Easy Chicken and Vegetable Pie

1 Tbs oil
30g butter
1 chopped onion
1 garlic clove, crushed
500g diced chicken fillet
1 Tbs plain flour
1 cup chicken stock
1/3 cup white wine (can be substituted for more stock)
1/2 cup thickened cream
2 cups of frozen mixed vegetables
1 Tbs chopped parsley
250g frozen sweet potato crinkle cut chips

1. Preheat oven to 220 degrees celcius.  Grease a 20 x 30cm pie dsh with a little oil.
2. Heat olive oil and butter in a frying pan over medium heat.  Add the onion and garlic and cook for 1 minute.  Add the chicken and cook for 5 minutes or until golden.  Transfer to a bowl and set aside. 
3. Add flour to pan, stir to combine with any leftover pan juices.  Stir in wine, bring to the boil and add chicken stock and cream.  Cook, stirring for 5 minutes until the sauce boils and thickens.
4. Return chicken to the sauce in the pan along with frozen vegetables and parsley.  Season with salt and pepper.
5. Spoon chicken mixture into the pie dish and top with the sweet potato fries.  Place on a baking tray and bake for 20 minuts or until chips are golden and crisp.

Serves 4