Chicken + Veggie Pie with mash topping

 

Serves 6

Ingredients

Pie Filling

  • Oil to sauté

  • 900g skinless chicken breasts, trimmed of fat and sliced thinly

  • 1 leek sliced thinly

  • 1-2 sticks of celery sliced thinly

  • Bag of mushrooms, sliced (1-2 cups, as preferred)

  • Salt and pepper

  • 1 cup chicken stock

  • 125g sour cream

  • 2 tsp Dijon mustard

Topping

  • 650g pumpkin, skinned and diced

  • 2 large parsnips, diced small

  • Salt and pepper to taste

Method

Topping

Bring a large pot of salted water to the boil and add the pumpkin and parsnip. Cook until tender. Drain really well and return to pot. Mash, then season well to taste.

Filling

Heat a non stick pan with a little olive oil and add chicken strips. Sauté for about 4 minutes, turning, to seal the chicken. Remove the chicken from the pan, drain any liquid off, then add a little more oil and heat. Add the leek, cook for 2 minutes, then add the sliced mushrooms and cook for another couple of minutes, before returning the chicken to the pan. Add remaining ingredients, bring to a boil, then turn heat down and simmer for about 4-5 minutes until the sauce has thickened a little. Season to taste.

Tip the filling into a baking dish and spread the mash over.

Put in a 180 degree oven for about 15-20 minutes, until heated through.

Serve with additional veggies (or salad) on the side.