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Chicken-Leek-Sweet-Potato-Pie

Chicken, Leek & Sweet Potato Pie

This pie is delicious for all the family, and is a great one to adapt to personal tastes and whatever you have in the fridge.

For a lighter version, replace 100ml of the cream with milk. This dish would also be delicious made with a mashed potato topping, or using a combination of mashed root vegetables instead of the Sweet Potato.

Serves 4-6 
Prep time: 30 minutes
Cook time: 30 minutes

Ingredients

  • 1.2kg sweet potato, peeled and chopped into chunks 
  • 30g butter 
  • Salt and black pepper 
  • 1 tbsp olive oil 
  • 6 boneless, skinless chicken thighs, cut into bite-sized pieces 
  • 3 leeks, sliced 
  • 450g chestnut mushrooms, sliced 
  • 1 tbsp tarragon, finely chopped 
  • 300ml cream 
  • 100ml white wine 

Instructions

1 Place the sweet potatoes in a large pan, cover with water and bring to the boil over a high heat. Cook for 7-8 minutes until soft. Drain well, then return to the heat and steam dry for 2-3 minutes, shaking the pan. Add the butter, salt and pepper and mash until smooth. Set aside. 

2 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 

3 Heat the oil in a large saucepan over a medium heat. Cook the chicken for 3-4 minutes, stirring occasionally, until browned on all sides. Transfer to a plate and set aside. 

4 Add the leeks to the same pan and stir to coat in the chicken drippings. Cook for 4-5 minutes until softened. Stir in the mushrooms and tarragon and cook for another 4-5 minutes. Return the chicken to the pan and stir in the cream and white wine. Season to taste and transfer to a baking dish. 

5 Top the chicken with the sweet potato mash and place in the oven for 30 minutes or until the top is golden and the edges are bubbling. 

Per serving: 431 kcals, 13.6g fat (5.4g saturated), 51.7g carbs, 15.8g sugar, 26.8g protein, 8.7g fibre, 0.379g sodium.


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

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