Chicken & Sweet Potato Pie
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This Chicken & Sweet Potato Pie is sure to delight. A healthy alternative and you can even add whatever vegetables your wish to your pie filling. Serve with any side you choose, like we did with wedges here!
Ingredients:
- 500g Deagon Bulk Meats Chicken (thigh, breast, or shredded)
- 3 Sweet Potatoes
- 1 Onion
- 1 Garlic
- Puff Pastry
- 1L Chicken Stock
- 1 Egg yolk
- Salt & Pepper
- Pie dish
Method:
- Preheat the oven at 190 degrees celsius.
- In a stock pot, add the 1L Chicken Stock and set over a medium heat.
- Then, in a frying pan brown the onion and garlic.
- Meanwhile, cut the sweet potato into cubes.
- Add the onion, garlic and sweet potato to the stock pot and simmer over a medium heat until the sweet potato is soft (Add flour to thicken the pie filling, if required).
- Cut up the chicken and cook in the frying pan.
- Once cooked, add to stock pot. After all ingredients are combined into the stock pot, add salt and pepper to season. Taste as required.
- Grease a pie dish or lightly spray with cooking oil.
- Lay puff pastry on the bottom of the dish (if you wish, or you can make it in a pie maker).
- Add pie filling to dish.
- Put puff pastry on top.
- Brush the top of your puff pastry with egg yolk.
- Bake in the oven until golden brown.
- Cut, serve and enjoy!
