Creamy chicken pies
This chicken and mash pie is a tasty alternative to a shepherd’s pie and still just as comforting.
400 g, Cut into small chunks
125 g, peeled & cut into small chunks
Chicken breast, skinless, raw
1 medium, finely sliced
Chicken stock cube(s)
½ cube(s), to make 250 ml
Bay leaf, dry
Sweetcorn, frozen, boiled
Low Fat Soft Cheese
1 tablespoon(s), chopped
2 teaspoon(s), level
- Bring a pan of water to the boil. Add the potatoes and parsnips, cover and simmer for 10 minutes until soft. Drain well and mash. Season to taste.
- Meanwhile, put the chicken, carrot, stock and bay leaf in a pan, bring to the boil and simmer, uncovered, for 6-8 minutes, or until the chicken is cooked. Add the sweetcorn and bring back to the boil.
- Mix the cornflour with 1 tablespoon water until you have a smooth paste. Stir into the chicken mixture and let it bubble for a minute to thicken, then whisk in the soft cheese and cook gently for another minute until hot. Remove the bay leaf and stir in the parsley.
- Preheat the grill to medium. Spoon the chicken mixture into individual pie dishes or into a larger ovenproof dish, and top with the mash. Grill for 3-5 minutes until the potato is just golden on top, then serve.