Chicken and vegetable pie

Written By Westridge Fruit & Vegetables .

A chicken pot pie recipe for a busy brunch the whole family can enjoy.

INGREDIENTS

  • 2 tbsp olive oil

  • 500g chicken thigh fillets, trimmed, chopped

  • 1 medium brown onion, chopped

  • 1 garlic clove, crushed

  • 2 medium carrots, peeled, diced

  • 3 celery stalks, trimmed, diced

  • 125g can corn kernels, drained

  • 1/2 x 35g packet salt-reduced French onion soup mix

  • 1/2 cup Chicken stock

  • 1 tbsp wholegrain mustard

  • 1/3 cup Bulla Cooking Cream

  • 2 tbsp chopped fresh flat-leaf parsley leaves

    Potato topping

  • 750g golden delight potatoes, peeled, chopped

  • 1/4 cup milk

METHOD

Step 1 - Make topping Cook potato in a large saucepan of boiling water for 8 to 10 minutes or until tender. Drain. Return to pan. Season with salt and pepper. Add milk. Mash until smooth.

Step 2 - Meanwhile, preheat oven to 200°C/180°C fan-forced. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook chicken, in batches, until browned. Transfer to a bowl.

Step 3 - Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add carrot and celery. Cook, stirring, for 5 minutes or until carrot has softened. Stir in corn. Add soup mix, stock, mustard and cream. Stir to combine.

Step 4 - Return chicken to pan. Simmer for 5 minutes or until chicken is cooked through. Stir in parsley. Transfer mixture to a 6 cup-capacity round pie dish. Spread potato topping over mixture.

Step 5 - Bake for 15 to 20 minutes or until top is golden. Serve.

Source: Taste.com.au

Westridge Fruit & Vegetables .
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