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Creamy chicken sweet potato pie (High Fibre)

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7-9 grams of fibre per serve, makes approx. 4-6 serves
  • 2 sheets of wholemeal Lebanese bread
  • 500 grams of chicken breast fillets diced
  • Bunch of English spinach, chopped and washed or 100 grams of frozen spinach, thawed and thoroughly drained
  • 400 grams of sweet potato cooked and mashed
  • 100 grams reconstituted shitake mushrooms (dried mushrooms, add water reconstitute and thoroughly drain) or 100 grams of fresh shitake mushrooms
  • 2 tablespoons of olive oil
  • Olive oil spray
  • ½ cup wholemeal flour
  • ¼ cup of thickened cream
  • 4 bay leaves
  • 1 ½ cups of aged cheddar cheese
  • 1 egg beaten
  • 2 teaspoons of milk of your choice
  • 1 cup of fresh chopped chives and parsley



  1. Preheat oven fan force with grilling heat both upper and lower levels (electric oven) 180C, NOTE gas ovens will require the Lebanese bread to be crisped slightly before adding ingredients, see below in method
  2. Grease a 20 cm by 20cm baking tin
  3. Add oil to a fry pan and heat over a medium heat, adding the chicken and mushrooms, stirring frequently to avoid sticking, cook until the chicken is cooked through
  4. Reduce heat and add wholemeal flour to make a paste
  5. Stir in cream gently so a sauce forms
  6. Add in the herbs and bay leaves, season with salt and pepper
  7. Cover and keep on very low heat for ten to 15 minutes
  8. Blanch spinach in boiling hot water and drain thoroughly (or use frozen spinach)
  9. Line the baking tin with wholemeal Lebanese bread cutting to fit and overlapping at junctions- if using a gas oven spray bread and crisp in the oven for 5-10 minutes until slightly toasted but not brittle
  10. Place the thoroughly drained spinach in the base of the pie tin, add the chicken mix, removing the bay leaves and top with sweet potato mash
  11. Bake for 25 minutes and add cheese and bake for another 5-10 minutes until cheese has melted
  12. Serve with fresh streamed vegetables