Creamy Chicken and Vegetable Pie
Sneak some vegetables into your kid's meal with this great chicken and vegetable pie!
Ingredients
Method
- 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
- 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