Apricot Chicken and Vegetable Pie
Apricot chicken and vegetable pie makes a wonderful winter meal, and using the 'Just Add' sauce with Potato Pom Poms for a topping it's really quick and simple too...
Makes 4
Prep Time 10 minutes
Cook Time 30 minutes
Ingredients
600 g Tegel chicken breast or thigh fillets
1-2 Tbsp oil
1 leek, washed and trimmed
2 stalks celery, sliced
2-3 rashers bacon, diced
500 g can Wattie's Just Add Chicken Sweet Apricot Simmer Sauce
500 g bag Wattie's Potato Pom Poms
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
1. Cut Tegel chicken meat into 3-4cm pieces. Heat oil in a heavy based fry pan, brown chicken pieces turning once. Remove from pan and keep warm. Step 2
2. Cut leeks into 1cm slices, fry in residue oil with celery and bacon until softened. Step 3
3. Stir in Wattie's Just Add Sweet Apricot Simmer Sauce with reserved chicken. Heat gently and pour into a deep lasagne style dish. Step 4
4. Arrange the Wattie's Potato Pom Poms on top. Step 5
5. Bake at 190°C for 30 minutes until piping hot. Tips
What do I need ?
Select All
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
600 g Tegel chicken breast or thigh fillets
2
1-2 Tbsp oil
3
1 leek, washed and trimmed
4
2 stalk s celery, sliced
5
2-3 rashers bacon, diced
6
500 g can Wattie's Just Add Chicken Sweet Apricot Simmer Sauce
7
500 g bag Wattie's Potato Pom Poms
Add To Shopping List
Watch How To Video
Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to List
Cancel
162818:162818
You might also like
.png)