Savory Smoked Chicken Pie with Creamy Corn Filling and Crispy Sweet Potato Crust

Instructions

1. 1

   Preheat the oven to 220°F / 105°C to gently warm the smoked chicken if it is cold. Place the shredded chicken in a small baking dish for 10 minutes, then remove it. After that, raise the oven temperature to 425°F / 220°C for baking the pie.

2. 2

   In a large skillet or wide saucepan, melt the butter with the oil over medium heat. Add the leek, garlic, 1/2 teaspoon of the salt, and the black pepper. Cook for 5 to 6 minutes until the leek is soft but not browned.

3. 3

   Add the all-purpose flour and cook, stirring constantly, for 1 minute to create a thick base.

4. 4

   Gradually whisk in the milk and then the chicken broth to avoid lumps. Add the Dijon mustard, fresh thyme, and smoked paprika. Cook for 3 to 5 minutes until the sauce is creamy.

5. 5

   Add the corn kernels, shredded smoked chicken, half of the shredded cheddar, and 2 tablespoons of the chives. Cook 2 minutes more, stir well, and adjust salt to taste. Remove from the heat.

6. 6

   In a large bowl, combine the grated sweet potato with the beaten egg, the remaining cheddar, the remaining tablespoon of chives, and the rest of the salt. Mix until the sweet potato is evenly coated.

7. 7

   Transfer the chicken and corn filling to a baking dish about 23 x 33 cm / 9 x 13 inches. Spread the sweet potato mixture evenly over the top, pressing lightly but not too firmly so it can crisp up as it bakes.

8. 8

   Bake at 425°F / 220°C for 30 to 35 minutes, until the sweet potato crust is golden, the cheese is bubbling, and the filling is fully hot.

9. 9

   Let rest for 5 minutes before serving so the filling can set slightly. Serve hot.