Melbourne

Ingredients:

• 1 chicken breast
• 1/3 pack of pork mince
• Bacon (a few slices, as much as you like)
• 1/4 pumpkin
• 2 parsnips
• Red and yellow capsicum
• 1 sheet of pastry
• Various spices from your cabinet (like salt, pepper, paprika, thyme, and oregano)
• Leftover salsa
• Pantry basics (flour, butter, milk)

Instructions:

1. Preheat your oven to 200°C (180°C fan-forced).

2. Dice the chicken breast and bacon. In a pan, cook the bacon until it's crispy. Remove it from the pan and set it aside.

3. In the same pan, cook the chicken until it's no longer pink. Remove and set aside.

4. In the same pan, add the pork mince and brown it. Drain any excess fat.

5. While the meat is cooking, chop your veggies (pumpkin, parsnips, and capsicums) into bite-sized pieces.

6. In a separate pot, make a basic white sauce. Melt some butter, stir in flour, and gradually add milk until you have a creamy consistency. Season it with salt, pepper, and any other spices you like from your spice cabinet.

7. Combine the cooked chicken, bacon, pork mince, and veggies in the pot with your white sauce. Add a few spoonfuls of leftover salsa for extra flavor.

8. Roll out your pastry sheet and place it over a baking dish. Pour the chicken and veggie mixture into the dish.

9. Fold the pastry over the top to make a pie crust. Brush it with a bit of milk to give it a nice golden color.

10. Pop the whole dish in the oven and bake for about 30-40 minutes or until the pastry is golden brown and the filling is bubbling.

Enjoy your Aussie-style Chicken and Vegetable Pot Pie! Feel free to season it with your favorite spices for that extra kick.