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Chicken With Crusty Sweet Potato Top

Ingredients Required:

1kg Pickling Onions(s)

kg

£1.54

1kg Pea Pods. English(s)

kg

£3.74

1 Flat Leaf Parsley (Bunch)(s)

item(s)

£1.49

1kg Sweet Potatoes. (s)

kg

£1.98

Salt and Pepper
Pumpkin
Chicken stock
Sherry
Milk

Ingredients:

6 chicken breast cooked and cubed. 

6 small onions cooked. 

1 piece pumpkin lightly cooked and cubed. 

1 cup (1/2pt) pigeons peas or green peas cooked. 

1 tbsp chopped parsley. 

salt and pepper. 

3 tbsp flour. 

4 tbsp (1 1/2oz) margarine. 

3/4 cup (1/2pt) chicken stock. 

3/4 cups (1/3pt) milk. 

1 tbsp sherry (optional). 

 

 SWEET POTATO CRUST:

3/4 cup (3oz) flour. 

1 tsp salt. 

1 tsp baking powder. 

2 cups (1pt) sweet potato cooked, mashed and cooled. 

6 tbsp (3oz) margarine. 

 

Preparations:

  1. Combine the chicken, onions, pumpkin, peas, parsley, salt and pepper and place in a baking dish.
  2. Smooth the flour and margarine together in a small pan over a low heat and slowly stir in the stock and the milk.
  3. Cook for a few mins. until thickened, then add the sherry and pour  over the chicken mixture.

SWEET POTATO CRUST:

  1. Sift the dry ingredients together and mix in the sweet potato. Rub in the margarine to make a smooth dough.
  2. Roll the dough out to fit fill inside the top of the baking dish and lay it on top of the chicken mixture.
  3. Bake at 180C/gas 4 for about 45 mins. until golden brown and crispy.