Sweet Potato Chicken Pie Stuffing
Sweet potato adds sweetness and nutrients to this easy simple version of mini pot pie. Perfect for any side dishes or main menu if you like for your Halloween party.
❄️ Keep in the fridge
✅ dairy free
✅ nut free
✅ egg free
INGREDIENTS
1 large sweet potato, mashed
Oil for spray
A couple of sliced fresh mushrooms
1/2 small onion, chopped
1/2 cup chopped cabbage
200g chicken breast, diced
10 tbsp broth
1 tbsp flour
1/2 tsp rosemary or herbs of your choice
salt and pepper to taste
INSTRUCTIONS
1. In a pan, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes.
2. Stir in chicken breast and mushrooms, cabbage, cook over medium-low heat until chicken not longer pink and vegetables are tender.
3. Gradually add broth then bring to a boil add flour and stir until thickened. Lastly add all seasonings.
4. Divide mixture among prepared bowl aluminium foiled or ramekins. Place mashed sweet potato on top of each aluminium foil bowl (or ramekins).
5. Place it on the oven, then bake uncovered, until heated through, in 175C/375F for 15-20 minutes or until golden brown.
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