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Chicken and mushroom pie with walnuts and gorgonzola
Ingredients
- 2 chicken breasts, finely diced
- 2 leeks, cut into slices
- 200g mushrooms
- 1 finely diced carrot
- 1 stick celery, finely diced
- 100g toasted walnuts (Lamb Brand)
- Mushroom risotto brodu (Star)
- 200ml single cream (Elmlea)
- Chopped parsley
- 1 packet dried mashed potato (Lamb Brand)
- 200g gorgonzola cheese
- 2 tbsp butter
- Mixed salad leaves
- Fresh seasoning
Method
Shallow fry the leeks, carrot and celery in the butter. Add the chicken pieces and cook for further 5 minutes, season with salt and pepper. Stir in the mushrooms, pour the mushroom stock and reduce. Add the cream and reduce again until thickened, mix in the walnuts and chopped parsley. Pour the mixture into an oven proof dish. Make the dried mashed potatoes according to the instructions on the packet and mix in the gorgonzola cheese, along with a knob of butter and season well. Carefully spread the mashed potatoes over the chicken mixture. Bake the pie in a hot oven until mash is golden brown. Serve accompanied with a nice fresh crisp salad.
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