Sweet Potato Chicken Pie

sweetpotatochickenpie

Chicken pie has always been one of my favourite meals to make. I have been making this recipe for a long time but I used to used sour cream in the pie filling and also line and top it with flaky pasty hehe

This meal is such a yummy family-friendly dinner that kids will love too (well I think they will!). You can load it full of any veggies you have in the fridge and swap the chicken for chickpeas and use vegetable stock to make a vegetarian version of it. 


Sweet Potato Chicken Pie

Ingredients:

  • 2 medium sweet potato (kumara), chopped into bite-sized pieces

  • 1 Tbsp coconut oil

  • 2 chicken breasts, sliced into bite-sized pieces

  • 1 white onion, finely chopped

  • 1 large leek, chopped

  • 1 broccoli, chopped

  • 1 carrot, chopped

  • 3 cloves of garlic, minced

  • 3 Tbsp of flour (I used 1/2 tapioca and 1/2 brown rice)

  • 1 tsp thyme

  • 1/2 tsp rosemary

  • 1/2 tsp paprika

  • 350ml of chicken stock or bone broth

  • 1 tin of corn, drained and rinsed with water

  • 1/2 tsp himalayan salt and pepper

  • 1/2 cup of coconut milk + 1/4 cup of the mash kumara (or use any milk of your choice)

  • 1 handful of grated cheese (optional)

Instructions:

  1. Pre-heat your oven to 180 degrees.

  2. Place the sweet potato into a medium sized pot and cover with water. Boil until soft

  3. Heat coconut oil in a large pan. Cook the chicken for 3-5 minutes or until it is cooked through then set aside.

  4. Using the same pan the chicken was cooked in, cook the onion until soft.

  5. Add the leaks, broccoli, carrot and garlic. Cook for 4-5 minutes or until soft. Add a little water to steam the vegetables if the pan starts to dry up.

  6. Add the flour and herbs and paprika. Stir and cook for 1 minute.

  7. Slowly add the chicken stock/broth, and let it thicken.

  8. Add the coconut milk, chicken, corn and salt. Mix to combine.

  9. Taste and season.

  10. Pour the chicken pie mixture into an oven proof dish and set aside.

  11. Mash sweet potato, season with salt and pepper and add the ¼ cup of coconut milk, mix well.

  12. Spread the sweet potato over the chicken pie mixture. As an option top with grated cheese.

  13. Place in the pre-heated oven and cook for 30 minutes until the top is starting to brown.

  14. Leave to cool for 5 minutes before serving.

Serves 4

If you give this chicken pie a go then please share it with me as I LOVE seeing your creations. Message me on Facebook or tag me on Instagram @chloemoir_nutrition 💛


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