Chicken & veg pie

Name: Chicken & veg pie
Cook time: 1 h 10 min
Total time: 1 h 10 min
Cuisine: European, British
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

Cook:1h 10min

Celebrating frozen veg and store-cupboard staples, this is sure to become a firm family favourite. Mushrooms can be expensive, so I’m making use of a humble tin of mushroom soup to create big flavour without blowing the budget. Treat this as a principle recipe – ducking and diving to make use of what you’ve already got; feel free to mix up the meat, or make it entirely veggie by adding a handful of sliced mushrooms.

Updated at: Thu, 21 Nov 2024 15:05:19 GMT