https://www.philly.com.au/recipe/chicken-pie-with-sweet-potato/

Back

Chicken Pie with Sweet Potato

Chicken Pie with Sweet Potato
20 Mins
Prep time
60 Mins
Cooking time
Serves 4

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

  1. 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.
  2. 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.
  3. 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.
  4. BAKE in a hot oven 200°C for 10 minutes, reduce to 180 and cook a further 15 minutes until pie is golden.