47191133l

Creamy Chicken and Vegetable Pie

  • Serves 4
  • Prep time: 10 mins | Cooking time: 30 mins

Sneak some vegetables into your kid's meal with this great chicken and vegetable pie!

Ingredients

  • 2 Tbsp olive oil

  • 400g boneless, skinless chicken, cubed

  • 1 onions, diced

  • 1 ½ cups cubed pumpkin

  • 2 cups buttons mushrooms, quartered

  • 2 Tbsp plain flour

  • ½ cup chicken stock

  • ½ frozen peas

  • 3 Tbsp fresh herbs, chopped or 1 tsp dried herbs

  • 1/3 c cream

  • 1 egg, lightly beaten

  • 2 sheets Pams Flaky Puff Pastry, defrosted

Method

  1. Preheat oven to 200°C.

  2. Heat the oil in a frying pan and sauté the onion for a few minutes. Add the chicken and cook until browned. Add the pumpkin and mushrooms and cook for 5 minutes then sprinkle over the flour and stir through.

  3. Cook for a further 2 minutes then stir in the stock. Bring to a simmer and cook, stirring for 5 more minutes. Add the peas, herbs and cream, season with salt and pepper.

  4. Pile the chicken filling into a pie dish. Brush one sheet of Pams Flaky Puff Pastry with a little water and cover with the other sheet.

  5. Roll out a little pastry to fit the size of your pie dish. Cover the filling with pastry and trim the edges. Cut a small hole in the centre of the pie and then brush the top with the beaten egg.

  6. Bake for 20 minutes until the pastry is golden.