Double the Chicken and Pot Pie Sauce

Nutrition per serve

Ingredients

• 2clov garlic
• 10g country seasoning
• 2pcs chicken thigh fillets
• 2pcs wholemeal bread rolls
• 1pcs carrot
• 1pcs potato
• 150g green beans
• 250ml (1 cup) boiling water
• 23ml olive oil
• 15ml plain flour
• 60ml (¼ cup) milk

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Cut the carrot into 1cm chunks. Peel the potato and cut into 1cm chunks. Trim the beans. Crush or finely chop 2 garlic cloves. To make the stock, combine the country seasoning and 250ml (1 cup) boiling water in a heatproof jug.
2. Step 2 — Brown chicken
   Heat 2 tsp olive oil in a large deep frypan over high heat. Cook the chicken for 2 mins each side or until browned (see Make it yours). Remove from the pan and put on a lined tray. Reduce the heat to medium. Add the carrot and potato to the pan and cook, stirring, for 4 mins or until golden. Add 1 tbs plain flour and cook, stirring, for 1 min.
3. Step 3 — Simmer sauce
   Add the stock and 60ml (¼ cup) milk to the veggies and bring to the boil. Reduce the heat to medium, then cover and cook for 5 mins. Remove the lid and cook for a further 8 mins or until the veggies are tender and the sauce is slightly thickened. Taste, then season with pepper. Remove the pan from the heat.
4. Step 4 — Bake chicken and bread
   Meanwhile, bake the chicken on the upper oven shelf for 10 mins or until cooked through. While the chicken is baking, cut the bread rolls in half and put, cut-side up, on the remaining lined tray. Combine the garlic and 1 tbs olive oil in a bowl and season with salt and pepper. Brush over the cut sides of the bread. Bake on the lower shelf for 5-6 mins until golden and crisp.
5. Step 5 — Cook beans and serve up
   While the chicken and bread are baking, bring a small saucepan of water to the boil. Add the beans and cook for 2-3 mins until tender. Drain. Slice the chicken. Divide the chicken, beans and garlic bread among plates. Spoon the pot pie sauce over the chicken and enjoy!
6. Step 6 — Make it yours
   If you are in the mood for stew, cut the chicken into 1cm chunks. Cook in the frypan for 2 mins or until browned, then remove from the pan. Return the chicken to the pan with the stock in Step 3 and continue with the recipe.

Allergens

Gluten, Wheat, Milch, Sulfit, Sojabohnen