Chicken, Pea & Sweet Potato Pies
Recipe: #30756
October 22, 2018
Categories: Snacks, Chicken, Leek, Sweet Potato/Yam, Australian Oven Bake, Non-Dairy, Boneless Pieces, Chicken Dinner, more
"From one of our national supermarkets and their free in store magazine, July 2018."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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