Kid-friendly meals: Creamy chicken and sweet potato pie

My family loves fish pie and cottage pie, but the Gs eat both most weeks at nursery. I wanted something a bit different that didn’t need pastry.

Frankly, there’s not much that can’t be improved by the addition of mashed potato. So this takes all the best elements of a fish or cottage pie – meat cooked in a creamy sauce and clouds of mash on top – and adds more veg and tasty chicken thighs.


What you’ll need

  • 6 chicken thighs, cut into small chunks
  • Half a cup of frozen peas
  • Half a cup of sliced mushrooms
  • 3 or 4 shallots, finely sliced
  • About 50g butter
  • 1/2 cup plain flour
  • 500ml chicken stock
  • 2 tbsp dijon mustard
  • A decent glug of cream
  • 3 medium sweet potatoes, plus  butter to mash

What you do

  1. Peel, chop and boil the sweet potatoes until soft. Mash with plenty of butter and seasoning to taste and put to one side
  2. Using half the butter, brown the chicken pieces then set aside
  3. In the same pan, heat the rest of the butter then cook the shallots until soft. Stir in the flour and cook for another 2 minutes
  4. Off the heat, slowly whisk in the chicken stock. Return to the stove and bring to the boil
  5. Add in the cream and mustard, the chicken pieces and the vegetables and cook until the sauce thickens
  6. Pour the mix into a pie dish and cover with the sweet potato mash. Bake at 180C for 25 minutes.

I served this with green beans on the sides for me and Big G but the Gs just ate it as it came.

You can prep all of this in advance to make life easier – I made mine before we went to swimming in the morning then put in the oven for supper.

You can also freeze all the elements if you wanted to make double – just take the filling and mash out in the morning, let it defrost in the fridge all day then assemble half an hour before dinner.

Advertisements