower into small florets and coarsely chop the stem. Finely chop the parsley, including the stems. Pick thyme leaves. Combine the chicken stock powder with the boiling water in a heatproof jug or bowl. Cut the celery into quarters lengthwise, then into one cm chunks. Thinly slice the pale part of the leek, discarding the darker green parts.
- For the cauliflower crust, start by lightly beating the egg in a bowl. Cook the cauliflower florets in the pan of boiling water for six to eight minutes until soft. Drain and return to the pan. Using a stick blender, process the cauliflower until smooth, then set aside.
- To cook the chicken and vegetable filling, heat half the oil in a large frypan over medium-high heat. Cook the celery and leek for six to eight minutes or until lightly golden. Stir through the thyme and parsley, then transfer to a bowl and set aside. Heat the remaining oil in the pan. Cook chicken for six to eight minutes until golden and cooked. Transfer the chicken to the bowl with the leek mixture, mixing well to combine.
- For the gravy, pour the chicken stock into the pan and increase heat to high. In a small heatproof jug, whisk the flour and three tablespoons of stock until smooth. Stir in the paste into the pan for two minutes, stirring constantly. Reduce heat to medium and stir for a further three minutes or until thickened.
- Now, to assemble the pie. Pre-heat the grill to high. Add the stock mixture to the bowl with the chicken mixture and mix well to combine. Pour the pie filling into the ovenproof dish. Spoon the cauliflower mixture on top and brush with the beaten egg. Place under the grill for five minutes or until golden.