HORMONE LOVING CHICKEN PIE
Who knew a humble chicken pie could support your hormone health? A comforting, nourishing dish loaded with cruciferous veg (broccoli & cauli), supporting hormone metabolism via phase II liver detoxification. An excellent choice to support clearance of excess oestrogen leading up to mestruation.
Leek & garlic provide you with prebiotic fibre to feed up a healthy gut microbiome (important for the estrobolome), while quality protein provides you with the building blocks for hormone production.
You can’t forget the herbs & spices; mustard seeds and dijon support detoxification through sulphoraphane-boosting compounds, whilst the bone broth provides you with glycine for a calming and gut friendly effect.
Something your body might crave, especially in the luteal phase if you’re dealing with short menstrual cycles, progesterone deficiency, PMS, PMDD or mood lability.
Meal Idea: pair this with a carrot, rocket & lemon juice side salad for optimal digestion and skin benefits!
INGREDIENTS
6 chicken thigh, chopped into 2-3cm cubes
1 leek, sliced thinly
1/2 head cauliflower, chopped roughly
1/2 head broccoli, chopped roughly
6 white button mushrooms
4 garlic cloves, diced
generous pinch of quality sea salt
cracked pepper
1/4 tsp nutmeg
1 tsp dijon mustard
1 tsp mustard seeds
1/2 tsp sumac
1/4 cup creme fraiche (additive free)
1 tbsp gevity rx bone broth
1 tbsp tapioca flour
Careme puffed pastry
METHOD
Preheat oven to 180 degrees celsius and thaw pastry.
Prepare ingredients and heat up a large, shallow oven proof dish.
Add 1 tsp of extra virgin olive oil or 1 tsp of grass-fed butter to the dish.
Sauté leek, cauliflower, broccoli, mushrooms and garlic, salt and pepper.
Once softened and fragrant, remove vegetables from the dish and set aside.
Cook chicken thigh without oil/butter in the same dish until just cooked through.
Add the vegetables back in with bone broth paste, dijon mustard, sumac, nutmeg, mustard seeds and creme fraiche. Cook through and simmer.
To thicken, sprinkle 1 tbsp tapioca flour over the chicken and vegetables.
Once thickened, turn off heat and place puffed pastry to cover the top of the pie (you won’t need the entire lot of pastry).
Cook in the oven for 15-20 minutes until browned.
Enjoy with a side salad or as a comfort meal on it’s own.