A chicken pot pie recipe for a busy brunch the whole family can enjoy.
- 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.
- 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.
- 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.
- 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.
- Bake for 15 to 20 minutes or until top is golden. Serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set