Recipe Chicken, pea and sweet potato pot pies : Easy, Special and Delicious

Recipe Chicken, pea and sweet potato pot pies : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Chicken, pea and sweet potato pot pies. This Recipe Chicken, pea and sweet potato pot pies : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Chicken, pea and sweet potato pot pies was necessary 20m, cook 45m and serving 4. Attention: allergies . Without having to wait long, let's just check the Recipe Chicken, pea and sweet potato pot pies

Pack in the flavour on pie night with these honey mustard chicken and sweet potato pot pies!

11 Ingredients

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  2 tbsp olive oil
  
  
  


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  650g Coles RSPCA Approved Australian Chicken Thigh Fillets, trimmed, thinly sliced
  
  
  


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  1 leek, trimmed, coarsely chopped
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  4 thyme sprigs, leaves picked
  
  
  


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  300g gold sweet potato, peeled, coarsely chopped
  
  
  


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  505g jar MasterFoods® Aussie Farmers Honey Mustard Chicken cooking sauce
  
  
  


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  1 1/2 cups (180g) frozen peas
  
  
  


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  1 sheet frozen puff pastry, just thawed
  
  
  


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  1 Coles Australian Free Range Egg, lightly whisked
  
  
  


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  Thyme sprigs, extra, to serve
  
  
  


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  Select all ingredients
  
  
  

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180°C. Heat the oil in a large deep frying pan over high heat. Add chicken and cook, turning, for 5 mins or until golden. Add the leek, garlic and thyme. Cook, stirring, for 3 mins or until leek softens. Stir in the sweet potato.
  
  
  


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  Step 2
  
  
  
  
  Add the cooking sauce and 1/2 cup (125ml) water. Bring to the boil, stirring. Remove from heat. Stir in the peas.
  
  
  


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  Step 3
  
  
  
  
  Divide the mixture among four 1 1/2-cup (375ml) ramekins. Cut four discs from the pastry, reserving excess. Place over ramekins. Brush with egg. Cut a small slit in each pie. Cut leaf shapes from reserved pastry and arrange on top. Brush with egg.
  
  
  


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  Step 4
  
  
  
  
  Place the pot pies on a baking tray. Bake for 35 mins or until the pastry is puffed and golden. Top with extra thyme.
  
  
  

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