Country-Style Chicken Pot Pie with Beans

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Thinly slice the onion. Cut the potato and carrot into 1cm chunks. Cut the chicken into 2cm chunks. Crumble 1 stock cube into a heatproof jug, add 180ml (¾ cup) boiling water and stir to dissolve.

Step 2

Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the chicken, stirring occasionally, for 3-4 mins until browned. Remove from the pan. Heat 2 tsp olive oil in the pan over medium heat. Cook the onion, potato, carrot and beans, stirring occasionally, for 5 mins or until golden. Stir in 1 tbs plain flour and cook for 1 min or until golden.

Step 3

Add the chicken, stock and 60ml (¼ cup) milk to the veggie mixture and bring to the boil. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 mins. Uncover and cook for a further 5 mins or until the veggies are tender and the sauce is slightly thickened. Remove the pan from the heat. Taste, then season with salt and pepper.