Family White Bean Mash Pie with Thyme Chicken, Pumpkin and Oat Cheese Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a roughly 9 x 13-inch baking dish with a little of the olive oil.

2. 2

   Place the pumpkin on a baking tray and toss with 1 tablespoon olive oil, half of the sweet paprika, and a pinch of salt and pepper. Roast for 20 minutes at 200 °C / 400 °F, until tender with golden edges.

3. 3

   While the pumpkin roasts, make the creamy base. In a small saucepan, melt the butter over medium heat and sauté half of the onion with half of the garlic for 4 minutes. Add the white beans and 125 ml chicken broth. Cook for 3 minutes, then blend or mash until thick and creamy. Season with a little salt and pepper and set aside.

4. 4

   Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken, a pinch of salt, pepper, the remaining sweet paprika, and 1 tablespoon thyme. Cook for 4 to 5 minutes, stirring, until no longer pink.

5. 5

   Add the remaining onion, carrot, celery, and the rest of the garlic to the skillet. Cook for 5 minutes until the vegetables soften.

6. 6

   Sprinkle in the all-purpose flour and stir for 1 minute so it cooks through. Add the Dijon mustard, the remaining 125 ml chicken broth, and the cream. Cook for 3 to 4 minutes, stirring, until a smooth, lightly thickened sauce forms.

7. 7

   Fold the roasted pumpkin and 80 g of the shredded mozzarella into the chicken filling. Mix gently to combine. Taste and adjust salt and pepper if needed.

8. 8

   Spread the white bean mash over the bottom of the baking dish. Spoon the chicken and pumpkin filling evenly over the top.

9. 9

   In a bowl, combine the rolled oats, grated Parmesan, the remaining shredded mozzarella, and the remaining 1 tablespoon thyme. Sprinkle this crust evenly over the pie.

10. 10

    Bake for 30 to 35 minutes at 190 °C / 375 °F, until the sauce is bubbling and the topping is golden. For deeper color, broil for 2 to 3 additional minutes, watching closely.

11. 11

    Let rest for 10 minutes before serving so the layers can set slightly.