Who ever heard of a lean and healthy pie? Well you of course when you make this recipe.
This is one recipe you’ll make again and again now that the weather is starting to turn cold.
his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.
Ingredients for 1 serving
|180 g||chicken breast, chopped into chunks||116 g||mushrooms, sliced||150 g||celeriac, cut into medium chunks||200 g||new potatoes||15 g||butter||10 g||fresh tarragon||0.5||chicken stock cube||40 ml||boiling water||149 g||broccoli||40 g||reduced fat sour cream||salt and pepper|
- Put a pan of boiling water on the heat, add the celeriac chunks and peel and cut 2 new potatoes into similar sized chunks.
- Boil these until they are cooked through, drain and mash together with the butter and season to taste.
- Pre-heat your oven to 190°C fan/400°F and line a baking sheet with non stick foil.
- Pop the remaining potatoes onto a baking sheet with a little sprinkle of oil and bake until cooked.
- Put a frying pan onto a medium heat and add the mushrooms along with a sprinkle of salt. The salt will help draw our their natural juices so you won’t need any oil.
- After a few minutes add the chicken pieces and start to colour the chicken before adding the fresh tarragon.
- Dissolve the stock cube into your boiling water and add it to your pan. This is going to flavour and poach your chicken so that it’s lovely and juicy from the oven.
- When the water has reduced by 2/3rds stir through the sour cream and you’re aiming to have a lovely creamy sauce that’s not runny.
- Transfer the chicken to an oven proof ceramic dish, top with the mash and bake for approximately 15-20 minutes to lightly colour the mash.
- Steam the broccoli to your liking and pop it on a plate along with the chicken pie and roasted new potatoes when ready.
- Dried tarragon will work just as well if you don’t have fresh.
- I like to use low salt stock cubes.