Chicken Pot Pie

A tasty pie/casserole with hints of curry and coconut milk. Also includes sweet potato which is known as Kaukau in PNG. Swap the pumpkin for butternut squash and you can use this alternative depending on the time of the year and availability. This recipe was tested and photographed by Jackie Wilson - a Registered Dietitian.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place chicken in the pot/casserole dish with a little oil and brown the chicken.

Step 2

Chop kaukau (sweet potato) and pumpkin into small cubes and place on top of chicken.

Step 3

Coarsely chop spring onion and add.

Step 4

Peel and break corn (or use the tinned corn) and place on top of spring onions.

Step 5

pour the coconut cream over the meat and vegetables and add an additional 150mls to almost cover.

Step 6

Cover and bring to a boil.

Step 7

Cook gently for 30-40 minutes on the hob or could use a slow cooker

Step 8

Add salt and curry powder.

Step 9

Serve as a meal. You could separate the vegetables and meat for serving and place the liquid in a container to serve as a sauce or soup.

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