Sweet potato & chicken pie

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Swap creamy white potato mash for a healthier option of sweet potato topping. This recipe is packed full of hearty farmhouse vegetables. I’ve used frozen veggies for convenience sake. I always have a stock of frozen in the freezer. Veg is veg!!

This recipe makes 4 portions. Perfect for freezing. This particular one is a favourite of my 8 month old. The sweetness of the potatoes and goodness of the chicken and veg are a tasty dinner full of nutrients. Perfect for all the family. It’s an all rounder really!!

Here’s what you’ll need:

  • 3 Chicken fillets, chopped
  • 400ml chicken stock
  • 300g frozen veg: I used farmhouse mixed veg- carrots, broccoli, cauliflower & peas
  • 1 onion
  • 5 mushrooms
  • 1/2 tsp thyme
  • 1/2 tsp Rosemary
  • Pinch sea salt
  • 1 tbsp tomato puree
  • 3 sweet potatoes
  • 1 tbsp coconut milk
  • Coconut oil for cooking

Here’s what to do:

  • Peel the sweet potatoes and steam or roast until soft
  • Add the coconut milk to the potatoes and mash until smooth
  • Saute mushrooms & onions & set aside
  • In another saucepan boil the vegetables
  • In a large pan, cook the chicken in some coconut oil
  • Add the veg to the pan with the chicken and add thyme, rosemary, sea salt & tomato purée & stir
  • Add the chicken stock
  • Spoon the mixture into 1 medium or 2 small oven dishes
  • Top with the mashed potatoes & cook in the oven for 20 minutes at 160 deg c

 

Enjoy,

Aimee ❤

 

 

 

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