Chicken & Kale Pie w/ Sweet Potato Crust | Chef Fabio Viviani

By jeenikeen

Serves 4 to 6

Ingredients

• 3 medium sweet potatoes, peeled and chopped
• 1 1/2 Tbsp olive oil
• 1/4 cup milk
• Cooking spray
• 2 large carrots, finely chopped
• 1 onion, chopped
• 1 Tbsp fresh Thyme
• 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
• 3 cups fresh kale, coarsely chopped
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan Cheese
• Salt and Pepper

Preparation

Step 1

Place potatoes in a pot and cover with water. Bring to a boil and cook, uncovered, until tender.

While potatoes are boiling, set oven to 400°F. Lightly coat a heavy-bottomed skillet with cooking spray; place over medium heat.

Add carrots, onion, and thyme. Cook until slightly browned, stirring often.

Add chicken and cook until golden brown. Turn off heat; stir in kale, ricotta, and salt and pepper.

Drain potatoes well, then return to pot. Add olive oil, milk, and salt, and mash till smooth (some lumps are okay).

Place chicken mixture in a 9-inch pan, and top with mashed potatoes. Bake for 15 minutes. To brown the potatoes, add cheese on top and broil for 5 more minutes.