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Serves 6


3 tbsp. sunflower oil
3 1/2 lbs. chicken pieces, deboned
6 oz. onions, quartered
2 tbsp. lemon juice
8 oz. yellow paddy squash, washed and halved
12 oz. baby carrots, halved 4 oz. green beans, trimmed and cut in half
1 small zucchini, halved and thickly sliced
1 cup chicken stock
1/2 cup dry white wine
1 tbsp. cornstarch


Preheat oven to 350 F (180 C). Heat sunflower oil in pot. Add chicken pieces and cook until golden brown all over. Put chicken into ovenproof casserole dish. Add onion quarters, lemon juice, paddy squash, carrots, green beans, zucchini, chicken stock and white wine. Cover and cook for 1 hour.

Mix cornstarch with water and make a paste and then a thin sauce. Add to casserole dish and stir vigorously until thickened. If needed put hotpot back in oven for another 15 minutes uncovered to thicken. Serve hot with a baked potato and lots of crusty bread.