- 350g cooked lean roasted chicken, diced
- 2 cooked carrots, diced
- 1 1/2 cups peas
- 4 tablespoons chopped fresh herbs such as parsley, coriander
- 1 3/4 cups gluten-free chicken gravy
- 1 teaspoon garlic purée (optional)
- 800g mashed potato
- olive oil spray
Preheat oven to 180°C. Place chicken in a large ovenproof dish with carrots and peas. Sprinkle over 3 tablespoons herbs.
Combine gravy with 1/2 cup boiling water. Mix to blend well. Pour over chicken and vegetables. Toss to coat evenly.
Mix garlic purée (if using) with mashed potato. Use to cover chicken. Spray evenly with oil and bake for 30 minutes or until potato is lightly golden. Sprinkle with the remaining herbs to serve and season with black pepper, if preferred.
