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Chicken & veg pie
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Total Time:
1 hour 10 minutes
Elevate frozen veggies and pantry staples with a budget-friendly twist using canned mushroom soup for rich flavor. Get creative by swapping meat or adding sliced mushrooms for a versatile family favorite.
Ingredients:
  • 400 g frozen leaf spinach
  • 400 g fresh or frozen chopped onion, carrot & celery mix
  • 6 chicken thighs, skin on, bone in
  • 3 teaspoons dried thyme
  • 250 g plain flour
  • 125 g unsalted butter (cold)
  • 3 teaspoons English mustard
  • 2 x 400g tins of cream of mushroom soup
  • a splash of semi-skimmed milk
  • 640 g frozen peas
Instructions:
  • Preheat the oven to 200°C/400°F/gas 6. Remove the frozen veg from the freezer and place on a plate to defrost. Use a sharp knife to peel the skin off the chicken thighs. Cook the skin in a non-stick frying pan until crisp, about 10 minutes. De-bone and chop chicken thigh meat into 2½cm chunks. Remove the cooked skin, leaving the fat in the pan, and chop it finely. Cook the chicken thigh meat in the pan with 2 teaspoons of thyme until browned, about 5 minutes. Add the chopped veg mix and spinach, and cook for 10 minutes. In a bowl, mix flour, sea salt, grated butter, and thyme until it resembles breadcrumbs. Add cold water and form a dough. Roll into a ball and set aside. Combine mustard and mushroom soup with the veg mix in a pie dish. Roll out the pastry, sprinkle crispy chicken skin on top, then cover the pie, crimp the edges, and brush with milk. Make an incision in the center and bake for 35 minutes until golden and hot. Microwave peas, then serve with the pie.

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