Happy Chicken Pie
The Happy Kitchen
Ingredients
- 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
50ml water
Juice of half a lemon
3 tablespoons crème fraîche
1⁄2 to 1 teaspoon wholegrain mustard
Directions
- 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.
Information
- Category
- Pies/Tarts
- Yield
- 2 Servings