Chicken, Leek and Mushroom Pie
pie anyone? nom nom nom…
What do you do with leftover chicken?
Make pie!
winter is pie-time!
Especially when you also just happen to have a leek and some mighty fine looking mushrooms hanging around in the bottom of your fridge as well. What a great combination…
Winter is definitely pie-time. But most pies fit in the category of that great comfort food, that can leave you a bit more (ahem) ‘comfortable’ than you would like! Not this one – and yes, that is cheese on top!!
You see, I opted for topping this delicious and healthy pie with some delicious, healthy, high fibre, low GI sweet potato rather than the usual pastry, which is usually the bit that will weigh-you-down!
Along with just the right amount of a really tasty cheese which melted and went gorgeously golden brown on top, who needs pastry? Seriously, you won’t miss it as this is absolutely deeelicious!
a perfect meal…even if I do say so myself!
Plus it’s quick and easy to make (especially if you have pre-cooked chicken)
Got to give it a go while winter is still here….
- 1 medium brown onion, finely chopped
- 1 medium leek, sliced
- 2 tablespoons Australian extra virgin olive oil
- 220 grams portabello or Swiss brown mushrooms, sliced
- ½ cup white wine
- 1 tablespoon cornflour
- 1 cup milk of your choice
- 1 tablespoon Massel concentrated chicken stock, or 1 chicken stock cube
- ½ cup roughly chopped parsley
- 2½ cup cooked chicken, roughly chopped or shredded
- 600 grams sweet potato, unpeeled, roughly chopped
- 1½ tablespoons milk of your choice
- pinch of salt
- 50 grams tasty cheese
- Start by making the filling:
- Place a large pot over medium heat.
- When hot, add the onion, leek and oil and saute for about 5 minutes, or until soft.
- Add the mushrooms and saute for a further 5 minutes.
- Deglaze pot with white wine, then add cornflour and slowly add in the milk.
- Cook for 2-3 minutes, until thickened slightly, then remove from heat and add chicken stock, parsley and cooked chicken.
- Meanwhile, cook the sweet potato in boiling water for approx 12 minutes, or until soft.
- Drain and mash, then add milk and a pinch of salt.
- Heat oven to 200 degrees (you may want to do this earlier, my oven only takes a few minutes to come to temperature!)
- Transfer pie filling to pie tray and top with mashed sweet potato.
- Grate tasty cheese evenly over the top.
- Bake for 25 minutes, or until heated through and golden brown on top.
- Serve with vegetables or salad.
- Eat and enjoy.
yum!
MMMMushrooms – how healthy are they for me?
First, it must be said that mushrooms aren’t actually a vegetable, they’re a fun-guy, oops, I mean, fungi!
Did you know that the mighty mushroom is the only non-animal food to naturally produce vitamin D? Just like you, they do it in response to exposure to a source of UV light (eg sunlight). Mushrooms labeled “Vitamin D Mushrooms” have at least the daily needs of D in a serve (10 mcg), because they are exposed to UV light post-harvest. However all mushrooms contain approx 20-25% of your daily needs.
Loaded with important vitamins and minerals – 100 grams of mushrooms provides more than 20% of our daily needs of the essential nutrients riboflavin (vitamin B2), niacin (vitamin B3), pantothenic acid (vitamin B5), biotin (vitamin B7), copper, selenium and chromium.
Cancer – Mushrooms contain compounds which are linked to lowering the risk of a range of cancers. The best evidence so far is for Breast Cancer – Consuming mushrooms daily can more than halve your breast cancer risk. The dose is a measly 10 grams per day!
Wow!! I’m happy to eat more mushrooms. My favourites are Portabello and Swiss Brown Mushrooms – they are just delicious!
Click here to find out more about the wonderful properties of mushrooms and more mushroomy recipes (after you have made this pie, of course!)
