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Pumpkin and Chicken Pie
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Pumpkin and Chicken Pie

As the nights close in and temperatures take a plunge, what better than a piping hot pie to raise a smile? Topped with a crisp layer of yummy Wattie’s Potato Pom Poms, this traditionally-inspired chicken dish calls on those old winter favourites of pumpkin soup and bacon for tasty background flavour.

Makes 4-6
Prep Time 15 minutes
Cook Time 30 minutes
Easy

Ingredients

500 g Tegel fresh boneless chicken
1 leek, washed and trimmed
3-4 rashers bacon, diced
420 g can Wattie's Condensed Creamy Pumpkin Soup
½ cup sour cream
½ cup chicken stock or water
1 Tbsp freshly chopped parsley
500 g bag Wattie's Potato Pom Poms

NUTRITION INFORMATION: Average Quantity per Serving

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

Made with

Method

Step 1
Preheat oven to 190°C.
Step 2
1. Cut Tegel chicken into 3-4cm pieces. Heat a dash of oil in a heavy based frying pan and brown chicken pieces evenly. Place in a baking dish.
Step 3
2. Cut leek into 1cm slices and pan fry in the remaining oil with the bacon, until fragrant.
Step 4
3. Remove from the heat and stir in the Wattie's Condensed Creamy Pumpkin Soup, sour cream, chicken stock or water and parsley. Season with salt and pepper if wished. Heat gently and pour over the chicken. Top with Wattie's frozen Potato Pom Poms.
Step 5
4. Bake for 30 minutes or until piping hot and the pom poms are golden.

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500 g Tegel fresh boneless chicken
1 leek, washed and trimmed
3-4 rashers bacon, diced
420 g can Wattie's Condensed Creamy Pumpkin Soup
½ cup sour cream
½ cup chicken stock or water
1 Tbsp freshly chopped parsley
500 g bag Wattie's Potato Pom Poms
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