Chicken & Cauliflower Panko-Topped Pie

Name: Chicken & Cauliflower Panko-Topped Pie with Plant-Based Basil Pesto
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 portion cauliflower; 2 potato; 1 leek; 1 tin cannellini beans; 2 tbs plant-based milk; 1 packet panko breadcrumbs; 1 sachet Herb & Mushroom Seasoning; 1 tin Crushed & Sieved Tomatoes; 1 sachet vegetable stock powder; 1 bag baby spinach leaves; 1 packet Plant-Based Basil Pesto; 1 packet Diced Chicken; 4 clove garlic; 40 g plant-based butter; 1 tsp brown sugar

with Plant-Based Basil Pesto

Recipe Development TeamUpdated on December 13, 2022

Get tasty recipes from just $6 per serving

Calories

4366 kcal

Protein

66.8g protein

Total

35 minutes

Difficulty

Easy

Allergens:

Soy
Gluten(Wheat)
cashews
May contain traces of allergens
Eggs
Gluten
Fish
Milk
Sesame
Soy

This easy-to-make veggie and chicken deluxe pie is a taste sensation. Roasted cauliflower, seasoned cannellini beans, tender chicken and veggies hidden under a blanket of mashed potatoes is already a great pie. But we’re aiming to take the blue ribbon home, so let’s add panko breadcrumbs into the potato topping for crunch. First place is guaranteed.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 portion

cauliflower

potato

leek

1 tin

cannellini beans

(Contains: Soy; )

1 packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 sachet

Herb & Mushroom Seasoning

1 tin

Crushed & Sieved Tomatoes

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

Plant-Based Basil Pesto

(Contains: cashews; May be present: Eggs, Gluten, Fish, Milk, Sesame, Soy)

1 packet

Diced Chicken

4 clove

garlic

Not included in your delivery

olive oil

2 tbs

plant-based milk

40 g

plant-based butter

1 tsp

brown sugar

Nutrition Values

Calories4366 kcal

Fat35.1 g

of which saturates13.3 g

Carbohydrate103.3 g

of which sugars28.3 g

Protein66.8 g

Sodium1454 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240ºC/220ºC fan-forced. Bring a medium saucepan of salted water to the boil. • Cut cauliflower into small florets and roughly chop the stalk. • Place cauliflower in a baking dish. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around the edges, 20-25 minutes.

• Peel potato, then cut into large chunks. Thinly slice leek. Finely chop garlic. Drain and rinse cannellini beans. • Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add the plant-based milk and 1/2 the plant-based butter to potato along with a pinch of salt. Mash until smooth.

• Meanwhile, combine panko breadcrumbs, 1/2 the garlic and a generous drizzle of olive oil in a small bowl. Season with salt and pepper. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek and diced chicken, tossing occasionally, until browned, 4-5 minutes. • Add herb & mushroom seasoning and the remaining garlic and cook until fragrant, 1 minute. • Add cannellini beans, crushed & sieved tomatoes, vegetable stock powder, remaining plant-based butter, the brown sugar and a splash of water. Cook until slightly thickened, 2-3 minutes. • Remove pan from heat, then add baby spinach leaves, stirring until wilted, 1 minute. Season to taste.

• When the cauliflower is done, preheat grill to high. • Pour cannellini bean and chicken filling over cauliflower in baking dish. Spread evenly with mashed potato. • Sprinkle over panko topping. Grill until lightly golden, 8-10 minutes.