What’s for dinner? Chicken and mixed veggie pie

A hearty pie that is chockful of veggies. The whole family will love this dish – give it a go!

7 APRIL - WFD - Chicken and mixed veggie pie

Serves 5 – 6

You’ll need: 2 cups Harvestime Mixed Veg; a few glugs of oil; 750g chicken breasts, cubed; 1 onion, finely chopped; 2 cloves of garlic, crushed; a sprig of thyme, finely chopped; 250g mushrooms, chopped; 250ml chicken stock; 4 teaspoons brown onion soup powder; water if required; salt and freshly ground black pepper; 1 beaten egg; ready-made puff pastry.

How to: 

Preheat the oven to 180°C. Heat oil in a heavy-based pot.

Cook the onions over medium heat for roughly 5 minutes. Add the garlic and thyme and cook for a further 2 minutes. Add the chicken stock and the brown onion powder and allow to thicken

Stir in the chicken and mixed veg and allow to cook. Season with salt and freshly ground black pepper. 

Spoon the chicken into six ovenproof ramekins and top with circles off pastry and brush with beaten egg. For a more rustic feel, don’t trim the edges.

*Recipe and image by Harvestime.