Oven-Baked Creamy Chicken, Dill & Sweet Potato Pie (DF)
This is your how-to guide on turning juicy chicken thighs into a dairy-free creamy pie, with almost zero prep. You'll tenderise the chicken and potatoes, stir in blanched peas, mustard and dairy-free cream. Then top with a flaky golden pie lid and let everyone tuck in!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
This recipe takes around 5 min [10 min] to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg
Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air
Heat a large, wide-based hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a high heat
Once hot, add the diced chicken thigh to the dish with the cornflour and dried oregano and cook for 2 min or until very lightly browned
Boil half a kettle
Chop the sweet potato[es] (skins on) into large, bite-sized pieces
Chop the parsley finely, including the stalks
Once the chicken is very lightly browned add the chopped sweet potato, chicken stock mix, 100ml [250ml] boiled water, single soya and a very generous pinch of salt and pepper and stir everything together
Bring to the boil over a high heat
Cover with a lid and put the dish in the oven for 25-30 min or until the chicken is cooked through (no pink meat!) and the potatoes are tender
Once everything has been in the oven for 12 min, dust your work surface with a sprinkling of flour
Roll out the puff pastry to approx. 0.5cm thickness with a rolling pin and add to a baking paper-lined baking tray
Tip: Cooking for 4? You may need 2 trays!
Score a cross in the middle of the pastry and put it in the oven for 15 min or until puffed up and golden — this is your pie lid
Use this time to clear up, set the table, have a cup of tea or simply chill!
Once the chicken is cooked through, remove the dish from the oven and stir through the blanched peas, chopped parsley and half [all] of the wholegrain mustard
Tip: Cooking for 2? Save the rest of the mustard for another meal!
Top with the pie lid — this is your creamy chicken, parsley & sweet potato pie
Serve the creamy chicken, parsley & sweet potato pie
Let everyone dig in!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, mustard, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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