Chicken & Avocado Pie.

*serves 4
=approx. 350 calories per serve
  • 300g boneless, skinless chicken breast, chopped
  • 1 large sweet potato, peeled and diced
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed and chopped
  • 2.5 cups trimmed green beans
  • 1 cup broccoli
  • 1 cup sliced mushrooms
  • 1 avocado, pitted, peeled and sliced
  • 2 tsp thyme
  • 1 cup chicken stock
  • 1 tbsp tarragon
  • 1/3 cup white wine
  • 1 tbsp olive oil
  • 1 egg, beaten
  • 1/2 cup grated cheddar cheese
  • OPTIONAL: Puff Pastry (not included in calorie count above)

1. Preheat oven to 220 degrees
2. Place sweet potato into a saucepan with enough water to cover. Bring to the boil and cook until just soft. Drain and cool.
3. In a frying pan, heat the olive oil over medium heat
4. Add the chicken and cook until lightly golden on all sides
5. Remove chickens and add the onion and garlic to the pan, cook until lightly golden
6. Add the green beans and broccoli and continue to stir for two minutes or so
7. Return the chicken to the pan and add the cooked sweet potato, mushrooms, tarragon and thyme
8. Continue to stir as you add the chicken stock and cook for a further minute before adding the wine
9. Reduce heat to low and simmer for about 10 minutes, gradually adding the cheese
10. Pour the mixture in a greased pie tin and top with avocado slices
11. Sprinkle additional cheese and add puff pastry on top, or have as an open top pie (for all you who are as health conscious as me!)
12. Brush the pastry with egg and bake for 30 minutes
13. Remove for the oven, serve and enjoy.

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