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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.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large cup of shredded leftover roasted or grilled chicken
  • 2 medium sweet potatoes
  • 2 carrots
  • 1 red onion
  • 2 cloves of garlic
  • 1 red bell pepper
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 Tbsp tomato purée
  • 1 tsp chilli flakes
  • 1 grilled corn on the cob or 1 small tin of corn
  • 1 cup chopped tomatoes
  • 1 cup chicken stock
  • 1 tin chickpeas or black beans drained
  • 1 handful coriander leaves
  • 1 sheet puff pastry vegan for dairy-free version
  • 1 egg beaten

Method
 

  1. Finely chop the onion, garlic, then dice and peel the sweet potatoes. Cut the bell pepper into small slices, the carrots into small chunks.
  2. 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. 
  3. Stir in the tomato purée. When the veggies are well coated, add the chopped tomatoes and chicken stock. Season with salt and pepper. 
  4. Bring to the boil. Cover, then simmer over low heat for 20 minutes or so. 
  5. 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. 
  6. 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.
  7. Preheat the oven to 200°C. 
  8. 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.
  9. Use the remaining pastry to create decorations - leaves, flowers, letters or other motives. Press these onto to pastry with the beaten egg, if used.
  10. 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. 
  11. Bake for 20 minutes or until the pastry is golden and it has risen nicely.