Recipes
Date posted: 23/04/2018
Ingredients
| Olive oil | 15ml |
| Farmstead farm quality chicken breast fillet - skinless 180-200g | 700g |
| Everyday Favourites diced onions (frozen product) | 25g |
| KNORR Professional garlic puree | 20g |
| Gold potatoes, cubed | 200g |
| Frozen peas and carrots | 200g |
| Everyday Favourites salted butter | 60g |
| All-purpose flour | 50g |
| Chicken broth | 500ml |
| Everyday Favourites white bread & roll mix | 1 |
| Salt & pepper | to taste |
Method
- Preheat oven to 400˚F/200˚C, gas mark 6
- Heat the olive oil over a cast-iron skillet, season the cubed chicken with salt and pepper and fry until no longer pink. Remove chicken and set aside.
- To the same skillet, add the onions and garlic. Sauté until translucent.
- Add potatoes and sauté about 5 minutes.
- Add peas and carrots, and stir again.
- Add the butter to the vegetable and allow to melt.
- Sprinkle the flour, covering the vegetables, and quickly stir to avoid lumps.
- Pour in chicken broth, bring to a boil and simmer to thicken sauce.
- Season with salt and pepper. Remove from heat.
- Place pie dough over the chicken and vegetable mixture, and seal along the edges of the skillet with your fingers.
- Bake for 25-30 minutes or until golden brown