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Hearty chicken & veggie pie with cheesy potato top recipe

Hearty chicken & veggie pie with cheesy potato top

Prep Time: 5 minutes
Cook Time: 27 minutes
Total Time: 32 minutes
Servings 4 people
Appliance/Function:

Ingredients

  • 400 grams Potato
  • 400 grams Sweet potato
  • 1 Brown onion
  • 2 Carrot
  • 2 cloves Garlic
  • 50 grams Cheese grated
  • 500 grams Chicken breast skinless, boneless
  • 2 tbsps Olive oil
  • 1 cup Peas
  • 1 tbsp Flour
  • 250 mls Chicken stock
  • 1 tsp Dijon mustard
  • 60 mls Milk

Instructions

PREP & COOK POTATO & SWEET POTATO

  • Bring a steamer pot of water to a boil. Peel the potato and kumara and cut into chunks. Put the potato and kumara in the steamer pot of boiling water and cook for 10-12 mins, until tender. Transfer potato and kumara to a large bowl and cover to keep warm, reserve the steamer pot with hot water.

PREP INGREDIENTS

  • While the potato is cooking, peel and finely dice the onion and carrot. Peel and mince the garlic. Coarsely grate the cheese. Dice the chicken into 2cm chunks.

COOK VEGGIES

  • Heat the oil in a medium-deep frypan over medium-high heat. Cook the onion, carrot and garlic, stirring occasionally, for 4-5 mins, until softened. Add the peas to the reserved steamer pot of boiling water and cook for 2 mins, or until tender. Drain.

COOK CHICKEN

  • Sprinkle the flour over the vegetables and cook, stirring, for 2 mins, or until foaming. Gradually add the stock, stirring constantly to prevent lumps from forming, and bring to a boil. Add the chicken and Dijon mustard, reduce the heat to medium-low and cook, at a very gentle simmer, for 5 mins, or until the chicken is cooked through and the sauce is thickened. Remove the pan from the heat, and stir the peas into the chicken mixture.

FINISH & GRILL PIE

  • Meanwhile, preheat the grill to medium-high. Mash the potato with milk until smooth, season with salt and pepper and stir to combine. Then transfer the chicken mixture to a baking dish. Spoon the mash over the chicken mixture and sprinkle with the cheese. Grill for 5 mins, or until melted and golden.

TO SERVE

  • Serve the hearty chicken & veggie pie with cheesy potato top at the table or divide between plates.

Nutrition

Calories: 510kcal | Carbohydrates: 51g | Protein: 38g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 96mg | Sodium: 421mg | Potassium: 1563mg | Fiber: 9g | Sugar: 11g | Calcium: 178mg | Iron: 2mg