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Chook and Vegie Pie
Chook and Vegie Pie
An easy budget-priced chicken and vegetable pie

  As you can see, I made up two separate pies in oven-proof dishes, but if you don't have any, just go with an ordinary pie dish.

1 cup cooked chicken, cut in small pieces
½ onion, sliced thinly
1 Tbsp light-tasting olive oil, or other cooking oil
1 420g can mixed vegetables, drained OR...
2 cups cooked vegetables of choice
½ can (210g) condensed cream of chicken soup
¼ cup water
1 level Tbsp chicken stock powder OR...
1 crumbled chicken stock cube
½ tsp paprika
¼ tsp turmeric

2 medium - large potatoes
1 Tbsp milk
Salt and pepper is optional and can be added to the potato mash if you like

First cut the chicken and prepare the vegetables - cook these beforehand if necessary. In a medium-sized pan, fry the onion in the oil until golden; then add the chicken pieces and stir to mix. Except for the potatoes, put the rest of the ingredients in with the chicken, combine carefully and cook for about 5 minutes. Peel and boil the potatoes, then mash with the milk.

Transfer the chook-and-vegie mix to a suitable pie dish, top with the mashed potato and bake on 162°C fan-forced (180°C conventional) for 20-25 minutes, or until potato is golden brown.

Serves 2         Don't freeze if any of the ingredients have already been frozen

TIP: to make the pie go further, add extra vegies; or be really naughty and serve it with chips! For extra flavour, grate a little cheese on the top before cooking.

Click here to view or print recipe in PDF.

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