Chicken, Pea & Sweet Potato Pies

4
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"From one of our national supermarkets and their free in store magazine, July 2018."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (547.9 g)
  • Calories 1085.1
  • Total Fat - 41.2 g
  • Saturated Fat - 11.3 g
  • Cholesterol - 459.4 mg
  • Sodium - 543.6 mg
  • Total Carbohydrate - 124.6 g
  • Dietary Fiber - 6.7 g
  • Sugars - 52.4 g
  • Protein - 55.9 g
  • Calcium - 271.5 mg
  • Iron - 6.2 mg
  • Vitamin C - 25.7 mg
  • Thiamin - 0.6 mg

Step 1

Preheat oven to 180C.

Step 2

Heat the oil in a large deep frying pan over high heat and add the chicken and cook, turning for 5 minutes or until golden and then add the leek, garlic and thyme and cook, stirring for 3 minutes or until leek softens and then stir in the sweet potato and then add the cooking sauce and 1/2 cup (125ml) water and bring to the boil, stirring and then remove from the heat and stir in the peas.

Step 3

Divide the mixture among four 1 1/2 cup/375ml capacity ramekins.

Step 4

Cut four discs from the pastry, reserving excess and place over the ramekins and brush with egg and then cut a small slit in each pies.

Step 5

Cut leaf shapes from reserved pastry and arrange on top and brush with egg.

Step 6

Place the pot pies on a baking tray and bake for 35 minutes or until the pastry is puffe3d and golden and top with extra thyme leaves and serve.

Tips & Variations


No special items needed.

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