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https://www.philly.com.au/recipe/chicken-pie-with-sweet-potato/
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Chicken Pie with Sweet Potato
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Chicken Pie with Sweet Potato
20 Mins
Prep time
60 Mins
Cooking time
Serves
4
Print recipe
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What you need
2 tablespoons oil
500g chicken thigh fillets, cut into 2cm cubes
1 large onion, chopped
2 bacon rashers, chopped
300g sweet potato, peeled and chopped into 1cm cubes
1 teaspoon rosemary, finely chopped
2 tablespoons plain flour
1 cup chicken stock
100g PHILADELPHIA Light Spreadable Chive & Onion
1/2 cup frozen peas
freshly ground black pepper
1 x 400g block puff pastry
egg yolk, for glazing
How to make it
HEAT half the oil in a large frypan over a high heat and brown the chicken for 3-5 minutes. Remove chicken from the pan.
HEAT the remaining oil and saute the onion, bacon, sweet potato and rosemary for 5-8 minutes. Add the flour to the pan and cook for 1 minute. Stir in the stock, PHILLY, peas, pepper and the chicken then simmer for 10-12 minutes until the sauce has thickened and sweet potato is just tender. Spoon the hot mixture into a 23cm pie plate.
ROLL the pastry on a lightly floured surface to a 24cm circle. Make two small cuts in the centre of the pastry then cover the filling with the pastry and press to seal the edges. Make small cuts around the edge of the pie at 1cm intervals. Brush with beaten egg.
BAKE in a hot oven 200
°
C for 10 minutes, reduce to 180 and cook a further 15 minutes until pie is golden.
Recipe or Meal Type
Dinner |
Chicken
Cuisines
Creamy |
Baking
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