What you need
- 2 tablespoons oil
- 500g chicken thigh fillets, cut into 2cm cubes
- 2 bacon rashers, chopped
- 1 large onion, chopped
- 300g sweet potato, peeled and chopped into 1cm cubes
- 1 teaspoon rosemary, finely chopped
- 2 tablespoons plain flour
- 1 cup chicken stock
- 100g PHILADELPHIA Light Spreadable Chive & Onion
- 1/2 cup frozen peas
- Freshly ground black pepper
- 1x400g block puff pastry
- egg yolk, for glazing
How to make it
Heat half the oil in a large frypan over a high heat and brown the chicken for 3-5 minutes. Remove chicken from the pan.
Heat the remaining oil and sauté the onion, bacon, sweet potato and rosemary for 5-8 minutes. Add the flour to the pan and cook for 1 minute. Stir in the stock, Philly, peas, pepper and the chicken then simmer for 10 to 12 minutes until the sauce has thickened and sweet potato is just tender. Spoon the hot mixture into a 23cm pie plate.
Roll the pastry on a lightly floured surface to a 24cm circle. Make two small cuts in the centre of the pastry then cover the filling with the pastry and press to seal the edges. Make small cuts around the edge of the pie at 1cm intervals. Brush with beaten egg. Bake in a hot oven 200C for 10 minutes, reduce to 180 and cook a further 15 minutes until pie is golden.