Chilli Chicken Pie with Sweet Potato Topping
Say hello to your new favourite comfort food! This creamy chilli chicken pie is bursting with so much warming flavour, it feels like a hug in a bowl. We've livened things up with medium-spices and herbs, silky cannellini beans and zingy notes of lime. All of that leaves our sauce so tasty, it's impossible to leave a single drop behind – don't worry, our sweet potato topping helps you wipe the bowl clean!
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NutritionPer Serving
- Calories481
- Carbs53g
- Protein43g
- Fat7.9g
- Saturates3.8g
- Sugars13g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
There’s no denying that this Chilli Chicken Pie with Sweet Potato Topping is pure, wholesome comfort food. Our creamy, mildly spicy chicken filling is crowned with a glorious, eye-catching layer of mashed sweet potatoes.
Tender chicken chunks simmer with aromatic herbs, spices, silky cannellini beans and reduced-fat cream cheese, creating an irresistible sauce. The vibrant sweet potato topping isn’t just for show; it’s there to help you soak up every last drop of our moreish sauce!
We think this dish has just the right amount of spice for a family-friendly dinner, but don’t worry – you can tweak it to be as mild, or as fiery, as you’d like.
Our top tip? Clear some space in your fridge or freezer. You’ll want extras of this quick, nutritious pie on hand for those busy ‘I don’t feel like cooking’ kind of days.
What diets is this Chilli Chicken Pie with Sweet Potato Topping suitable for?
You can make this recipe suitable for vegetarian diets, as long as you swap the following ingredients for plant-based alternatives:
- Diced chicken breast
- Chicken stock cube
It can also be made gluten-free by using a gluten-free stock cube.
Take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Chilli Chicken Pie with Sweet Potato Topping?
You don’t need anything fancy to make this simple pie.
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A durable ovenproof dish is always handy for cooking up pies!
Cornflour slurry thickens our creamy sauce nicely.
How many calories are in this Chilli Chicken Pie with Sweet Potato Topping?
There are 481 calories per portion in this Chilli Chicken Pie with Sweet Potato Topping recipe, which means it falls into our Weekly Indulgence recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Put the sweet potatoes and potatoes in a pan of salted water. Bring to a boil and cook for 15-20 minutes until they are cooked, and a knife slides easily through. Drain well, leave for 5 minutes then mash together. Season with salt and pepper.
Step 2
While the potatoes cook, spray a large deep, frying pan with low-calorie cooking spray and place over a medium to high heat. When the pan is hot, add the chicken and fry for 2-3 minutes, until sealed on all sides. Remove from the pan and set aside.
Step 3
Reduce the heat to medium. Spray the pan again with low-calorie cooking spray and add the onions, peppers and baby corn. Cook for 5 minutes, then return the chicken to the pan.
Step 4
Add the garlic, chilli, cumin, and oregano. Cook for a further minute or 2. Add the stock and bring to a boil. Reduce the heat and simmer for 15 minutes, until the chicken is cooked.
Step 5
Preheat the oven to 200°C fan.
Step 6
Add the beans and stir in the cream cheese and lime juice. Add the cornflour slurry and stir until the sauce has thickened.
Step 7
Season with salt and pepper and pour into an ovenproof dish. Top with the sweet potato mash. Place on a baking tray and then in the oven for 25 minutes until the topping is golden. Serve!
What could I serve with this Chilli Chicken Pie with Sweet Potato Topping?
This chicken pie is hearty and delicious all on its own, or you can serve it at the centre of a spread with these side dish ideas:
How do you know when Chilli Chicken Pie with Sweet Potato Topping is cooked?
You should cook this Chilli Chicken Pie with Sweet Potato Topping until the topping is golden. This will take around 25 minutes in the oven, after you’ve cooked your filling through in a pan.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Chilli Chicken Pie with Sweet Potato Topping in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftovers of this Chilli Chicken Pie with Sweet Potato Topping in the fridge for around 3 days. Make sure that you allow them to cool before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Chilli Chicken Pie with Sweet Potato Topping?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough in individual portions.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Chilli Chicken Pie with Sweet Potato Topping?
From chilled: Reheat thoroughly in the microwave until piping hot. Alternatively, place in an ovenproof dish and reheat in a moderate oven for around 15 minutes or until piping hot throughout.
From frozen: Allow to defrost and then reheat thoroughly in the microwave until piping hot. You can also place your portion in an ovenproof dish and reheat in a moderate oven for 15-20 minutes.
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Chilli Chicken Pie with Sweet Potato Topping
Say hello to your new favourite comfort food! This chilli chicken pie is bursting with so much warming flavour, it feels like a hug in a bowl.
-
Prep Time
30 MINS
-
Cook Time
50 MINS
- KCals 481
- Carbs 53G
Instructions
- Put the sweet potatoes and potatoes in a pan of salted water. Bring to a boil and cook for 15-20 minutes until they are cooked, and a knife slides easily through. Drain well, leave for 5 minutes then mash together. Season with salt and pepper.
- While the potatoes cook, spray a large deep, frying pan with low-calorie cooking spray and place over a medium to high heat. When the pan is hot, add the chicken and fry for 2-3 minutes, until sealed on all sides. Remove from the pan and set aside.
- Reduce the heat to medium. Spray the pan again with low-calorie cooking spray and add the onions, peppers and baby corn. Cook for 5 minutes, then return the chicken to the pan.
- Add the garlic, chilli, cumin, and oregano. Cook for a further minute or 2. Add the stock and bring to a boil. Reduce the heat and simmer for 15 minutes, until the chicken is cooked.
- Preheat the oven to 200°C fan.
- Add the beans and stir in the cream cheese and lime juice. Add the cornflour slurry and stir until the sauce has thickened.
- Season with salt and pepper and pour into an ovenproof dish. Top with the sweet potato mash. Place on a baking tray and then in the oven for 25 minutes until the topping is golden. Serve!
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