Chicken and leek sweet potato pie

Chicken and leek sweet potato pie


  1. Preheat the oven to 180C/350F/Gas Mark 4. Toss the sweet potatoes in 1 tbsp olive oil and bake for 20 mins or until soft.
  2. In a pan, fry the chicken with the leek in 1 tbsp olive oil for 3 mins, then add the mushrooms and lemon zest and cook for another 3-5 mins. 
  3. Stir through the flour and cook for 2 mins. Add 50ml (2 fl oz) water and stir in the lemon juice, crème fraiche and mustard. Spoon into a baking dish.
  4. Once the potatoes are cooked, mash them with the remaining 1 tbsp olive oil then spread over the chicken mixture.
  5. Bake for 10-15 minutes and serve with some green vegetables.


Serve with a side of fresh green vegetables!


500g (1lb 2 oz) sweet potatoes, peeled and chopped into chunks
3 tbsp olive oil
300g (11oz) skinless boneless chicken thighs, cut into chunks
1 leek, cut into slices
10 brown mushrooms, diced
Zest of 1 lemon
2 tbsp flour
Juice of ½ lemon
3 tbsp half fat creme fraiche
1 tsp wholegrain mustard


Time: 20 mins
Serves: 2
Nutrition: 648 calories, 22.5g fat, 16g sugar (5.7g sat fat)