recipes
Creamy chicken pie with cheesy mashed potato
2020-11-14
Ingredients
For the filling
- 1 medium chicken (approx. 1.5kg) roasted
- 1 tbsp olive oil
- 200g thick sliced gammon, diced
- 2 leeks, sliced
- 1 tbsp chopped fresh thyme and rosemary
- 50g butter
- 50g plain flour
- 1 tbsp wholegrain mustard (Maille)
- Salt and pepper
- 300-400ml milk
- 150ml cream
- 2 tbsp chopped parsley
For the mash topping
- 2kg potatoes, peeled and diced
- 100ml milk
- 100ml cream (Hanini)
- 75g grated Parmesan cheese
- Pepper to season
Method
Start by taking the cooked chicken meat off the bones and remove along with the skin. Dice the chicken and put aside. Next, heat the oil and fry the gammon for 2 minutes to brown. Add in the leeks, thyme and rosemary and cook for 2 minutes. Next, add in the butter and melt, followed by the flour. Mix together and cook for a minute before adding in the mustard, milk, cream and season with salt and pepper. Stir constantly till thick, bring to the boil then remove off the heat. Stir in the parsley and chicken and pour into an ovenproof dish. Boil the potatoes till soft, drain and mash. Mix in the milk, cream, cheese and season with pepper. Spoon or pipe the mashed potato over the filling and bake in the oven at 200`c for 20-25 minutes or until the mash is golden and the filling oozing out of the sides.
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