Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 1 cup milk
- 4 dutch carrots, boiled or steamed
- 1 leek, white part only, thinly sliced
- 2tablespoons continental parsley, chopped
- 200grams button mushrooms, quartered
- 700grams chicken breast fillets, cut into 2cm cubes
- 1/4 cup polenta
- 1/2 cup pure cream
- 1/2 cup chicken stock
- 1/2 cup white wine
- 2/3 cup parmesan, finely grated (save 1/3 cup finely grated to sprinkle)
- 2tablespoons gluten free rice flour
- 1 cup water
- 1tablespoons olive oil
- 2 garlic cloves, crushed
Nutrition per serving
2490kJ
Protein
56.2grams
Sugars
6.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 190°C. Heat oil in a large frying pan over high heat. Cook chicken, in batches, for 2-3 minutes. Transfer to a plate.
Step 2 of 4
Return pan to a medium heat. Add leek and cook, stirring occasionally, for 5-6 minutes until soft. Add mushrooms and cook for 3-4 minutes until golden. Add garlic, cook for 1 minute. Add chicken and wine. Simmer until almost evaporated.
Step 3 of 4
Add rice flour and stir for 1 minute. Add stock and cream. Simmer for 2-3 minutes or until thick. Stir through parsley. Season. Divide mixture between 4x250ml capacity ramekins. Place on a baking tray.
Step 4 of 4
To make the polenta topping, bring milk and water to the boil in a saucepan. Reduce heat to low and add polenta in a slow, steady steam. Cook, stirring constantly, for 6-7 minutes. Remove from heat. Stir in half the parmesan. Season. Spoon 1/4 of the polenta topping over each pie and sprinkle with remaining parmesan. Push a carrot into the centre of each pie. Bake for 15 minutes, or until just golden.
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