This chicken pie recipe is the perfect idea for winter time. Because it's one everyone will love! Plus it has the bonus letting you get creative!
How does it do that?
It let's you choose your own light blending of herbs.
My recipe uses yogurt, which my Chef won’t like! What is it about men and dairy, anyway?!
Trust me: this dish tastes great! And you’ll have lots and lots of happy people who’ll agree!
500 g of ground chicken breast
2 medium onions
2-3 garlic cloves
100 g of mushrooms (sliced)
1 cup of chicken broth
2-3 sweet potatoes (aka: yams)
2-3 tablespoons of a yogurt
Salt and pepper to taste
2-3 tablespoons of finely chopped parsley
herbs (rosemary, fennel, cayenne pepper, black pepper, oregano - whatever you like - this is your choice to give this dish a unique extra special taste)
Preheat oven to 250°C/480°F.
Wash and peel the onions, then dice into little cubes.
Peel and dice the garlic, as well.
Sauté the ground chicken breast in a heavy skillet with a little oil over medium heat.
Add the diced garlic, onions, sliced mushrooms, and your very special choice of herbs. Cook for about 10 - 15 minutes on low-to-medium heat until everything gets a beautiful golden colour.
Add the chicken broth. Then season with some salt and pepper.
Mix everything well, and place everything into a well oiled baking dish. Set aside.
In the mean time prepare the yams. In a medium pan bring water to a boil - enough to cover the sweet potatoes.
Peel the yams, rinse with water and cut into halves. Place them in the boiling water for about 20 - 25 minutes.
Mash the yams and mix with yogurt. Season to taste with salt and pepper.
If you like, you can add other herbs and spices here, too, if you prefer.
Put the mashed yams on the chicken mixture.
Place in preheated oven for about to 20 - 25 minutes. When it becomes a nice golden colour, then it’s ready!
Like all my dishes, this chicken pie recipe tastes best when it’s served hot and fresh from the oven!
When serving, sprinkle with some parsley and serve immediately with a green salad!
I’d love to know what your choice of herbs was. (And so does my Chef!)
And bon appétit!