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Apricot Chicken and Vegetable Pie
Recipe by Michelle Tsang
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: Average Quantity per Serving |
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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.
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
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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