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Sweet Potato Topped Chicken & Mushroom Pie

Posted by Joe Wicks in Recipes

For this nourishing take on a classic comforting chicken pie you'll use soft cheese to make a rich and creamy sauce, swap standard potatoes for sweet potatoes and serve with a generous portion of greens.

 


Ingredients 

160g chestnut mushrooms

½ chicken stock cube

2 small sweet potatoes

1 brown onion

30g panko breadcrumbs

1 large Britsh chicken breast

50g soft cheese

18g Dijon mustard

150g spring greens


Method

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Peel and finely chop the brown onion

Slice the chestnut mushrooms.

Step 2

Heat a large wide-based pan (preferably non-stick with a matching lid) adding 1 tbsp vegetable oil over a medium-high heat 

Once hot, add the chopped onion and mushrooms with a pinch of salt and cook for 5-6 min or until softened and browned

Meanwhile, dissolve 1/2 chicken stock cube in 350ml boiled water. 

Step 3

Once browned, add the chicken breast and cook for 2-3 min on each side or until browned

Add 1 tsp flour to the mushrooms and onions and cook for 30 sec further

Add the chicken stock and whisk until smooth

Cook, covered, for a further 10-12 min or until cooked through.

Step 4

Meanwhile, peel and chop the sweet potato into bite-sized pieces

Add the chopped sweet potato to a pot of boiled water over a high heat and bring to the boil, cook for 10-15 min or until fork-tender

Once done, drain and return them to the pot, covered to keep warm

Add a 1 tsp butter and a pinch of salt to the potatoes and mash them until smooth.

Step 5

Once done, transfer the chicken to a clean board and shred it apart, using two forks

Return the shredded chicken to the pan, add the soft cheese, Dijon mustard and a generous grind of black pepper and give everything a good mix up – this is your pie filling.

Step 6

Add the pie filling to an oven-proof dish

Top with the mashed sweet potato (reserve the pan) and sprinkle over the panko breadcrumbs

Put the dish in the oven and cook for 10-15 min or until golden and bubbling.

Step 7

Meanwhile, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Add the spring greens to the reserved sweet potato pan and cover with boiling water and a pinch of salt and cook for 2-3 min until tender

Step 8

Leave the chicken pie to stand for 5 min then serve with the spring greens to the side

Enjoy!

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Joe Wicks

About Joe Wicks

Joe Wicks is the online nutrition coach inspiring people all over the world to cook with his #Leanin15 video meals on Instagram. He is also transforming the lives of thousands of people with his tailored online nutrition plan, The 90 Day Shift, Shape & Sustain plan.

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