Name: Creamy Chicken And Mushroom Pie
Prep time: 20 min
Cook time: 30 min
Yield: Makes 4
Ingredients: 450 g boneless and skinless chicken thighs, cut into 2-3cm pieces; 30 g butter; 1 small leek, clean and slice; 1-2 cloves garlic, crushed; 150 g button mushrooms, halved or quartered; ½ tsp Gregg's Rubbed Thyme; ¼ cup flour; 1 ½ cup chicken stock; Handful fresh parsley leaves, chopped; ½ x 700 g Wattie's frozen Hash Bites; Extra parsley to garnish

A modern take on the classic Pom Pom pie. Delicious creamy chicken filling topped with crispy, golden hash bites - it’s the ultimate pie combo for any time of the year.

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Makes 4

Prep Time 20 minutes

Cook Time 25-30 minutes

Easy

Ingredients

450 g boneless and skinless chicken thighs, cut into 2-3cm pieces

30 g butter

1 small leek, clean and slice

1-2 cloves garlic, crushed

150 g button mushrooms, halved or quartered

½ tsp Gregg's Rubbed Thyme

¼ cup flour

1 ½ cup chicken stock

Handful fresh parsley leaves, chopped

½ x 700 g Wattie's frozen Hash Bites

Extra parsley to garnish

NUTRITION INFORMATION: Average Quantity per Serving Serving size (Avg): 230g
Energy	1660kJ
Protein	25.8g
Fat, total	19.1g
- saturated fat	6.5g
Carbohydrate	28.0g
- sugars	2.1g
Dietary Fibre	4.7g
Sodium	735mg

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS NUTRITION

Made with

Method

Step 1

Preheat oven to 190°C (fan assisted). Heat a dash of oil in a deep frying pan. Add the chicken and cook over a high heat until it colours. Remove from the pan and set aside. Drain off any excess oil and reduce the heat to medium low.

Step 2

Add the butter, leeks and garlic and stir-fry until leeks soften. Add mushrooms and Gregg's Rubbed Thyme. Continue cooking a further minute. Add flour and stir to mix. Gradually add chicken stock, stirring continuously until sauce thickens. Add chicken back into the pan. Continue cooking and stirring until the sauce comes to the boil. Reduce heat. Simmer for 5 minutes. Stir through parsley. Transfer chicken and leek filling to an ovenproof dish. Top with Wattie's frozen Hash Bites. Place in the oven. Cook for 25-30 minutes, until hash bites are golden and filling cooked. Serve garnished with extra chopped parsley if wished. Accompany with steamed vegetables like broccoli, beans, courgettes or peas on the side.