Ingredients
Method
1.Preheat oven to 200°C (180°C fan forced).
2.Meanwhile, heat oil in a large saucepan over medium-high heat, add onion and chicken, cook, stirring, until browned. Add carrot and celery, cook, stirring, until soft. Stir in flour then gradually add stock, sauce and mushrooms, cook, stirring, until mixture boils and thickens. Stir in peas, season.
3.Spoon mixture into a 2.5-litre (10-cup) ovenproof dish, top with mash, sprinkle with parmesan.
4.Bake pie, uncovered, for about 30 minutes or until browned and heated through.
This pie is suitable to freeze. Thaw in the fridge overnight before reheating. You can replace the carrots, celery, mushrooms and peas with a 400g packet of fresh diced vegetable soup mixture – this is found in the vegetable or refrigerated sections of most larger supermarkets, as well as many greengrocers.
Note
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