Chicken and vegetable pie

Recipes / Meat

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

Recipe «Chicken and vegetable pie» presented in category Recipes / Meat, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 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 Massel chicken style liquid stock, 1 tbsp wholegrain mustard, 1/3 cup light thickened cooking cream, 2 tbsp chopped fresh flat-leaf parsley leaves, 750g golden delight potatoes, peeled, chopped, 1/4 cup milk.

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 Massel chicken style liquid stock 
  • 1 tbsp wholegrain mustard 
  • 1/3 cup light thickened cooking cream 
  • 2 tbsp chopped fresh flat-leaf parsley leaves 
  • 750g golden delight potatoes, peeled, chopped 
  • 1/4 cup milk 

Instructions

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