Pumpkin & Chicken Pie
4-6
Serves:Ingredients
500g Tegel Lean & Line Skinless Breast Fillets
1 leek washed and trimmed
3-4 rashers Tegel Chicken Bacon, diced
420g can condensed creamy pumpkin soup
1/2 cup sour cream
1/2 cup chicken stock or water
1 tbsp chopped parsley
1 bag Watties Potato Pom Poms
1 leek washed and trimmed
3-4 rashers Tegel Chicken Bacon, diced
420g can condensed creamy pumpkin soup
1/2 cup sour cream
1/2 cup chicken stock or water
1 tbsp chopped parsley
1 bag Watties Potato Pom Poms
Method
Cut Tegel chicken into 3-4 cm pieces. Heat a dash of oil in a heavy based frying pan and brown chicken pieces evenly. Place in a baking dish.
Cut leek into 1 cm slices and pan fry in the remaining oil with the bacon, until fragrant. Remove from the heat and stir in the pumpkin soup, sour cream, chicken stock or water and parsley.
Season with salt and pepper if desired.Heat gently and pour over the chicken. Top with pom poms. Bake at 190˚C for 30 minutes or until piping hot and the potato pom poms are golden.
