Chicken & vegetable pie

This wholesome pie is a meal in itself. Replace any of the vegetables with green beans, leeks or butternut squash

Serves: 4
Preparation time: 40 min
Cooking time: 40 min

What you need:

• 115g unsalted butter
• 1 large carrot, peeled and sliced
• 2 sticks celery, sliced
• 1 onion, sliced
• 3 tbsp garden peas
• 5 tender stem broccoli
• 1 garlic clove, crushed
• 700g skinless chicken breast, cubed
• salt and black pepper
• 1 pinch nutmeg
• 1 sprig thyme finely chopped
• 1 bunch flat-leaf parsley, finely chopped
• 1 tbsp heaped plain flour
• 350ml Alpro soya Original alternative to milk
• 1 lemon, zest only
• 400g potatoes, peeled and cut into chunks
• 3 tbsp Alpro soya alternative to cream

What you do:

1. Preheat the oven to 150°C/300°F, gas 2.
2. Heat half of the butter in a pan on a medium heat and gently cook the carrot, celery, onion, peas and garlic, softening but not colouring, Remove from the pan and set aside.
3. Add the remaining butter to the pan and brown the chicken pieces, seasoning them with salt, pepper, nutmeg and the herbs.
4. Sprinkle the flour over the chicken, stir and cook for 2 minutes. Gradually add 300ml Alpro soya Original and beat until the sauce is smooth and glossy. Once the sauce is ready, stir in the cooked vegetables to the pan. Add the lemon zest and pour the mixture into an ovenproof dish. Leave the filling to cool.
5. Place the potatoes in boiling water and cook for 15 minutes or until soft. Drain and return the potatoes to the pan, shake the potatoes until dry. Add the remaining Alpro soya Original and alternative to cream, season with freshly ground black pepper then mash with a potato masher.
6. Spoon or pipe over the filling and bake for 25-30 minutes, until the crust is golden brown.

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