Allergy free potato topped chicken and vegetable pot pies recipe

Ingredients

• 1 tbsp Nuttlex
• 1 onion, finely chopped
• 1 leek, halved and sliced
• 1 clove garlic, minced
• 500g chicken mince
• 50g mushrooms, diced
• 1 corn cob, kernels removed
• ½ cup chicken stock made from a Massel vegetarian chicken ultracube whisked with 1 tsp corn flour
• ¼ cup goat’s milk
• Salt and pepper, to taste
• 2-3 large potatoes, cooked and finely mashed
• ½ tsp onion powder
• 25g Nuttlex

Method

• Preheat oven to 220°C.
• Heat the Nuttlex in a saucepan over a medium-high heat.
• Sauté the onion, leak and garlic and cook, stirring, for 2 minutes.
• Add the mince and cook, stirring to break up lumps, until it becomes white.
• Stir through the corn kernels and mushrooms.
• Add the chicken stock and corn flour mixture as well as the goat’s milk and cook until the sauce thickens.
• Season with salt and pepper.
• Divide among either four 300ml ovenproof dishes or a several small pots of a size that suits you.
• Add the onion powder and Nuttlex to the potato mash.
• Season to taste with salt and pepper.
• Spread the mash over the mince filling and level with the back of a teaspoon.
• Bake the pot pies for 10-15 minutes.