Dan Churchill is a cook, author, physical trainer, and speaker. In 2013, he appeared on MasterChef Australia, and his recipes have been featured in publications worldwide. He is the author of DudeFood, a cookbook that will educate, motivate, and inspire men to put on an apron and turn on the oven. DudeFood is out now from sister company Simon & Schuster and available wherever books are sold.
“Dude this is seriously next level,” that’s what my mates said when they first tried my chicken avo pie.
I must admit I am a bit like an Italian nonna—I love to feed everyone. The boys (and their girls) never complain when I make this super creamy avocado and chicken number. Chicken avo pie has its roots in Australian traditions: we love our savory pies and avocados (you’re welcome!).
These pies are perfect to serve to family, friends and even that special someone. It’s a particularly popular dish to serve for Friday night football! There have been times when we have lost track of the game and everyone is silent as they break open the flaky pastry and devour this super tasty bad boy.
I love sharing good food with good company and once you see how simple it is to whip these up, you and your mates will never be hangry again.
Chicken Avo Pie
- 1 large sweet potato, peeled and cut into 3/4-inch cubes
- 1 tablespoon olive/macadamia oil
- 1/4 pounds boneless, skinless chicken breast, chopped
- 1 onion, finely chopped
- 4 garlic cloves, crushed and chopped
- 2 1/2 cups trimmed green beans
- 1 cup sliced mushrooms
- 1 tablespoon dried tarragon
- 2 teaspoons dried thyme
- 1 cup chicken stock
- 1/3 cup white wine
- 1/2 cup coconut milk
- 1/4 cup grated tasty cheese (like cheddar), plus extra for sprinkling (optional)
- 1 avocado, pitted, peeled, and sliced
- 2 sheets puff pastry
- 1 regular egg, beaten
- Preheat the oven to 425ºF.
- Place the sweet potato in a saucepan with enough water to cover. Bring to a boil and cook the sweet potato until just soft. Use a skewer to check—if it goes through with little resistance, it is perfect. Drain and allow to cool.
- In a skillet, heat the oil over medium heat. Add the chicken and cook until lightly golden on all sides. Remove the chicken and add the onion and garlic to the pan; cook until lightly golden. Add the green beans and continue to stir for 2 minutes more. Return the chicken to the pan and add the cooked sweet potato, mushrooms, tarragon, and thyme. Continue to stir as you add the stock and cook for 1 minute more before adding the wine and coconut milk. Reduce the heat to low and simmer for 10 minutes. Gradually add the cheese. This mixture can then be refrigerated and used at a later time, i.e., if you come back late from work.
- Divide the mixture evenly among ovenproof hot-pot bowls and top with the avocado slices. Sprinkle with extra cheese, if you’d like, and cover with the puff pastry. Using your knife, trim the pastry, making sure to leave a 1-inch overhang on all sides. Press the pastry against the edge of the bowl to seal. Using a fork, prick the pastry to allow steam to escape. Brush the pastry with egg and bake for 30 minutes.
Tip: The secret to this recipe is to cook all the filling ingredients until they are three-quarters done. This prevents them from being overdone when they are baked.