Pie filling:130g (one medium whole) chicken breast
1/4 cup cottage cheese
1/2 cup mushrooms, finely sliced
1/2 cup dry white wine
1 whole leek, finely sliced
1 medium onion, finely diced
Wholegrain mustard
1 medium zucchini, finely diced
Crust
1/3 cup of rolled oats, raw
100g of raw sweet potato
1 egg white
Smoked paprika, thyme, fresh chives, salt & pepper to taste
Method:
To make the pie filling, preheat the oven to 180degrees Celcius.
In a stove-to-oven pan, dry fry the onion, zucchini, leek and mushrooms until tender before adding the chicken. Cook until the chicken just turns white before adding the white wine and the wholegrain mustard.
Stir well before popping into the heated oven and baking for at least 90 minutes or until the chicken is very tender and falls apart to the touch and the water has reduced to make the mixture a thick stew and all liquid has been evaporated.
Put the pan back on top of the stove and heat through with half the cottage cheese until it has melted and all water has been cooked out. Put to one side. (Keep the oven on!)
To make the pie crusts, grate the sweet potato and add to a food processor with the oats and the egg whites and blend until it all comes together. Add the spices/seasonings as desired before spooning the mixture into four even sized individual pie tins or into silicon muffin trays. Ensure the mixture is even and goes up the sides of the dish. Bake for 20 minutes or until firm and slightly crispy.
Once cooked - spoon 1/4 of the mixture into each base and spoon 1/4 of the remaining cottage cheese on to the top before putting back into the oven for a further 20 minutes.
Makes 4 pies or two serves.
Nutritional info: per two pies
Calories: 309
Fat: 6.0g
Protein: 36.9g
Carbs: 21.1g (15.3g Net)
Fibre: 5.8g
