Chicken, Leek and Sweet Potato Pie


Chicken, Leek and Sweet Potato Pie

  • Servings: 4
  • Difficulty: Easy
  • Print

Chicken, leek and sweet potato pie


  • 4 skinless chicken breasts
  • Approx 750ml chicken stock, preferably NoMU or Ina Paarman (if cooking the chicken from scratch)
  • 2T butter
  • 4 leeks, well washed
  • 2 stalks fresh rosemary or 2t dried
  • 2 large sweet potatoes, peeled
  • 1 cup Greek yoghurt
  • 1 roll ready-made puff pastry (defrosted)
  • 1 beaten egg to glaze
  • Salt and pepper


Preheat the oven to 200°C.

Place the chicken breasts in a pot with the stock powder and cover with water. Bring to the boil and cook until the chicken is cooked through – usually about 20 minutes.

Chop the peeled sweet potatoes into halves or quarters, depending on how big they are, and put them into a sieve over boiling water to steam until cooked through (or use a steamer if you have one). Note: Don’t peel them too long before you’re ready to cook them as they go brown, and preferably don’t boil them directly in water or they get too watery and start to fall apart.

Sprinkle some flour onto a board or your clean counter-top and carefully unroll the puff pastry onto it. Turn the oven-proof bowl or pie dish you are using upside down and use it to very gently mark out a circle of about the same size on the pastry. Then cut just inside those markings so the circle will fit into the dish. Return the circle of pastry to the fridge for now, and save the remaining pastry for another use.

Now grease your oven-proof bowl or pie dish and set it aside.

Chop the leeks. Take the rosemary leaves off the stalks and chop them finely. Using a curved herb knife works well for this, but you could also just use a normal sharp knife.

Heat the butter in a frying pan and add the leeks and chopped rosemary. On medium heat, cook until the leeks start to soften.

When the chicken and sweet potatoes are cooked, chop them into cubes. Add to the cooked leeks and stir gently, trying not to break the sweet potato up too much.

Add the yoghurt and stir gently again. Add salt and pepper to taste then place the mixture in the greased oven-proof dish.

Gently lay your circle of puff pastry on top. If you like, you can use a sharp knife to mark out patterns in the pastry (I left mine plain but you can see the unintentional pattern in the finished product where the pastry had cuts in it). Whisk the egg and use just a little of it to glaze the top of the pastry. A pastry brush works well here, if you have one, otherwise use the back of a big spoon or your fingers.

Bake until the puff pastry is risen and golden, probably 20 – 30 minutes, by which time the filling should be nice and hot too.

Serve with a salad and some crusty bread.


© Alexandra Lawrence and Inspired Nourishment, 2014



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