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This sweet potato-topped chicken pie recipe is one of Vicky’s kids’ favourite meals, which is great because when she’s busy juggling work with school runs, it’s tricky thinking up healthy recipes that her family will love. This dish is great for a weeknight, as the ingredients are all stashed in the freezer, ready to be cooked with no need to prep anything in advance. See method
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Put a baking tray on the oven shelf below the pie as it cooks, to catch any sauce that might bubble over.
If you’re looking for a recipe to use up frozen veg, soup is a quick and easy option. In a large pan, add a few tbsp of frozen chopped onion and a tsp of frozen garlic over a medium heat. Add 600ml hot stock, a tin of chopped tomatoes, and whatever frozen veg you have. Cook for 20 mins, then blitz until smooth with a hand blender. Sprinkle over a handful of chopped chives or parsley and serve with crusty bread.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.