Country-Style Chicken Pot Pie

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs potato
• 1pcs carrot
• 300g chicken thigh fillets
• 1pcs chicken-style stock cubes
• 300g peas
• 180ml (¾ cup) boiling water
• 15ml olive oil
• 15ml plain flour
• 60ml (¼ cup) milk
• 20g butter

Method

1. Step 1 — Prep ingredients
   Thinly slice the onion. Cut the potato and carrot into 1cm chunks. Cut the chicken into 2cm chunks. Crumble 1 stock cube* into a heatproof jug, add 180ml (¾ cup) boiling water and stir to dissolve.
2. Step 2 — Brown chicken
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the chicken, stirring occasionally, for 3-4 mins until browned. Remove from the pan. Heat 2 tsp olive oil in the pan over medium heat. Cook the onion, potato and carrot, stirring occasionally, for 5 mins or until golden. Stir in 1 tbs plain flour and cook for 1 min or until golden.
3. Step 3 — Simmer filling
   Add the chicken, stock and 60ml (¼ cup) milk to the veggie mixture and bring to the boil. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 mins. Uncover and cook for a further 5 mins or until the veggies are tender and the sauce is slightly thickened. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Make mushy peas
   Meanwhile, preheat the grill to high. Bring a small saucepan of water to the boil. Add the peas and cook for 2 mins or until tender. Drain, then return to the pan. Add 20g butter, season with salt and pepper and coarsely mash the peas.
5. Step 5 — Grill and serve up
   Spoon the chicken filling into a 1L (4 cup) ovenproof dish (see Make it yours). Top with the mushy peas and grill for 3-4 mins until bubbling. Divide among plates and enjoy!
6. Step 6 — Make it yours
   Fancy individual servings instead of one large pie? Simply divide the filling among two 500ml (2 cup) ovenproof dishes, then top with mushy peas before grilling.

Allergens

Gluten, Wheat, Milch