Chicken and Vegetable Pie

This comforting chicken and vegetable pie is the perfect way to warm up any chilly evening. With tender chunks of chicken nestled among sweet carrots and peas, all enveloped in a creamy sauce, it’s a dish that feels like a hug in a bowl. Topped with a fluffy layer of buttery mashed potatoes that you can swirl into delightful patterns, this pie not only satisfies the taste buds but also brings a sense of home to your dinner table. Serve it up and watch as everyone gathers around, eager for a generous helping of this hearty classic.

1. 1

   Preheat the oven to 190°C / 375°F / Gas Mark 5. Reduce the heat by 20° if using a fan-assisted electric oven.

2. 2

   Place the potatoes in salted water, bring to the boil then reduce the heat and simmer for 20 minutes until tender.

3. 3

   Meanwhile, chop the onion and peel and finely slice the carrots.

4. 4

   Heat the oil in a sauté pan and cook the onion and carrot slices in the oil for 5 minutes until beginning to soften.

5. 5

   Add the chicken and cook for a further 5 minutes, stirring occasionally.

6. 6

   Add the flour and cook for 1 minute and then add the Weightwatchers from Heinz Chicken Noodle Soup and the frozen peas. Season to taste with salt and freshly ground black pepper.

7. 7

   Bring to the boil, reduce the heat and simmer gently for 10 minutes.

8. 8

   Meanwhile drain and mash the potato, season and beat in the butter.

9. 9

   Put the chicken mixture into a gratin dish and sprinkle over the chopped parsley.

10. 10

    Spoon the potato onto the chicken mixture, remembering to start from the edge of the dish. Make a pattern on the surface with a fork and add a few small knobs of butter. (To reduce calories omit the butter)

11. 11

    Cook in the centre of the oven for approximately 30 minutes. The dish is ready when the top has started to brown.