Sweet potato and chicken pies
Indulge in the comforting flavors of homemade Sweet Potato and Chicken Pies, featuring tender chicken thighs, hearty sweet potatoes, a colorful medley of vegetables, and fragrant spices. Perfect for a cozy meal that warms both heart and home. Ready to bake in a golden crust, these pies are a delicious family favorite everyone will enjoy.
- 31 Mar 2025
- Cook time 40 min
- Prep time 15 min
- 4 Servings
- 12 Ingredients
Indulge in the comforting and hearty flavors of our Sweet Potato and Chicken Pies. This recipe combines tender chicken thighs, creamy potatoes, and vibrant vegetables, all seasoned to perfection and baked under a golden crust. Perfect for chilly nights or family gatherings, these pies are sure to become a favorite in your home.
Ingredients:
Instructions:
- Preheat your oven to 200°C (390°F).
- Peel and dice the sweet potatoes and regular potatoes into small, even pieces.
2. Cook Potatoes:
- Place the sweet potatoes and regular potatoes in a large pot. Cover with water and bring to a boil. Cook for 15-20 minutes, or until tender.
- Once cooked, drain and mash together until smooth. Set aside.
- In a large skillet, heat 2 tsp of olive oil over medium heat.
- Add the chicken thighs to the skillet and cook until golden brown on all sides and cooked through. Remove the chicken and let it cool slightly. Shred the chicken into bite-sized pieces.
4. Cook Vegetables:
- In the same skillet, add the chopped onion, minced garlic, and diced red pepper. Cook until the vegetables are softened and the onion is translucent.
- Stir in the 1 tsp of paprika and cook for another minute.
- Sprinkle the 2 tbsp of cornflour over the vegetables in the skillet, stirring constantly to avoid lumps.
- Gradually add the 2 cups of chicken gravy, stirring continuously until the mixture thickens.
6. Combine Ingredients:
- Add the shredded chicken and chopped green beans to the skillet. Stir well to combine all the ingredients.
- Season with salt and pepper to taste.
- Divide the chicken and vegetable mixture evenly among small pie dishes or ramekins.
- Top each pie with a generous portion of the mashed sweet potato and potato mixture. Smooth the tops with a spoon or fork.
- Place the pie dishes on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and crispy.
- Remove the pies from the oven and let them cool slightly.
- Sprinkle each pie with fresh parsley before serving.
Tips:
- For a crispier topping, you can sprinkle a little bit of grated cheese on top of the pies before baking.
- Consider pre-cooking the chicken thighs by searing them in a pan for a few minutes on each side to lock in the flavors.
- To save time, peel and cube the potatoes and sweet potatoes the night before, and store them in a bowl of water in the refrigerator.
- If you prefer a thicker filling, gently simmer the chicken gravy with a bit more corn flour until it reaches your desired consistency.
- Feel free to add other vegetables you enjoy, such as carrots or peas, to the filling for added nutrition and variety.
There you have it—a delightful Sweet Potato and Chicken Pie recipe that promises to be as nutritious as it is delicious. With its rich flavors, varied textures, and wholesome ingredients, this dish is perfect for any occasion. Enjoy the warmth and comfort of homemade pie, and don't forget to share it with loved ones for an extra dose of happiness.
| Nutrition Facts | |
|---|---|
| Serving Size | 530 grams |
| Energy | |
| Calories 590kcal | 30% |
| Protein | |
| Protein 30g | 20% |
| Carbohydrates | |
| Carbohydrates 55g | 15% |
| Fiber 8g | 20% |
| Sugar 9g | 9% |
| Fat | |
| Fat 30g | 36% |
| Saturated 8g | 26% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 830ug | 92% |
| Choline 100mg | 19% |
| Vitamin B1 0.39mg | 32% |
| Vitamin B2 0.46mg | 35% |
| Vitamin B3 10mg | 61% |
| Vitamin B6 1.20mg | 70% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.93ug | 39% |
| Vitamin C 55mg | 60% |
| Vitamin E 1.52mg | 10% |
| Vitamin K 60ug | 52% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.40mg | 44% |
| Iron, Fe 3.64mg | 33% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 390mg | 31% |
| Potassium, K 1260mg | 37% |
| Selenium, Se 30ug | 56% |
| Sodium, Na 580mg | 38% |
| Zinc, Zn 2.90mg | 26% |
| Water | |
| Water 420g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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