Chicken and sweet potato pie
This chicken and sweet potato pie is good way to use up leftover roasted, barbecued or grilled chicken. The stew/filling can be pre-cooked, and kept in the fridge for max 3 days, then the pie only takes 30 minutes to bake. Serve it with a crispy salad for a mid-week family meal.
Ingredients
Method
- Finely chop the onion, garlic, then dice and peel the sweet potatoes. Cut the bell pepper into small slices, the carrots into small chunks.
- Heat the oil in a saucepan, then gently sauté the onion and garlic. Add the spices and oregano, stir for a few seconds, then add the sweet potato, red pepper and carrot pieces.
- Stir in the tomato purée. When the veggies are well coated, add the chopped tomatoes and chicken stock. Season with salt and pepper.
- Bring to the boil. Cover, then simmer over low heat for 20 minutes or so.
- Add the chicken pieces and the drained chickpeas, then warm through. If the stew has too much liquid, reduce it by turning up the heat for a few minutes.
- Turn off the heat and mix in the chopped fresh coriander leaves. Transfer the stew into a deep pie dish – it can be square, oval or round shape. You can refrigerate it to bake the pie later.
- Preheat the oven to 200°C.
- Unroll the pastry. Put the pie dish onto it, and cut the pastry about 2 cm bigger than the dish. Put this cut-out piece on top of the dish, pressing the pastry around the edges to seal.
- Use the remaining pastry to create decorations – leaves, flowers, letters or other motives. Press these onto to pastry with the beaten egg, if used.
- Make a few incisions in the pastry to allow the steam to escape, then brush the pastry with the egg for a golden, crispy finish.
- Bake for 20 minutes or until the pastry is golden and it has risen nicely.