Servings: 1 Serving
Calories: 220kcal
Ingredients
- ¾ cup chicken cooked and diced
- ½ cup celery diced
- ½ cup onion diced
- ½ cup carrot diced
- ½ cup mushroom chopped
- ½ cup zucchini diced
- 1 ½ tsp olive oil
- 1 tbsp flour
- ¾ tsp dijon mustard
- ¾ cup milk
- 2 tsp dried parsley
- 1 medium sweet potatoes peeled and cooked
- ½ cup oats
- 1 egg
Instructions
- Preheat oven to 375º F.
- Put your carrots, onions, celery, mushrooms, and zucchini, in large frying pan on medium with a bit of water. Cover and allow vegetables to steam until cooked.
- Make the roux by combining the olive oil and flour in a pan over medium heat and whisk until smooth. Add the Dijon mustard into the roux and mix. Then, add the milk to the roux and mix until it thickens.
- For your sweet potato topping, cut up your cooked potatoes and place into a blender with the oats and the eggs. Blend until texture is smooth.
- Put your cooked vegetables into a deep baking dish, and then add the pre-cooked chicken, roux, and some sliced parsley. Lastly, spread the sweet potato topping on top of everything, pop into the oven, and bake for 30 minutes!
Notes
Makes 3 servings.
Nutrition
Serving: 1serving | Calories: 220kcal | Carbohydrates: 38g | Protein: 10g | Fat: 21g | Saturated Fat: 17g | Natural Sugar: 11g
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