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Creamy Chicken And Mushroom Pie
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Creamy Chicken And Mushroom Pie

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.

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.

Tips

Add 2-3 rashers of chopped bacon with the leeks if wished.
What do I need?
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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
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