Description

A comforting pie packed with tender chicken, Eat Curious pieces, and mushrooms, topped with a golden, flaky pastry. Naturally high in fibre and lower in fat thanks to the Eat Curious addition, it provides a hearty and satisfying dish with a reduced carbon impact, delivering both flavour and nutrition—making it a perfect option for menus.

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS DEVELOPMENT CHEF LIAM

Chef Liam is a skilled culinary problem-solver who transforms complex school food standards into practical, scalable recipes that are both compliant and crowd-pleasing. With a sharp eye on budget, nutrition, and taste, he crafts flavourful, cost-effective meals that accommodate dietary restrictions, portion requirements, and the realities of limited kitchen resources. By innovating with seasonal ingredients and balancing every penny with every nutrient, Chef Liam ensures students receive meals that are satisfying, wholesome, and consistently well-executed.

Instructions

Hydrate Eat Curious Dehydrated Pieces using 1 part Pieces: 3 parts cold water (or stock): For this recipe, add 80g Eat Curious Dehydrated Pieces to a gastronorm tray or food-grade container. Add 240ml water and stir well to fully submerge. We recommend rehydrating in stock to help colour the pieces to ensure a more seamless blend when using in dishes with chicken. Cover and leave to hydrate for a minimum of 30 minutes. Overnight hydration (chilled) is recommended for best yield and texture. Drain any excess liquid before using.
Heat oil. Sauté onions, carrots, and mushrooms for 5 minutes.
Add chicken and cook until browned. Stir in rehydrated Eat Curious Pieces. Add mixed herbs and thyme, cook for 2 minutes.
Mix cornflour with a little stock, then add all stock. Simmer for 15 minutes until thickened. Then add peas and cook for 5 minutes.
Transfer filling to pie dishes and cover with pastry. Bake at 180°C for 25-30 minutes until golden.