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1
Cook the sweet potatoes until very soft.
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2
I wrap mine in damp paper towels and microwave them for 12 to 14 minutes.
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3
Allow them to cool enough so you can handle them, then remove the skin, put them into a bowl and mash them until smooth.
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4
Mix in a few dashes of salt and pepper.
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5
Heat the olive oil in a large saute pan on medium heat.
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6
Add the onions to the pan and saute until soft.
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7
Add the ground chicken and continue cooking and stirring until the chicken is thoroughly cooked and juices no longer are pink.
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8
Add the 1/4 cup broth, salt, and leeks.
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9
Cover the pan and continue to cook on medium to medium-high heat until the leeks wilt.
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10
Turn off the heat and mix in the thyme.
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11
Remove the mixture from the pan and set aside.
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12
Preheat oven to 350 degrees F.
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13
Cut the beets and carrots into into pieces 1/4- to 1/2-inch thick.
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14
(Note: if you dont want your carrots to turn a purplish red color like mine did, cook the carrots and beets separately.)
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15
Place the beets and carrots in the saute pan and add the 2 1/4 cups water.
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16
Boil the beets and carrots for about 20 minutes or until soft enough to be poked through with a fork.
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17
The water should have almost entirely boiled off at this point.
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18
Lower the heat to medium and add the peas.
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19
Cook for 3 or 4 minutes.
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20
Turn off the heat and mix in the lemon zest.
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21
In a pie pan or 8x8 dish spread out the mashed sweet potatoes as if it were a crust.
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22
Add the chicken mixture and spread it evenly across the crust.
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23
Spread the vegetables on top of the chicken mixture.
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24
Finally, sprinkle the mozzarella cheese on top of the pie.
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25
Bake the pie for 5 minutes in the 350 degree F oven or microwave it until the cheese melts.
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26
Enjoy!
