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Chicken and Vegetable Pie

Chicken and vegetable pie recipe - Make topping Cook potato in a large saucepan of boiling water for 8 to 10 minutes or until tender. Drain. Return to pan. Season with salt and pepper. Add milk. Mash until...
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Servings:??  | Calories:1910 | Total Fat:67g  | Chol:465mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 67g
103 %
Sat Fat 19g
95 %
Total Carb 202g
67 %
Fiber 28g
113 %
Sugars 31g
Cholesterol 465mg
155 %
Sodium 2882mg
120 %
Protein 130g
260 %
31% Chicken thigh
30% Potatoes
25% Others combined
13% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 tablespoons olive oil
500 g chicken thigh fillets, trimmed, chopped
1 medium brown onion, chopped
1 garlic clove, crushed
2 medium carrots, peeled, diced
3 celery stalks, trimmed, diced
125 g can corn kernels, drained
1/2 x 35g packet salt-reduced
French onion soup mix
1/2 cup chicken stock
1 tablespoon wholegrain mustard
1/3 cup light thickened cooking cream
2 tablespoons chopped fresh flat-leaf parsley leaves
750 g golden delight potatoes, peeled, chopped
1/4 cup milk

Directions : View recipe directions on
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