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| Chicken Pie with Cheesy Mash Topping: |
Hands-On Time: 25min
Cook Time: 55min
Ready In: 1h 20min
Yield: 4-6 servings (suitable for freezing)
This comforting chicken pie is easy and cheap to prepare. You can either make one large family dish or prepare individual child portions in ramekin dishes and pop them in the freezer so that you have a supply of tasty nutritious meals on days when you don't want to cook.
Ingredients
3 chicken breasts, 12 ounces total weight
2 tablespoons butter
1 small onion
1/2 a leek, roughly chopped
2 carrots, roughly dropped, approx. 8 ounces
1 1/2 tablespoon white wine vinegar
1/3 cup plain flour
1 1/4 cup full fat milk
2/3 cup chicken stock
2 teaspoons lemon juice
2/3 cup cheddar cheese, grated
1 tablespoon parsley, chopped
salt and freshly ground black pepper
Potato Topping
1 pound 7 ounces potatoes, peeled and chopped into large pieces
3 tablespoons milk
a generous knob of butter
Directions
Pre-heat the oven to 350 F.
Put the chicken into an ovenproof dish, season and cover with boiling water. Cover with foil and poach in the oven for 25 minutes or until just cooked.
Melt the butter in a saucepan. Add the onion, leek and carrot and cook for about 7 to 10 minutes until just softened. Add the vinegar and cook until it has evaporated, then add the flour and cook for one minute. Add the lemon juice, then gradually add the milk and stock, stirring all the time until the sauce is thick and simmering. Add half of the cheese and the parsley, then season well.
Chop the poached chicken into small cubes and stir into the mixture, then either pour into a 2 pint ovenproof dish or some ramekin dishes to make individual portions.
Meanwhile, cook the potatoes in boiling salted water until tender. Drain and mash with the milk, then spoon over the top of the chicken mixture and sprinkle with the remaining cheese.
Bake for 30 minutes until golden brown and hot in the middle.
Cook Time: 55min
Ready In: 1h 20min
Yield: 4-6 servings (suitable for freezing)
This comforting chicken pie is easy and cheap to prepare. You can either make one large family dish or prepare individual child portions in ramekin dishes and pop them in the freezer so that you have a supply of tasty nutritious meals on days when you don't want to cook.
Ingredients
3 chicken breasts, 12 ounces total weight
2 tablespoons butter
1 small onion
1/2 a leek, roughly chopped
2 carrots, roughly dropped, approx. 8 ounces
1 1/2 tablespoon white wine vinegar
1/3 cup plain flour
1 1/4 cup full fat milk
2/3 cup chicken stock
2 teaspoons lemon juice
2/3 cup cheddar cheese, grated
1 tablespoon parsley, chopped
salt and freshly ground black pepper
Potato Topping
1 pound 7 ounces potatoes, peeled and chopped into large pieces
3 tablespoons milk
a generous knob of butter
Directions
Pre-heat the oven to 350 F.
Put the chicken into an ovenproof dish, season and cover with boiling water. Cover with foil and poach in the oven for 25 minutes or until just cooked.
Melt the butter in a saucepan. Add the onion, leek and carrot and cook for about 7 to 10 minutes until just softened. Add the vinegar and cook until it has evaporated, then add the flour and cook for one minute. Add the lemon juice, then gradually add the milk and stock, stirring all the time until the sauce is thick and simmering. Add half of the cheese and the parsley, then season well.
Chop the poached chicken into small cubes and stir into the mixture, then either pour into a 2 pint ovenproof dish or some ramekin dishes to make individual portions.
Meanwhile, cook the potatoes in boiling salted water until tender. Drain and mash with the milk, then spoon over the top of the chicken mixture and sprinkle with the remaining cheese.
Bake for 30 minutes until golden brown and hot in the middle.
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