Apricot Chicken and Vegetable Pie
17 Review(s)
40 Min
Prep : 10 minutes Cook: 30 minutes
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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...
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4 Servings
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
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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℃ for 30 minutes until piping hot. Kraft Kitchen Tips!
Altertively make 4 individual pies.
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