Sweet Potato Topped Chicken & Mushroom Pie
To give this pie an extra boost of beta-carotene we've swapped regular potatoes for sweet ones!
Cals 914 · Prot 67 · Carbs 87 · Fat 32
Low Carb
45 min
To give this pie an extra boost of beta-carotene we've swapped regular potatoes for sweet ones!
Cals 914 · Prot 67 · Carbs 87 · Fat 32
Low Carb
Ingredients
Pie filling
Chicken breast
400 Grams
Brown onion
1 Piece
Mushroom
250 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Corn starch
10 Grams
Water
300 ML
Chicken stock cube
4*5*9*15*
1 Piece
Cream cheese
4*
80 Grams
Dijon mustard
13*
6 Grams
Lemon
1 Piece
Black pepper
0.5 Tsp
Mash
Sweet potatoes
600 Grams
Salt
1 Tsp
Butter
4*
20 Grams
Grated orange cheddar
4*
60 Grams
To serve
Green peas
200 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3817 / 914 |
| Fats (g) | 32.1 |
| of which saturated (g) | 23.2 |
| Carbohydrates (g) | 87 |
| of which sugars (g) | 22.3 |
| Fibers (g) | 15.7 |
| Proteins (g) | 67 |
| Salt (g) | 5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil potatoes
Preheat the oven to 200°C/180°C fan. Peel and chop the sweet potatoes into bite-size pieces. Add them to a pan of boiling water with a generous pinch of salt. Cook the sweet potatoes over a medium heat for 15 min or until soft.
2 Prep
Meanwhile, peel and finely chop the onion. Clean and slice the mushrooms.
3 Simmer
Heat a pan over a medium heat with a drizzle of oil. Add the mushrooms with a pinch of salt and cook for 5 min until browned. Add the onions and chicken with a pinch of salt and cook for 3 min further. Add the corn starch and stir. Whisk in the measured water and stock cube and simmer, covered, for 8 min.
4 Make mash
Meanwhile, once soft, drain the potatoes and return them to the pan with the butter. Mash until smooth. Add half of the cheddar. Season very generously with salt.
5 Pull chicken
After 8 min, remove the chicken from the pan and, using two forks, shred it. Stir in the cream cheese and mustard. Give everything a good mix up and return the chicken to the pan. Season with a squeeze of lemon juice, salt and pepper. Transfer the chicken and mushroom sauce to an oven proof dish.
6 Serve
Carefully top with the sweet potato mash and sprinkle with the remaining cheese. Run a fork over the mash to create a ripple effect. Bake for 15 min until golden brown
. Meanwhile, heat the peas in a microwave or a pan of boiling water. Serve alongside.
Tip! For a golden crust, place the pie under the grill or broiler for the final 5 minutes.
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