Chicken and Vegetable Pot Pies with Salad

Chicken and Vegetable Pot Pies with Salad

Ready in 45 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 30, 2015.
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Warming chicken and vegetable potato topped pot pies served with a classic salad.

Ingredients

TOPPING

  • 400g agria potatoes, peeled and diced 2cm
  • 1 parsnip, peeled and diced 2cm
  • 1 tablespoon butter
  • 1/4-1/3 cup milk

CHICKEN AND VEGETABLE POT PIES

  • 450g chicken thighs
  • 1 tablespoon butter
  • 1 chicken thighs
  • 1 clove garlic, minced
  • 1 carrot, finely diced
  • 2 stalks celery, finely diced
  • 1 teaspoon chopped thyme leaves
  • 1 cup sour cream
  • 1/2 cup chicken stock
  • 1 teaspoon mustard (e.g. wholegrain, Dijon)

SALAD

  • 1 Lebanese cucumber
  • 2 tomatoes
  • 1/2 red onion (optional, adults)
  • 1 teaspoon vinegar (e.g. red wine, white wine, cider)
  • 2 tablespoons chopped mint leaves

Steps

  1. oven to 225°C. Bring a large pot of salted water to the boil.
  2. Cook potatoes and parsnip in pot of boiling water until very soft, 12–15 minutes. Drain and mash with butter and milk until smooth. Season to taste with salt and pepper.
  3. While potatoes are cooking, pat chicken dry with paper towels and season with salt. Heat a drizzle of oil in a large fry-pan on medium to high heat. Cook chicken for 2 minutes each side until golden (it does not need to be cooked though yet). Remove from pan and set aside.
  4. Add a drizzle of oil and butter to pan and reduce heat to medium. Cook leek, garlic, carrot, celery and thyme until softened, 6–8 minutes. Turn off heat. Roughly chop chicken and add to vegetables, along with sour cream, chicken stock and mustard. Stir well and season to taste with salt and pepper.
  5. Divide chicken filling between 4–5 large ramekins, up to three quarters full. Alternatively, place in one large pie dish. Top with mash and smooth it out. Run a fork over top to create grooves in topping. Bake pie/s on upper rack for 15–18 minutes or until golden and bubbly.
  6. While pie is cooking, prepare salad; roughly dice cucumber and tomatoes; finely slice red onion (if using). Toss with all remaining salad ingredients, a drizzle of olive oil and season with salt and pepper.
  7. Let pies cool slightly before placing on each plate. Alternatively, spoon pieces of larger pie onto plates. Serve salad on the side.

Nutritional Information

Energy 1979 kj
473 kcal
Protein 25.9g
Carbohydrate 26.0g
Fat 28.9g