Chicken And Vegetable Pie

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 5
• 1 (500 g) bag europe's best nature's balance, frozen
• 2 1/2 cups cut-up cooked chicken or 2 1/2 cups turkey
• 1/3 cup butter
• 1 onion, chopped
• 1/3 cup all-purpose flour
• 3 cups chicken stock, hot
• 3 tablespoons chopped fresh parsley
• 1/2 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup all-purpose flour
• 1/3 cup cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cheddar cheese, grated
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1 egg, beaten

Recipe

• 1 cook europe's best nature's balance according to package directions, until tender crisp. drain very well, blotting any excess liquid. place in a greased 6-cup (1.5l) baking dish. add chicken and combine vegetables and chicken, reserve while making sauce.
• 2 in a saucepan, melt butter over medium heat. add onion and cook 3-4 minutes until softened. stir in flour and cook, stirring for 3 minutes, until light golden. gradually whisk in stock. bring to a gentle boil and cook for 3-4 minutes until sauce thickens. add thyme, salt and pepper. pour over vegetables and chicken. stir gently to combine.
• 3 topping: in a bowl, combine flour, cornmeal, baking powder, salt and cheese. in a separate bowl, combine oil, milk and egg. add to flour mixture and stir to combine. spoon topping over chicken and vegetables. place dish on a baking sheet.
• 4 bake in a preheated 425f oven for 25 minutes, until topping is golden and botttom is bubbling.
• 5 make ahead: sauce can be cooked ahead of time, covered and refrigerated for one day.