Chicken & Sweet Potato Pie: a Satisfying Delight
Ingredients
Chicken & Marination
- 600g chicken breast, cubed
- 1/3 tsp salt
- 1/2 tsp chili 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
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 egg wash)
Preparation
Cube the chicken breast and marinate it with salt, chili powder, paprika, cumin powder, coriander powder, garlic powder, and ground cinnamon. You can marinate it in advance or just before cooking.
Heat oil in a medium-sized pan. Add garlic, onion, celery, and salt. Cook for 2-3 minutes.
Add the marinated chicken to the pan and cook until it turns white in places. Then add sweet potatoes, bell pepper, mushrooms, and vegetable stock. Finally, add tomato puree, mixed herbs, paprika, and instant gravy granules. Mix well and let everything simmer over low heat until the chicken and vegetables are fully cooked and the sauce has slightly thickened. Taste the filling and adjust salt if necessary.
Pour the filling into an ovenproof dish and top it with the puff pastry. Trim off any excess pastry and use it for decoration. Brush the pastry with egg wash. Bake in a preheated oven at 200°C (392°F), gas mark 6, for 25-30 minutes or until the pastry is golden and puffy on top. Serve immediately with your favorite sides and Naga gravy.