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    You are in: Home / Recipes / Chicken & Sweet Potato Pie Recipe
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    Chicken & Sweet Potato Pie

    Chicken & Sweet Potato Pie. Photo by BLUE ROSE

    1/3 Photos of Chicken & Sweet Potato Pie

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    **Mandy**'s Note:

    This pie is really yummy, I usually make it in pastry so that it can be frozen but original recipe is with potato topping so that's what I'm posting. From a Family Circle Mince Cookbook

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    Ingredients:

    Servings:

    Units: US | Metric

    Topping

    Directions:

    1. 1
      Preheat oven to 180°C.
    2. 2
      Heat oil in a pan, add onion and sauté for approx 2 minutes until lightly browned, add mince and cook for about 4 minutes or until well browned breaking up any lumps.
    3. 3
      Add remaining filling ingredients and bring to the boil, reduce heat & simmer for approx 15 minutes until mixture has thickened and sweet potato is tender.
    4. 4
      Spoon mixture into a 24cm pie plate.
    5. 5
      To Make topping: Cook potatoes in rapidly boiling water until tender, approx 10 minutes and then drain.
    6. 6
      Mash potatoes with butter & sour cream until smooth & fluffy.
    7. 7
      Spread topping over chicken filling evenly.
    8. 8
      Bake for approx 20 minutes until heated through & lightly browned.

    Ratings & Reviews:

    • on December 03, 2009

      55

      Most of the time I enjoy my sweet potatoes sweet, but this recipe makes for a tasty pie & one that we found very comforting! I also opted out of the potato topping & used puff pastry for it instead ~ A very nice touch, too, I thought! And in deference to my other half I also left in the mushrooms! This is definitely a keeper recipe for us! [Made & reviewed in Gimme 5 tag]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2007

      45

      I chose to make this dish for PAC2007. I also chose to follow this as is. We all enjoyed this dish. Thanks for posting this recipe for us to try. The next time i would like to try puting puff pastry on top instead of potatoes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 05, 2007

      45

      I went back and forth about how to rate this as there were things that i absolutely loved about this dish and others that I felt needed adjustments to work better here. I did the double potato version and can see why the posting chef suggests a puff pastry instead. While us carb fans loved it, it was a lot for those less in love with their spuds. For the mushrooms I used cremini/baby portabellos and next time would add even more as they gave the pie a great flavor and worked well with the other ingredients. My potatoes were a 1/2 inch cut which meant my bottom to more 30 minutes to fully cook, a bit of a problem when trying to time a menu. I also needed to add a second tin of tomato sauce as the filling was rather dry. In general, I thought the sauce was a bit bland and needed some adjustments. My own were more thyme, a pinch of marjorum and some black pepper. Also, I ended up adding a cup of frozen green beans to the flling in the last 5 minutes of cooking to help offset the starchy-ness of my double spud dinner. Thought that worked well and added to the dish. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Chicken & Sweet Potato Pie

    Serving Size: 1 (738 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 640.3
     
    Calories from Fat 175
    27%
    Total Fat 19.5 g
    30%
    Saturated Fat 9.2 g
    46%
    Cholesterol 119.1 mg
    39%
    Sodium 372.5 mg
    15%
    Total Carbohydrate 80.0 g
    26%
    Dietary Fiber 11.1 g
    44%
    Sugars 12.9 g
    51%
    Protein 38.0 g
    76%

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