Chicken Pie

By ShannonB

Richard made this for me tonight for dinner. I won the ingredients in a raffle at Slimming World. So yummy.

Ingredients

• 4-5 jacket potatoes, peeled and cubed
• 2 courgettes, chopped
• 1 red pepper, deseeded and chopped
• 1 aubergine, chopped
• 1 red onion, chopped
• 6 fl oz / 170 ml vegetable stock
• 1/2 pint / 285 ml passata
• 400 g skinless chicken mini fillets
• 1 tbsp capers, drained
• 2 oz / 57 g watercress, chopped

Preparation

Step 1

Boil the potatoes until tender. Drain and set aside.

Meanwhile, place vegetables and most of the stock in a pan. Bring to the boil, reduce heat, cover and simmer for 10 minutes. Add passata and chicken, season with salt and pepper and cook for a further 15 minutes or until chicken is tender.

Preheat oven to 200 degrees C/400 degrees F. Mash potatoes with the capers, chopped watercress and remaining stock.

Spoon the chicken mixture into a baking dish or pie dish, leaving behind some of the liquid if needed. Top with the potato and bake for 15-20 minutes until bubbly and browning. Serve with side vegetables or salad.