Chicken & Sweet Potato Pie
Ingredients
- 600g chicken breast, cubed
- 1/3 tsp salt
- 1/2 tsp chilli powder
- 1/2 tsp paprika
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp garlic powder
- 1/4 tsp ground cinnamon
- for the pie/filling:
- 2 tbsp oil
- 2 cloves of garlic
- 1 small onion
- 1 stick celery, finely sliced
- 1 tsp salt (adjust to taste)_
- 2 sweet potatoes, cubed
- 1 bell pepper, diced
- 125g button mushrooms, sliced
- 300ml vegetable stock
- 2 tbsp tomato puree
- 2 tsp mixed herbs
- 1 tsp paprika
- 2 tsp instant gravy granules
- ready rolled puff pastry
- 1 egg (for eggwash)
Preparation
Cube chicken breast (keep them as large or as small as you like) and marinate using the spices listed above, this can be marinated in advance or just before cooking
To a medium sized pan add oil, once heated add garlic, onion, celery + salt, allow to cook for 2 - 3 mins
Add the marinated chicken to pan, allow the chicken to cook and turn white in places. Next add the sweet potato, bell pepper, mushrooms and 300ml vegetable stock. Finally add the tomato puree, mixed herbs, paprika and instant gravy granules. Mix well and allow everything to simmer over a low heat till the chicken and vegetables are fully cooked and the sauce has thickened slightly. Taste filling and adjust salt if necessary
Pour filling into an ovenproof dish and top with the puff pastry, trim off any excess and use for decoration. Brush with eggwash and bake in a hot oven at 200°C, gas mark 6 for 25 - 30 minutes or until pastry is golden and puffy on top