Eating serotonin-filled foods is one way to lift your mood, but sometimes it's our old favourites that serve as salves for the soul. This chicken pie goes even further because not only is it tasty and filling, it's also packed with healthy ingredients that'll give your body a protein, zinc, b vitamin, and beta-carotene boost from the inside out!
- 500g sweet or white potatoes
5 tablespoons olive oil
300g chicken thighs or breasts (skinless and boneless), chopped into 2-cm chunks
1 leek, sliced
10 brown mushrooms, diced
Zest of 1 lemon
2 tablespoons wholegrain flour
Juice of half a lemon
3 tablespoons crème fraîche
1⁄2 to 1 teaspoon wholegrain mustard
- Preheat the oven to 180°C.
- Cut your potatoes into small chunks, remembering to leave the skin on if using white potatoes as they contain a lot of fibre. Boil your potatoes in a pot of salted water until they are soft. This should take around 15-20 minutes, but will depend on the size you cut your chunks into.
- Sweet potatoes absorb too much water when boiled, so instead toss the chunks in one tablespoon of the olive oil and bake them in the oven for 15-20 minutes, or until they are soft.
- In a pan, fry the chicken with the leek in 2 tablespoons of olive oil for 3 minutes, then add the mushrooms and lemon zest and cook for another 3-5 minutes. The chicken pieces should be around 80 percent cooked by this point.
- Add the flour to thicken the sauce, stirring for around 2 minutes.
- Add the water and stir in the lemon juice, crème fraîche, and mustard, then take the pan off the heat.
- Once soft, mash the potatoes with the remaining olive oil.
- Spoon the chicken mixture into a small baking dish, or 2 individual ramekins and spread the mash over the top.
- Bake for 10-15 minutes in the oven. Place under the grill to brown the mash before serving if you like.
- 2 Servings