Friday Pie Day: Sweet and Sour Chicken Pie

Does this sound a bit odd to you? Well, it probably would have been odder if it was sweet and sour chicken encased in shortcrust pastry – for some reason, that sounds slightly wrong.

So to run with the sweet and sour theme, this simply had to have a sweet potato topping. Yes folks, this literally is a sweet and sour dish with sweet potato mash on top. But you know what? It totally works. And that's all that matters.

Sweet and Sour Chicken Pie

Print-friendly recipe

Serves 4 (in a 1 litre dish):

300g chicken breast, chopped
4 tbsp soy sauce
1 tbsp honey
1 tbsp olive oil
300g tomatoes, diced
150g cucumber, cubed
150g pineapple, chopped
100ml pineapple juice
50ml freshly squeezed lemon juice
1 tbsp cornflour

500g sweet potato, chopped

1. Put the chicken in a large bowl with the soy sauce, honey and oil. Mix well and leave to marinade for at least 15 minutes.
2. Meanwhile, put the chopped sweet potato into a pan of water and bring to the boil. Turn down to the lowest heat and leave to simmer for about 10 minutes until just cooked. Drain, mash and set aside.
3. Preheat the oven to 180 degrees C. In a hot brown, add the chicken pieces to brown, for a few minutes, followed by the tomatoes and cucumber. Carefully stir in the pineapple.
4. Grab a cup and mix together the pineapple juice, lemon and cornflour. Pour into the chicken pan and gently stir. Turn down the heat, cover and leave for 5 minutes.
5. Pour the chicken pan into a 1 litre ovenproof dish, then bake for 25-30 minutes until the top is just starting to crisp.

Pie out.

Read my other Friday Pie Day adventures.