Chicken & Vegetable Pie

  • Prep Time: 15 minutes
  • Cooking Time: 30 minutes
  • Servings: 4
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Chicken & Vegetable Pie is a great one to get the kids involved with cooking. Just ensure you use vegetables they like and substitute. They might also need a break during the preparation.

Ingredients

  • 2 large sweet potatoes, peeled, cut in chunks
  • 20g butter
  • 2 tablespoons (40 ml) warm milk
  • 2 tablespoons (40 ml) extra virgin olive oil or butter
  • 3 rashers bacon, chopped (optional)
  • 500g chicken thigh or breast fillets, coarsely chopped
  • 1 small onion, finely chopped (optional)
  • 1 clove garlic, finely chopped (optional)
  • 2 medium carrots, coarsely chopped
  • 150g broccoli, cut into florets
  • 2 large potatoes, peeled, coarsely chopped
  • 1 cup (250 mls) chicken stock
  • 1/3 cup (80 mls) cream (or milk)
  • 1 teaspoon Dijon or grain mustard (optional)
  • 1 – 2 tablespoons corn flour
  • 1/2 cup (60 g) corn kernels (or peas or both)
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley or chives (optional)
  • ¼ cup grated cheese (optional)

Instructions

  1. Boil, microwave or steam sweet potato. When cool mash with salt and pepper and a little butter and milk.
  2. Preheat oven to 200°C. Oil a 1.5 litre (6-cup) ovenproof dish.
  3. Place a wok or deep-sided frying pan over medium-high heat, add half the oil; cook chicken and bacon (if using) until browned lightly. Remove from pan.
  4. In the same pan, heat remaining oil; cook onion and garlic over low heat until very soft, add carrot and broccoli stirring, until vegetables soften but don’t brown. Add potato, cook 1 minute. Return chicken to pan with stock; bring to the boil. Reduce heat; simmer, uncovered, about 8 minutes until potato is tender. Combine cream, mustard and cornflour. Stir in and keep stirring until mixture thickens and comes back to the boil. Stir in the corn and parsley; season to taste. Thin with some milk if necessary. Stir in some grated cheese, if desired.
  5. Spoon mixture into dish. Top with mash. Bake pie about 20 minutes or until browned lightly.
  6. Any remaining chicken pie can be cooled and kept refrigerated for up to 3 days or frozen and kept for up to 1 month.

 

Notes

Watch me and my grandchildren prepare this on YouTube.

Related Recipes:
Chicken and Tarragon Pie
Family Chicken Pie

 

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