Potato Top Chicken Pie

  • Leftover chicken, shredded

  • 2 potatoes per serving

  • 1 onion, diced

  • 2 cloves garlic, crushed

  • 1 tablespoon margarine

  • 1 cup frozen mixed vegetables

  • 300g grated cheese

  • 1 cup of chicken stock

  • 1 cup of milk

Pantry staples:

  • Thyme

  • Oil

  • Salt

  • Pepper

  • 1 tablespoon of flour

Ingredients

Method

  • Peel and chop the potatoes. Boil in salted water until soft.

  • Drain, then mash with margarine, a splash of milk, salt, and pepper. Set aside.

  • Heat a little oil in a pan over medium heat.

  • Cook the onion until soft, then add garlic and thyme for 30 seconds.

  • Stir in margarine until melted. Add flour and stir to form a paste.

  • Gradually pour in chicken stock, stirring until thickened and milk for extra creaminess.

  • Stir in chicken and frozen vegetables. Season with salt and pepper. Simmer 5 minutes.

  • Spoon the chicken mixture into an ovenproof dish.

  • Spread the mash evenly on top and sprinkle with cheese.

  • Bake at 180°C for 25–30 minutes until golden and bubbling.

Previous

Roast Chicken
Next

Chicken Lasagne