Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 2 out of 4
5 Ingredients
Number of servings
4
- 420grams can condensed cream of chicken soup
- 1 leek, white end sliced
- 2 cup sweet potato, mashed
- 1teaspoons dried tarragon (or thyme leaves)
- 600grams chicken thigh fillets, cut into 3cm dice
Nutrition per serving
1160kJ
Protein
30.2grams
Sugars
4.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180°C. Heat some oil in a large frying pan and cook the chicken in two batches over medium heat, transferring to a 1.5L baking dish.
Step 2 of 5
Lower the heat and add the sliced leek and herbs with a splash of water to the pan. Cover and cook for 5 minutes, stirring until the leek is soft and translucent.
Step 3 of 5
Add the cream of chicken soup, and season with pepper if desired. Stir until simmering.
Step 4 of 5
Add this to the chicken in the baking dish. Spread the mashed potato on top and bake for 30 minutes, or until bubbling and golden on top.
Step 5 of 5
Serve with steamed green vegetables. Tip 1: For 2 cups of creamy mash; cook 1 potato and sweet potato until tender, then mash with a little butter or a splash of cream, and season with salt and pepper to taste. Tip 2: Try adding extra vegetables to the pie filling, such as peas, carrots or mushrooms.
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