To Prep


To Cook








( Members)

Sweet potato and chicken pies

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

      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).

    2. Step 2

      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.

    3. Step 3

      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.