I work at ...


We are tailoring content specific to your business.



To Prep:

  • Onions 100.0 g
  • Garlic 10.0 g
  • Chicken, breast 500.0 g
  • Gammon 500.0 g

To Cook:


  1. To Prep:

    • Preheat the oven to 180ºC.
    • Finely chop the onions.
    • Crush the garlic.
    • Cube the chicken (2 cm).
    • Cook and cube the gammon.
  2. To Cook:

    • In a large pan, heat 35 g of butter, then add the onions, garlic and Robertsons Mixed Herbs. Cook until soft.
    • Sprinkle the Knorr Classic White Sauce powder over the onion mixture.
    • Mix the Knorr Chicken Stock Granules with 500 ml of boiling water and stir well.
    • Pour in the chicken stock liquid, bring to the boil while stirring and simmer until thickened.
    • Season the chicken with the Robertsons Chicken Spice.
    • In a pan, heat the oil and brown the chicken.
    • Add the browned chicken, gammon and mixed vegetables to the chicken stock liquid and cook for 5 minutes, to create a filling mixture.
    • Pour the filling mixture into a foil pot pie container over a baking sheet.


    • In a pot, add 800 ml of boiling water, 50 g of butter and the Robertsons Veggie Seasoning.
    • Then add the milk and stir in the Knorr Mash Flakes. Cover with a lid and allow to stand for 5 minutes.
    • Add the mashed potatoes into a piping bag with a star nozzle.
    • Pipe the mashed potatoes over the filling mixture.
    • Bake in the oven until the pot pie filling bubbles, ± 20 minutes.
    • Cool for 10 minutes and serve.
  3. To Serve:

    • Sprinkle with fresh parsley and top with a star-cut red pepper.

  4. Top Tip:

    • Substitute the mash topping with puff pastry, or phyllo pastry, or a mixture of bread crumbs, Robertsons Veggie Seasoning and grated cheese.