Chicken Pot Pie

Chicken Pot Pie

Ingredients

400 grams mixed vegetables, drained
200 grams chicken, drained
200 grams sweet potatoes, drained and 
chopped into smaller chunks
250 ml chicken bouillon
1/2 tsp oregano (optional)
300 grams flour
3/4 cup water
125 grams butter
salt

Preparation

Preheat oven to 200°C.

In a medium bowl, combine mixed vegetables, chicken, sweet potatoes, soup, and oregano (if using).  Stir until combined and then transfer to ungreased, cca 22cm pie plate or 16cm x 16cm baking dish.

Use bowl to combine flour, water and butter.  Spread this mixture on top of the chicken mix in the pie plate.

Bake for 30 minutes or until the crust is golden brown.

Makes 6 servings

· You can easily substitute leftover cooked chicken or cooked fresh vegetables for the canned vegetables in this recipe. 

· Leftovers reheat quickly and easily in the microwave for easy lunches.