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Sweet potato and chicken pies
Sweet potato and chicken pies
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Delicious chicken pies topped with sweet potato mash for a healthier twist.
Ingredients:
  • 350g sweet potato, peeled and chopped
  • 350g potato, peeled and chopped
  • 9.20 gm olive oil
  • 650g chicken thigh fillets, sliced
  • 20.00 gm cornflour
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 1 red capsicum, sliced
  • 2.50 gm paprika
  • 500ml salt-reduced chicken stock
  • 100g green beans, trimmed, cut into 3cm lengths
  • 40.00 ml chopped parsley
Instructions:
  • Boil sweet potato and potatoes in a large saucepan for 20-25 mins until tender. Drain and mash until smooth. Preheat oven to 180C (160C fan-forced).
  • Heat half of the oil in a non-stick pan over medium-high heat. Coat chicken with corn flour, then cook in batches for 1 minute on each side until golden. Remove chicken from pan. Heat the rest of the oil, sauté onions and garlic for 2-3 minutes until softened. Add capsicum, paprika, and stock, then return chicken to the pan. Bring to a boil, reduce heat, and simmer for 15 minutes until slightly thickened. Stir in beans and parsley, cook for an additional 5 minutes until tender.
  • Divide the savory chicken mixture among 4 1-cup ovenproof dishes and generously cover with creamy potato mash. Bake on a tray for 15 minutes, until beautifully golden and bubbling.

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