This healthy chicken pie is not only packed with nutrition but its also super easy to make and doesn’t take hours to prepare.

It’s a bit of a different take on your regular puff pastry pie and probably more of a cottage pie, but it’s just as delicious and a useful way to use up any random vegetables that you have in your fridge.

Recipe

Prep time 15 min; Cook time 10-15 minutes

Serves 4

• 1 tbsp extra virgin olive oil
• 4 chicken breasts, chopped into cubes
• 2 celery sticks, diced
• 2 large carrots, diced
• Half a packet green beans, diced
• 1 onion, diced
• 4 medium potatoes, chopped into quarters with the skin on
• 1 tbsp fresh thyme
• 1 tbsp garlic
• 1 tbsp plain flour
• 1 cup milk
• 1 cup chicken broth

Method

1. Preheat oven to 180 Degrees
2. Bring a pot of water to the boil and boil your potatoes until soft and ready to mash.
3. While the potatoes are cooking, heat the oil in a large saucepan and then add the onion and cook until starting to go brown.
4. Add the celery, carrot, green beans, garlic, and thyme. Sauté for 3 mins until fragrant and softened.
5. Add in the chicken and cook for 3 mins until it begins to cook.
6. Stir through the flour and then gradually stir through the chicken broth and 1 cup milk until it begins to thicken. When thickened pour into a casserole dish
7. Go back to your potatoes and mash them with a splash of milk and season with salt and pepper. You have kept the skins on so it won’t be a completely smooth mash.
8. Top your chicken and veg filling with the potato mash.  Bake in the oven (or under the grill) for 10-15 mins or until the top starts to brown.

If you don’t have those exact vegetables in your fridge, you can also use spinach, mushrooms, peas, broccoli, cauliflower, etc. My suggestion is to try and have at least two to three different vegetables.

If you prefer, you may remove the skin of the potato. However, by keeping the potato skin on, you are including some extra healthy fiber.