Sweet Potato And Chicken Pies

These chicken pies are topped with a delicious sweet potato topping, a healthier alternative to pastry.

The ingredient of Sweet Potato And Chicken Pies

• 350g sweet potato peeled and chopped
• 350g potato peeled and chopped
• 2 tsp olive oil
• 650g chicken thigh fillets sliced
• 2 tbsp cornflour
• 1 onion sliced
• 2 garlic cloves crushed
• 1 red capsicum sliced
• 1 tsp paprika
• 500ml salt reduced chicken stock
• 100g green beans trimmed cut into 3cm lengths
• 2 tbsp chopped parsley

The Instruction of sweet potato and chicken pies

• cook sweet potato and potatoes in a large saucepan of boiling water for 20 25 mins until tender drain and mash until smooth preheat oven to 180c 160c fan forced
• heat 1 2 the oil in a non stick frying pan on medium high heat combine chicken with corn flour and toss to coat cook chicken in batches for 1 min each side until golden remove from frying pan heat remaining oil add onions and garlic and cook for 2 3 mins until softened add capsicum paprika and stock and return chickento the frying pan bring to the boil reduce heat and simmer for 15 mins until slightly thickened stir in beans and parsley and cook for a further 5 mins until tender
• spoon chicken mixture into 4 x 1 cup capacity ovenproof dishes and top with potato mash place on a tray and bake for 15 mins until golden and bubbling

Nutritions of Sweet Potato And Chicken Pies

fatContent: n a
saturatedFatContent: n a

carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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