Cottage Chicken Pie with Sweet Potato Recipe

I have always enjoyed cooking and of course eating it once they are done and ready. I love all sorts of food from all sorts of cultures and countries.

I am grateful that I have been blessed with the love of cooking and food. Food brings us together, brings us fond memories and shapes a lot of our lives and relationships.

Here's my own homemade recipe for Cottage Herb Chicken Pies with Sweet Potato. Hope you will enjoy making it and sharing it with your loved ones!

Buen provecho!!!

• 5-6 Pieces of Chicken Breast (cubed)
• Chicken Stock Powder (for Marinade)
• Black Pepper
• Sugar and Salt (sufficient quantity)
• 2 Carrots (finely cubed)
• Chives (finely sliced)
• Rosemary leaves (3 sprigs)
• 3 Bay leaves
• 1 Bunch Coriander leaves
• A Pinch of Nutmeg
• 1-2 teaspoons Sweet Paprika Powder
• 1 Tablespoon Sweet Sherry
• 1 Brown Onion (finely cubed)
• Minced garlic 1 tablespoon
• Milk 1/2 cup
• Semolina Powder 3-4 tablespoons (to thicken mixture)

1. Add Garlic, Rosemary, Bay leaves and Onions into pot and saute till fragrant
2. Add Chicken pieces and Sherry and cook until sealed
3. Add Carrots and Herbs
4. Cook until carrots soften
5. Add other ingredients and Cook until thickened and tasty

Ingredients

• 3 Sweet Potatoes/Kumara (peeled and cut into smaller pieces)
• Nuttelex Margarine Spread 1-3 tablespoons
• Semolina Powder 3-4 tablespoons
• A Pinch of Nutmeg
• Black Pepper

Method

1. Boil the sweet potatoes until soften
2. Drain the water from the pot
3. Put the sweet potato into a blender with the Nuttelex Margarine
4. Cook over low heat on stove and add semolina until thickened, Add Black pepper and Nutmeg
5. Fill piping bags with sweet potato mixture and Pipe over the filled pie cases
6. Alternatively, you can using remaining dough and cut into strips or use whole rounds on top of pie cases (stick them together with egg white); Polish covered pies with 1 beaten egg
7. Bake the pies at 180 Degrees Celsius in a preheated oven for 15 to 18 minutes