Chicken Pot Pie with Sweet Potato Mash

chicken-pot-pie-1

Chicken Pot Pie with Sweet Potato Mash

At the weekend, I had a lot of leftover vegetables and a couple of chicken breasts in my fridge. Normally, I have a week’s menu planned from Monday to Sunday but last Sunday I decided to try a new dish with my leftovers. Oh boy, were we not disappointed. Chicken Pot Pie was delicious and everyone enjoyed it. It was a great dish for Ted because it’s quite sweet. He loves his delightful dinners.

The sweet potato certainly gives this recipe its pleasing taste and they are a great source of vitamins and minerals. In fact, sweet potatoes are a great source of vitamin A. Vitamin A is a powerhouse that is linked to helping with cancer prevention and the maintenance of good eye sight. Sweet potatoes can be helpful to your heart, as it lowers blood pressure by maintaining fluid balance. They also have a low glycemic index which means you won’t get sugar spikes but a steady amount of energy.

The chicken we use is from French’s Organic Butchers Farm Shop. The reason we buy our meat from here is due to the fact that the chickens sold here are reared organically. We feel that the meat tastes so much better and it is better for our bodies. With these ingredients and extra vegetables I managed to make a brilliant dish for our Sunday dinner.

Serves 4

Equipment needed

chicken-pot-pie-2

Chicken Pot Pie with Sweet Potato Mash

  • Sharp knife
  • Chopping board
  • Slow cooker or large saucepan
  • Potato peeler
  • Frying pan
  • Stirring spoon
  • Colander
  • Potato masher
  • Small saucepan
  • Teaspoon
  • Pie dish

Ingredients

  • Chicken breast x 500g
  • Sweet potato x 800g
  • Leek x 1 small
  • Carrots x 2
  • Butternut squash x 500g
  • Yellow pepper x 1
  • Green beans x 300g (frozen or fresh)
  • Vegetable stock x 250mls
  • Herbs du provence x 1tsp
  • Salt and pepper to taste
  • Olive oil
  • Oat or Brown rice milk for the sweet potato mash.

Method for the slow cooker

  • Start by chopping the leek and yellow pepper.
  • Put them into the slow cooker.
  • Then peel and chop the carrots and butternut squash.
    • Butternut squash can be peeled it’s easy just give it a go.
  • Add these to the slow cooker along with the vegetable stock, herbs du provence and salt and pepper to taste.
  • Turn the slow cooker onto low for eight hours or on high for four hours.
  • An hour before cook time is finished, peel and chop your sweet potato.
  • Next put boiling water into the small saucepan, put on the hob and add the colander on top and place the chopped sweet potato in.
  • Steam for about 30 minutes or until soft enough to mash.
  • 30 minutes before the end of cooking time, cut the chicken into chunks and fry in a little olive oil.
  • Once brown and cooked, place in the slow cooker.
  • Also add in the green beans at this point.
  • Leave until ready to put in the oven.
  • Preheat the oven to 180° and put the pie dish in.
  • Remove the sweet potato from the hob, pour the water away and put the potato back in the warm saucepan.
  • Mash using olive oil and the oat or brown rice milk.
  • Take the warm pie dish from the oven and add in the slow cooker ingredients.
  • Spread the sweet potato mash evenly over the top and put in the oven for 25 – 30 minutes or until the potato has started to brown.
  • Once cooked remove from the oven, serve and enjoy.

Method for the hob

  • Preheat the oven to 180° and put the pie dish in.
  • Peel and chop your sweet potato.
  • Next put boiling water into the small saucepan, put on the hob and add the colander on top and place the chopped sweet potato in.
  • Steam for about 30 minutes or until soft enough to mash.
  • Next chop the leek and yellow pepper.
  • Put them into the slow cooker.
  • Then peel and chop the carrots and butternut squash.
    • Butternut squash can be peeled it’s easy just give it a go.
  • Cut the chicken into chunks.
  • Put a large saucepan on a the hob on a medium to high heat.
  • Drizzle olive oil in the pan and begin to fry the chicken.
  • Then add the leeks and fry until they become soft.
    • Keep moving the ingredients around the base of the pan.
  • Add in the carrots and butternut squash and fry for a further 2 – 4 minutes.
  • Sprinkle over the herbs du provence and then pour in the vegetable stock.
  • Bring to the boil and leave to simmer for 30 – 40 minutes.
  • 5 minutes before the end of the cooking time add in the green beans.
  • Mash the sweet potato with the olive oil and oat or brown rice milk, to a constistency you like.
  • Take the pie dish from the oven and after 30 – 40 minutes remove the vegetables and chicken ingredients from the hob.
  • Put the chicken and vegetables into the bottom of the pie dish and then spread the sweet potato mash evenly over the top.
  • Place the pie back into the oven for 25 – 30 minutes or until the top is golden brown.
  • Once cooked, remove from the oven, serve and enjoy.
chicken-pot-pie

Chicken Pot Pie with Sweet Potato Mash

Chicken Pot Pie with Sweet Potato Mash was very well received in our house. There were three very clean plates and I would recommend this dish if you have a fussy eater like me. My son really liked this meal once we convinced him to try it. It’s also a great recipe to make at the weekend, freeze and heat up during the week. However you decide to eat this dish, as always, please enjoy.