Tasty chicken and potato pie

Description: This is real comfort food- a tasty chicken pie in a delicious white sauce topped with cheesy mashed potatoes. It is a great dish to store in the freezer for days when you don’t want to cook! Main ingredients: Chicken, Vegetables Ingredients: 500g (1lb 20z) potatoes, peeled and cut into chunks 25g (1 oz) butter 100ml (3 ½ fl oz) milk 50g (2 oz) cheddar cheese, grated 15g (1/2 oz) parmesan, grated 25g (1oz) butter 1 leek, thinly sliced 1 large or 2 small shallots, finely chopped 25g (1 oz) plain flour 300ml (1/2 pint) chicken stock 100ml (3 ½ fl oz) double cream 300g (10 ½ oz) shredded cooked chicken 75g (3 oz) frozen peas 1 tbsp chopped parsley 1 tbsp lemon juice Salt and pepper

0/5(0) ratings By Chef: Annabel Karmel Recipe Type: Dinner, Budget, Easy Recipes, Family Dinners, Healthy, Quick Meals, One Pot, Pies, Classics Special Info Pregnant Mums Level of Difficulty: Easy Eating for two by Annabel Karmel Buy the book

Method:

Preheat the oven to 200°C/ 180°C Fan/ 400°F/ Gas 6.
Put the potatoes in cold, salted water, bring to the boil then reduce the heat and simmer for 10-15 minutes until tender.  Drain and mash with butter, milk and the grated cheeses.
Melt the butter in a saucepan and cook the leek and shallot gently for 8-10 minutes, until soft but not coloured. Stir in the flour and cook for one minute, then stir in the stock a little at a time to make a smooth sauce (you may find it a little easier to do this off the heat).
Stir in the cream, then cook, stirring, until the sauce just comes to the boil. Stir in the chicken, peas and parsley, then remove from the heat and stir in the lemon juice. Season to taste. Spoon into a 1 ½ litre (2 ½ pint) dish and top with the mash. Bake for about 30 minutes until golden brown. It will need longer if cooking from chilled.)  It’s a good idea to place the dish on a baking sheet to catch any drips.