22 Street Lane Nursery - Dish of the Month

December 2021 Dish of the Month Recipe

Chicken & Leek Pie

Ingredients: • 1kg sweet potatoes cut into chunks

• 1 tbsp olive oil • 4 leeks sliced • 500g skinless chicken breasts, cut into small cubes • 2 tsp cornflour • 200ml of chicken stock • 1 tsp dried thyme • 2 tbsp Greek yoghurt

• 1 tbsp wholegrain mustard • 2 tbsp parsley finely chopped • Freshly ground black pepper

Method: 1. Preheat the oven to 200C/180C Fan/Gas Mark 6

2. Steam or boil the sweet potatoes for 15-20 minutes or until tender. Steaming will preserve more of the potatoes' antioxidant compounds. Whichever method you use, mash the potatoes once cooked. 3. Meanwhile, heat the oil in a large pan and add the chicken. Cook for 5 minutes. 4. Add the leeks to the pan and cook gently for around 3 minutes. 5. Put the cornflour into a small bowl or cup and add a little of the stock, mixing to a smooth paste. 6. Add the cornflour paste to the chicken, then gradually add the rest of the stock and the thyme to the pan and bring to a boil while stirring. Reduce the heat and simmer gently for 10 minutes until the leeks have reduced and the liquid has thickened slightly. 7. Remove from the heat and stir in the yoghurt, mustard, parsley and pepper to taste. 8. Divide the chicken mix between 4 individual pie dishes. Cover the filling with the sweet potato

mash and use a fork to make sure it covers and seals the filling. 9. Place the dishes on a baking tray and bake for 25 minutes.

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