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Chicken Pie with Sweet Potato Topping Recipe

When your big cravings for something sweet hit you next time, how about a thick slice of chicken pie topped with sweet potato? It is one entrée dish to satisfy not just your sweet tooth, but also a sweet source of good nutrition such as vitamin A (beta-carotene) and vitamin C. Both beta-carotene and vitamin C are very powerful antioxidants that work in the body to eliminate free radicals. This makes sweet potato an antioxidant-rich and anti-inflammatory food that have healing properties and helps in preventing atherosclerosis, diabetic heart disease and colon cancer.

To make chicken pie, chicken is simmered with the onion, mushrooms, leeks and wine until they are tender and then transferred to a pie dish without the liquid. Parsley and crème fraîche then add to the remaining liquid and simmer until thickened and smooth, then pour over to the pie dish to mix with the chicken and vegetables. Mashed potato then spread over the chicken filling and bake for 25 minutes until the chicken filling is heated through. Then you will have a sweet, tasty and nutritious chicken pie for your week-day dinner.

Though sweet potatoes may be part of the Thanksgiving tradition, you might want to include these nutritious root vegetables to your meals year-round for its surprising health benefits.

Ingredients :

  • 700g / 1½ lb sweet potatoes, peeled and cut into chunks

  • salt and freshly ground black pepper

  • 250g / 9oz potatoes, peeled and cut into chunks

  • 150ml / ¼ pint milk

  • 25g / 1oz butter

  • 2 tsp brown sugar

  • grated rind of 1 orange

  • 4 skinless chicken breast fillets, diced

  • 1 medium onion, peeled and coarsely chopped

  • 125g / 4oz baby mushrooms, stems trimmed

  • 2 leeks, trimmed and thickly sliced

  • 150ml / ¼ pint dry white wine

  • 1 chicken stock cube

  • 1 tbsp freshly chopped parsley

  • 50ml / 2 fl oz crème fraîche or thick double cream

  • green vegetables, to serve

 Healthy Easy Chicken Recipe - Chicken Pie with Sweet Potato Topping

Method :

  1. Preheat the oven to 190°C/375°F/Gas Mark 5, 10 minutes before required. Cook the potatoes in lightly salted boiling water until tender. Drain well, then return to the saucepan and mash until smooth and creamy, gradually adding the milk, then the butter, sugar and orange rind. Season to taste with salt and pepper and reserve.

  2. Place the chicken in a saucepan with the onion, mushrooms, leeks, wine, stock cube and season to taste. Simmer, covered, until the chicken and vegetables are tender. Using a slotted spoon, transfer the chicken and vegetables to a 1.1 liter / 2 pint pie dish. Add the parsley and crème fraîche or cream to the liquid in the pan and bring to the boil. Simmer until thickened and smooth, stirring constantly. Pour over the chicken in the pie dish, mix and cool.

  3. Spread the mashed potato over the chicken filling, and swirl the surface into decorative peaks. Bake in the preheated oven for 35 minutes, or until the top is golden and the chicken filling is heated through. Serve immediately with fresh green vegetables.

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