Chicken and Vegetable Pot Pie

Nutrition per serve

Ingredients

• 1pcs potato
• 1pcs small sweet potato
• 1pcs onion
• 1pcs carrot
• 1clove garlic
• 1pcs chicken-style stock cubes
• 300g free-range chicken breast fillet
• 150g peas
• 50g shredded cheese mix
• 250ml (1 cup) boiling water
• 5ml dijon mustard
• 10ml olive oil
• 20g butter
• 15ml plain flour

Method

1. Step 1 — Boil potato
   Peel the potato and sweet potato and cut into chunks. Put in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain, return to the pan and cover to keep warm. Bring a small saucepan of water to the boil for the peas.
2. Step 2 — Prep ingredients
   While the potato is cooking, finely chop the onion and carrot. Crush or finely chop the garlic. Crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and 1 tsp dijon mustard and stir to dissolve. Cut the chicken into 2cm chunks.
3. Step 3 — Cook vegetables
   Heat 2 tsp olive oil and 20g butter in a medium deep frypan over medium-high heat. Cook the onion, carrot and garlic, stirring occasionally, for 4-5 mins until softened. Add the peas to the pan of boiling water and cook for 2 mins or until tender. Drain.
4. Step 4 — Cook chicken
   Scatter 1 tbs flour over the vegetables and cook, stirring, for 2 mins or until foaming. Gradually add the stock, stirring constantly to prevent lumps forming, and bring to the boil. Add the chicken, reduce the heat to medium-low and cook, at a very gentle simmer, for 3 mins or until the chicken is cooked through and the sauce is thickened. Remove the pan from the heat.
5. Step 5 — Mash potato
   Meanwhile, preheat the grill to medium-high. Mash the potato until smooth, season with salt and pepper and stir to combine.
6. Step 6 — Grill pie
   Stir the peas into the chicken mixture, then transfer to a 1L (4 cup) baking dish. Spoon the mashed potato over the chicken mixture and scatter with the cheese. Grill for 5 mins or until melted and golden. Serve the pie at the table.

Allergens

Sulphites, Milk, Gluten, Wheat