Creamy Chicken and Vegetable Pie
- Serves 3 - 4
- Prep time: 0 - 15 mins | Cooking time: 15 - 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
Preheat oven to 200 degrees Celsius
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.
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
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
Roll out a little 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
Bake for 20 minutes until the pastry is golden