CREAMY CHICKEN, MUSHROOM AND CAULIFLOWER POT PIES

Preparation time:

30 mins

Seasonings used:

Siena

These grain-free pot pies are the yummiest thing to cosy up to this Winter. And they have none of the hassles of traditional pot pies!

Serves 2

    What you need:
  • knob of coconut oil
  • 400g chicken thighs, chopped
  • 450g button mushrooms, cut in half
  • 1/2 head of cauliflower, cut into small florets
  • 400 mL coconut milk
  • 1 Tbsp Siena
  • 1 Tbsp oregano
  • 1/2 cup seeds and nuts
    How to make:
  • Preheat the oven to 170c
  • Heat the coconut oil in a fry pan over medium heat and brown the chicken. Add the mushrooms, cauliflower and siena and let sauté for 15 minutes
  • Once the veggies are cooked, add the coconut milk and oregano and let simmer for 10 minutes until it thickens slightly
  • Transfer the mixture into two pie dies and cover with seeds and nuts. Bake in the oven for 10 minutes

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