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Apricot Chicken and Vegetable Pie
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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.
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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.
600 g Tegel chicken breast or thigh fillets
1-2 Tbsp oil
1 leek, washed and trimmed
2 stalk s 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
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