Chicken & Sweet Potato Pie
"This pie is really yummy, I usually make it in pastry so that it can be frozen but original recipe is with potato topping so that's what I'm posting.
From a Family Circle Mince Cookbook"
photo by BLUE ROSE
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 tablespoon oil
- 1 large onion, chopped
- 750 g ground chicken
- 750 g sweet potatoes, chopped
- 250 g button mushrooms, chopped
- 1 1⁄2 cups chicken stock
- 440 g chopped tomatoes
- 1⁄2 cup tomato puree or 1/2 cup tomato sauce
- 2 tablespoons fresh thyme leaves
- 1 tablespoon Worcestershire sauce
-
Topping
- 4 large potatoes, peeled and chopped
- 60 g butter
- 1⁄2 cup sour cream
directions
- Preheat oven to 180°C.
- Heat oil in a pan, add onion and sauté for approx 2 minutes until lightly browned, add mince and cook for about 4 minutes or until well browned breaking up any lumps.
- Add remaining filling ingredients and bring to the boil, reduce heat & simmer for approx 15 minutes until mixture has thickened and sweet potato is tender.
- Spoon mixture into a 24cm pie plate.
- To Make topping: Cook potatoes in rapidly boiling water until tender, approx 10 minutes and then drain.
- Mash potatoes with butter & sour cream until smooth & fluffy.
- Spread topping over chicken filling evenly.
- Bake for approx 20 minutes until heated through & lightly browned.
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Reviews
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Most of the time I enjoy my sweet potatoes sweet, but this recipe makes for a tasty pie & one that we found very comforting! I also opted out of the potato topping & used puff pastry for it instead ~ A very nice touch, too, I thought! And in deference to my other half I also left in the mushrooms! This is definitely a keeper recipe for us! [Made & reviewed in Gimme 5 tag] -
I chose to make this dish for PAC2007. I also chose to follow this as is. We all enjoyed this dish. Thanks for posting this recipe for us to try. The next time i would like to try puting puff pastry on top instead of potatoes. -
I went back and forth about how to rate this as there were things that i absolutely loved about this dish and others that I felt needed adjustments to work better here. I did the double potato version and can see why the posting chef suggests a puff pastry instead. While us carb fans loved it, it was a lot for those less in love with their spuds. For the mushrooms I used cremini/baby portabellos and next time would add even more as they gave the pie a great flavor and worked well with the other ingredients. My potatoes were a 1/2 inch cut which meant my bottom to more 30 minutes to fully cook, a bit of a problem when trying to time a menu. I also needed to add a second tin of tomato sauce as the filling was rather dry. In general, I thought the sauce was a bit bland and needed some adjustments. My own were more thyme, a pinch of marjorum and some black pepper. Also, I ended up adding a cup of frozen green beans to the flling in the last 5 minutes of cooking to help offset the starchy-ness of my double spud dinner. Thought that worked well and added to the dish. Thanks.
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I also topped it with a sheet of puff pastry, my DH went back for 2nds and made an "upside down pie" with the pastry underneath which he preferred. The gravy didn't really thicken so I added some cornflour which helped. A nice change from white-sauce based chicken pies. -
This made for a really tasty dinner. I cut my sweet potatoes into about 1cm squares, n cooked all filling ingredients for about 25 minutes. Instead of the potato topping I served mine with baked pototoes in their jackets topped with sour cream. Whilst these were in the oven I cut a sheet of puff pastry into quarters and cooked till golden...this is what I set atop if the pie mixture....Yum thanks for sharing!!
RECIPE SUBMITTED BY
Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa.
Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks.
As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..
