A super easy potato topped chicken pie that everyone will love.
Heat oven to 180C/160C fan/gas 4. Heat the oil in a large saucepan then add the onion, carrot and garlic. Fry gently for five mins until the onion is soft. Add the mushrooms and leeks and fry for another five mins.
Add the chicken thighs and cook for a couple of mins on each side then add the creme fraiche and tarragon and some sea salt, and a stock cube if using. Sprinkle on the cornflour and give it all a stir. Bring to a simmer for 15 mins.
Stir in the sweetcorn and transfer it to a roughly 23cm ovenproof dish. Top with the mash (I’m not going to tell you how to make mash but do add butter, milk and salt) and fork the top then dot some butter all over.
Bake for about 20-25 mins until the top is just golden.
When eating a large meal like this leave a good few hours before going to bed, the earlier a bigger meal is eaten the better. Read why here.
Chicken is one of the best sources of vitamin B3, otherwise known as niacin. Niacin is vitally important for energy production, changing protein, fat and carbohydrate into usable energy. In particular niacin helps convert starches, stored in the liver and muscles, into energy. It also plays an antioxidant role, helping to stop damaging free radicals from doing their nasty cell-destroying deeds.
Potatoes are wrongly slated by nutrition fashionistas. They have plenty going for them, as well as being incredibly delicious!
Their biggest claim to fame is their vitamin B6, which is used throughout the body for cell formation, and that’s a pretty big task. B6 is also a key player in nerve and brain function, as well as gene expression. Spuds are also pretty rich in vitamin C, which isn’t only good for immunity but plays a strong part in forming and maintaining healthy connective tissue and skin.
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