Let’s ease into fall with a little root vegetable action shall we? I love sweet potato and well, I love pie. Okay, I’m going to be real with you guys…love is a pretty tame word for how I feel about pies. These mini pies are SO adorable, so easy to make and so perfectly portioned. Perfect as an appetizer, served with a salad for lunch or if you’re feeling fancy…high-tea perhaps? I’m usually a huge snob about making dough from scratch but for some reason, frozen phyllo dough is completely acceptable to me. This recipe is pretty versatile, be creative! You could substitute the chicken with leftover turkey from Thanksgiving. I even made a few without chicken for a friend that’s vegetarian and they turned out great too. Yay, pies!

Chicken and Sweet Potato Phyllo Pies
Chicken and Sweet Potato Phyllo Pies

Chicken and Sweet Potato Phyllo Pies
[Makes 12 pies]

9 sheets frozen phyllo dough, thawed

2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 small sweet potato, diced
1/2 cup frozen peas & carrots
1/2 cup low-sodium vegetable stock
10 ounces boneless chicken, diced
Salt to taste
Pepper to taste
1 cup white sauce

White Sauce
2 tbsp butter
1/4 cup all-purpose flour
1 cup milk
Salt to taste
Pepper to taste

1. Preheat oven to 375 degrees
2. Heat oil in a large non-stick pan
3. Add onions and garlic, sauté for a few minutes
4. Add sweet potato, cook till almost tender
5. Add peas and carrots, sauté for a few minutes
6. Remove from pan, set aside
7. Season the chicken with salt and pepper to taste
8. In the same pan, sauté the chicken until cooked through
(While chicken is cooking, prepare white sauce)
9. Add vegetables and vegetable stock to de-glaze pan

White Sauce
10. Melt better over medium heat in a heavy-bottomed sauce pan
11. Add flour and salt & pepper, stir for a few minutes
12. Pour in milk slowly, whisking constantly
13. Add more milk if needed, until sauce is smooth and thick
14. Add to chicken and vegetable mixture

15. Lightly oil a 12-cup muffin pan
16. Lay 1 sheet phyllo on a work surface and lightly spray or brush with oil
17. Stack the rest of the phyllo sheets on top, spraying each with oil
18. Cut into 4 squares
19. Gently press 1 square of phyllo in each muffin cup
20. Repeat with 2 more squares, off-centering each one to create a star
21. Fill with the chicken & veggie mixture and gently fold over corners
22. Bake for 10-15 minutes or until golden


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You know what I love about quiches? They’re perfectly acceptable to consume for breakfast, lunch or dinner. And so versatile! Quiche with toast? Yes please! Quiche with greens? Yes please! Quiche with soup? Yes please! Quiche with chocolate cake? YES PLEASE! Alright, we’ll forgo the last one since this is a Healthy, Delicious post. This is the perfect option when you just want to throw something together without bothering with a rigid recipe but still want to feel like you’re having a fancy meal. You can substitute any of the ingredients for pretty much anything you have laying around in the fridge.

Roasted Red Pepper, Spinach & Tomato Individual Quiches
[Makes 4 Individual Quiches]

1 tbsp olive oil
1 onion, chopped
1 clove garlic, minced
2 cups baby spinach
2 roasted red peppers, chopped
1 cup cooked barley (or brown rice)
4 eggs
1/2 cup milk
2 tbsp chopped basil
Salt to taste
Pepper to taste
2 small tomatoes, cut into thin slices and halved

1. Pre-heat oven to 350 degrees
2. Heat oil in a non-stick pan over medium-high heat
3. Add garlic and onions and sauté until onions are caramelized
4. Remove onions and add spinach in the same pan, sautéing until wilted
5. Divide barley into 4 small tart pans and press down to make crust
6. Layer onions, spinach, and roasted red peppers on top of the barley crust
7. In a bowl whisk together eggs, milk, basil, salt and pepper
8. Pour egg mixture over veggie layers
9. Arrange tomato slices on top of the quiche mixture
8. Bake for 25-30 minutes or until egg is firm and the top is golden


Calories: 205, Total Fat: 9g, Sat. Fat 2.4g, Carbs: 21g, Fiber: 4g, Sugars: 2g, Protein: 10g, Sodium: 240mg, Cholesterol: 187mg


Chilly October nights and a warm, comforting chicken pot pie. Doesn’t get more perfect than this. The velvety, savoury filling is perfectly sopped up by the buttermilk biscuit crust that is crispy on the outside but oh so fluffy on the inside. Sunday dinner at its finest.

Chicken Pot Pie with Buttermilk Biscuit Crust
[Serves 4-6]

12 ounces boneless chicken breast, cut into 1/2 inch cubes
3 cups chicken or vegetable broth
2 tbsp oil
1 garlic clove, minced
1 medium onion, cut into 1/2 inch cubes
2 medium potatoes, cut into 1/2 inch cubes
2 medium carrots, cut into 1/2 inch cubes
3/4 cup chopped celery
3/4 cup frozen peas, thawed
1/2 cup frozen corn, thawed
salt and pepper to taste
2 tbsp all-purpose flour

Buttermilk Crust:
2 tbsp butter (cold)
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk

1. Preheat oven to 350 degrees
2. In a medium saucepan, combine chicken cubes and broth
3. Bring to a gentle boil and simmer until chicken is tender
4. Transfer chicken to a bowl and reserve the broth
5. Heat the oil in a large pan
6. Add onions and garlic and sauté until onions are transparent
7. Add potatoes, carrots and celery, sauté for a few minutes
8. Add reserved broth, bring to boil and simmer for 8-10 minutes
9. Add peas and corn, simmer until all veggies are tender
10. Add chicken and season with salt & pepper to taste
11. Add the 2 tbsp flour and stir until mixture is thickened
12. Spoon the mixture into a casserole dish and set aside
13. In a small bowl, combine 1 cup flour, baking powder and salt
14. Cut in butter with a pastry blender (or your hands!), until mixture resembles breadcrumbs
15. Stir in buttermilk until just mixed
16. Spoon the biscuit dough in lumps over the filling
17. Bake for 30-45 minutes, or until biscuits are golden and the filling is bubbling