I’m all about packing flavour into wholesome filling meals so I’ve decided to add extra awesomeness to this dish. By piping the topping onto this pie you end up with a spectacular looking feast and as an added bonus, it can be made up of left overs from last nights roast dinner!
Serves 4
Ingredients
- 1 Large Chicken
- 1 onion (you won’t be eating it!)
- 8 small Carrots (or 4 larger ones cut into smaller sizes)
- 60g Frozen Peas
- 1 Tbsp Chopped Parsley
- 1 Tbsp Chopped Thyme
- Glass of white wine (not chardonnay)
- 500ml Low FODMAP Chicken Stock
- 1 Tbsp Cornfour
- 1 Star Anise
- 6 medium poatoes
- 2 tbsps Dairy Free Butter
- Garlic Infused Olive Oil
- Salt
- Pepper
- 1 egg (whisked)
Method
This method is assuming you have a chicken to roast but if you’re using left over roast chicken make sure you also roasted extra carrots and made the gravy out of the roasting tin juices ready to use the next day.
The Roast Chicken, onion and Carrots.
- Warm the oven to gas 190C (180C fanned)
- Put the chicken in a roasting tin and cover with the garlic infused oil.
- Peel and top the carrots and add them to the roasting tin.
- Peel and halve the onion and put to one side.
- Cook the Chicken according to the time stated (prepare the potatoes at this stage while the chicken is cooking) but 15 minutes before the end sit the onion halves in the meat juices and cook for the remainder of time (Make sure it doesn’t stick).
- When the Chicken is cooked, put on warmed plate to rest along with the carrots and carefully remove the onion and discard (don’t leave any onion behind).
- When the chicken has cooled remove it in strips.
- Chop the cooked carrots into smaller pieces.
Potatoes
- Peel, chop and boil until soft.
- Drain from the water and mash adding the dairy free butter.
The Gravy
- Take the roasting tin you cooked the chicken in and put it on a medium heat on the hob.
- Add the wine glass of wine and as its heating scrape around the sides of the pan to lift off all the flavour.
- When the tin is clean add the chicken stock and simmer to reduce slightly. This will take around 5 minutes.
- Remove from the heat and allow to cool slightly.
- If you have a fat separator jug, now is the time to use this otherwise poor the gravy into a saucepan and when the liquid settles skim the fat off the top until you’re left with the gravy.
- Mix the cornflour with approximately 1 tbsp of water and add to the gravy. Heat until boiling and reduce to a simmer.
- Add the star anise and continue simmering for around 5 minutes.
- Remove the star anise and any fat still left on the top.
- Add the parsley and thyme and stir until evenly mixed.
Putting it all together
- Use a pie dish and add the roasted chicken pieces, carrots, peas, gravy and a sprinkle of salt and pepper.
- Mix it all up to make it even.
- If you have a piping set, pipe the potato on top of the pie in whatever style you fancy. If you don’t have a piper you can spread the potato on the pie and get creative with the finish 😉
- Brush with the egg and put on baking sheet int he middle of the oven for 25 minutes. When the potato ism golden, it’s ready.
- Enjoy with your favourite vegetables.
Additional Notes
If using leftovers from the night before be mindful of the fact you will need a bigger chicken if it’s going to serve two meals. You’ll need to roast the carrots and make the gravy ahead too.
Then the next day all you will have to do is make the mash potato (unless you have leftovers), put everything together and pop it in the oven.
You’ll notice I’ve used 2 high FODMAP ingredients here….did you spot them?
Onion…can be used to flavour things but it’s important not to leave any pulp behind! The other is peas…15g of peas is considered safe and there are 60g in this recipe. It makes 4 portions so your portion should contain no more than the recommended 15g.
If you try this recipe, please comment below with your thoughts.
Sam 🙂