Sweet Potato-Topped Chicken & Mushroom Pie

To give this pie an extra boost of beta-carotene we've swapped regular potatoes for sweet ones!
431 Reviews
Cals 877 · Prot 64 · Carbs 67 · Fat 40
Low-Carb
Try Hello Chef Now
45 min
Sweet Potato-Topped Chicken & Mushroom Pie
To give this pie an extra boost of beta-carotene we've swapped regular potatoes for sweet ones!
431 Reviews
Cals 877 · Prot 64 · Carbs 67 · Fat 40
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Pie filling
Chicken breast
400 Grams
Brown onion
1 Piece
Chestnut mushrooms
250 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Corn starch
10 Grams
Water
300 ML
Chicken stock cube 5*
1 Piece
Cream cheese 4*
80 Grams
Dijon mustard 13*
6 Grams
Lemon
1 Piece
Black pepper
0.5 Tsp
Mash
Sweet potatoes
600 Grams
Salt
1 Tsp
Salted butter 4*
30 Grams
Grated orange cheddar 4*
60 Grams
To serve
Green peas
200 Grams

Allergens

*5 Eggs, *4 Milk, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil potatoes

1 Boil potatoes

Preheat the oven to 200°C/180°C fan. Peel and chop the sweet potatoes into bite-size pieces. Add them to a pan of boiling water with a generous pinch of salt. Cook the sweet potatoes over a medium heat for 15 min or until soft.
Prep

2 Prep

Meanwhile, peel and finely chop the onion. Clean and slice the mushrooms.
Simmer

3 Simmer

Heat a pan over a medium heat with a drizzle of oil. Add the mushrooms and cook for 5 min until browned. Add the onions and chicken with a pinch of salt and cook for 3 min further. Add the corn starch and stir. Whisk in the measured water and stock cube and simmer, covered, for 8 min.
Make mash

4 Make mash

Meanwhile, once soft, drain the potatoes and return them to the pan with the butter. Mash until smooth. Add the half of the cheddar. Season generously with salt.
Pull chicken

5 Pull chicken

After 8 min, remove the chicken from the pan and, using two forks, shred it . Stir in the cream cheese and mustard. Give everything a good mix up and return the chicken to the pan. Season with a squeeze of lemon juice, salt and pepper. Transfer the chicken and mushroom sauce to an oven proof dish.
Serve

6 Serve

Carefully top with the sweet potato mash and sprinkle with the remaining cheese. Run a fork over the mash to create a ripple effect. Bake for 15 min until golden brown on top. Meanwhile, heat the peas in a microwave or a pan of boiling water. Serve alongside.
Tip! For a golden crust, place the pie under the grill or broiler for the final 5 minutes.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy