Mummalicious: Chicken and Vegetable Pie

The days are certainly warming up now, but the nights are still a little cool, so we are still eating some comforting meals...

I first made this chicken pie when I was pregnant with Christian, and it has been a bit of a staple for the rest of the winter.

I have adapted this recipe from one I found on taste.com.au and have changed it up a bit to make it my own. You can use any vegies you like in this pie. The original recipe had mashed potato on the top, and sometimes I do that, but here I have used a sheet of puff pastry instead. You could even make this in to little individual pies if you wanted to...

So, to make this you will need...

Olive oil

500g Chicken thighs, trimmed and diced

1 onion

1 clove of crushed garlic

1 carrot, diced

1/2 cup of corn

1 zucchini. diced

4 florets of brocoli, chopped

4 florets of cauliflower, chopped

1 teaspoon of dijon mustard

1 pkt of french onion soup

1/3 cup light cream

1/2 cup chicken stock (I use half a cup of water and a bit of stock powder)

1/2 cup of white wine (optional)

Puff pastry to cover your pie dish, 1 -2 sheets

Preheat oven to 200 degrees celcius.

Add a splash of oil to the pan and cook the chicken in batches until golden.

Set aside.

Heat another splash of oil in the pan, and add onion and garlic. Cook until softened, then add the other vegies. Cook for 5 minutes or so, then add the wine, if using, stiring to remove any browned goodness off the bottom of your pan. Reduce wine to almost nothing, then add the soup mix, stock, mustard and cream. Stir together.