Chicken Kale Sweet Potato SoupCreamy Coconut Chicken & Mushroom Risotto
A homemade pie- now that reminds me of my home country, Australia. Nothing beats a home cooked hearty pie, especially one filled with both chicken & avocado, quite possibly the best duo ever. Add the nutritional content from the green veggies, the sweetness from the sweet potatoes & mix it all together between some puff pastry and you’ve got yourself a meal sent from above!
It’s the ultimate comfort food, hearty enough for a winter meal and versatile enough to prepare ahead of time, ready to bake when you’re ready to indulge. Serve hot & fresh out of the oven to reheat as meal prep- this will not disappoint!
Chicken & Avocado Pie
303cals | C22g | F11g | P26g
Preheat oven to 400F degrees
Place sweet potato into a saucepan with enough water to cover. Bring to the boil and cook until just soft. Drain and cool
In a frying pan, heat the olive oil over medium heat
Add the chicken and cook until lightly golden on all sides
Remove chickens and add the onion and garlic to the pan, cook until lightly golden
Add the green beans and broccoli and continue to stir for two minutes or so
Return the chicken to the pan and add the cooked sweet potato, mushrooms, tarragon and thyme
Continue to stir as you add the chicken stock and cook for a further minute before adding the wine
Reduce heat to low and simmer for about 10 minutes, gradually adding the cheese
Pour the mixture in a greased pie tin and top with avocado slices
Sprinkle additional cheese and add puff pastry on top, or have as an open top pie
Brush the pastry with egg and bake for 30 minutes
Remove for the oven, serve and enjoy.