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Family chicken and vegetable pie

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Ingredients

Serves 5

 

  • 1 onion, peeled and diced
  • 2 carrots, peeled and diced
  • 4 rashes smoked bacon, cut into strips
  • 1 clove garlic, peeled and crushed
  • 1 tablespoon rapeseed oil
  • 250g frozen peas
  • 700ml chicken stock or bouillon
  • 2 tablespoons cornflour mixed with 4 tablespoons cold milk
  • 30g grated cheddar or Parmesan cheese
  • 4 chicken fillets cut into small chunks
  • 1 handful of fresh parsley, chopped
  • 6 large potatoes, peeled and cut into chunks for mashing
  • 30g salted butter
  • Salt and pepper

Timings

Prep time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes

Family chicken and vegetable pie

This delicious chicken and vegetable pie for all of the family reminds me of why I love the autumn so much. Our bodies are clever and know when it’s time to crave stodgier, higher carb goodness. Once cooked, this freezes well. To reheat, defrost thoroughly, cover in foil and warm through in the oven until it’s piping hot in the middle.

Method

Preheat the oven to 200.

First, prepare the mash. Place the potato chunks in to a saucepan and pour over water. Add a pinch of salt and bring to the boil. Cook until the potatoes are tender. Drain, add the butter and mash well until creamy.

Meanwhile, heat the oil in a large oven proof dish over a medium heat. Add the onions and carrots, and sautƩ for 5 minutes, stirring from time to time. Add the bacon and garlic and cook for a further 5 minutes. Add the stock, bring to the boil and turn down to a gentle simmer.

Place the cornflour in a small bowl, and add the cold milk. Stir until the cornflour has dissolved. Add the flour and milk paste to the boiling stock, and stir until the stock has thickened.

Add the grated cheese, peas, chopped parsley and chicken chunks. Stir well and season with freshly ground black pepper.

With a fork, carefully cover the chicken and vegetables with the mashed potatoes, spreading evenly as you go. Using the back of the fork, create a rough top which will catch in the oven. This will give you a crusty topping. Cook for 25 minutes.

Serve with seasonal green vegetables. I love it with steamed runner beans, green beans and sugar snap peas.

DOWNLOAD OR PRINT RECIPE HERE.

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If you happen to have made some chicken stock or have any lurking in the freezer then now is a great time to use it for an additional nutrition boost. If not, vegetable bouillon or a stock cube will work just fine!”

6 Comments
  • clarejsouthwell@gmail.com
    Posted at 18:07h, 06 September

    Just cooking this now… how much cheese?

  • Annabel Gonifas
    Posted at 09:47h, 07 September

    Hi Clare, 30g cheese! Apologies for missing it out on the ingredients list. I’ll add it now. Annabel x

  • JENNY Fenton
    Posted at 18:41h, 22 May

    Hi Annabel, do I precook the chicken chunks? Thx. J

  • Annabel Gonifas
    Posted at 14:32h, 24 May

    Hi Jenny, No you don’t need to pre-cook the chicken chunks. Pour over the sauce (preferably hot) and as the pie cooks it will cook the chicken.

  • Katy de Laszlo
    Posted at 13:57h, 16 September

    Hi Annabel
    can i use a puff pastry topping? instead of mashed potato? how would this work?
    katy

  • Annabel Gonifas
    Posted at 17:43h, 16 September

    Hi Katy, yes totally. Make the mix as normal and then layer it over the top. Brush it with a egg or milk. Can do fancy pastry lines then too! Bake in the oven for 35 minutes at 180 or until the pastry goes brown and the sauce is bubbling. Might be helpful to have a look at the Cow Pie recipe to give you an idea of how it works.

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