Jo’s Chicken Pie (serves 4)
I am excited about this recipe because it is chock full of goodness. Would be a great way to get kids to eat their veg. Also for the first time I have made a sauce thickened with chickpea flour (I took 1 tbsp. of chickpea flour and added veg. stock/broth a little bit at a time until I got the thickness I desired). My pie is healthy because I poached the chicken; sweet potatoes mash well without any oil. The carrots and peas cooked in the pie and the spinach was pre-cooked in water and then chopped.
I have found that by eating no wheat or dairy because of my intolerances (and the recipes that I post are literally what we eat day by day) I have effortlessly lost 20 pounds (down from 132 to 112). I think 112 pounds is my natural weight and with this way of eating my weight never varies other than by a pound or two. It is not a diet but a healthy approach to eating. Not using sugar much either, if at all, I now find that if I try something sweet it tastes so sweet that I don’t want to eat it.
2 x chicken breasts – poached and chopped into bite size pieces
1 large sweet potato – boiled and mashed
3 x carrots – diced
6-8 oz baby spinach – cooked, well squeezed to get rid of excess water and chopped
5 oz frozen peas
Veg. stock thickened with chickpea flour (how much depends on how much sauce you like)
Salt and freshly ground black pepper
Place all ingredients, except sweet potato in an oven-proof dish.
Put mashed sweet potato on top and cook in oven for 25 mins. until carrots are tender