Creamy chicken pies
11
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
This chicken and mash pie is a tasty alternative to a shepherd’s pie and still just as comforting.
Ingredients
Potatoes, Raw
400 g
Parsnip, raw
125 g
Chicken breast, skinless, raw
300 g
Carrots, raw
1 medium
Chicken stock cube(s)
0.5 cube(s)
Bay leaf, dry
1 leaf/leaves
Sweetcorn, frozen, boiled
60 g
Low Fat Soft Cheese
40 g
Parsley, fresh
1 tablespoon(s)
Cornflour
2 teaspoon(s), level
Instructions
1
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.
2
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.
3
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.
4
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.
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