Chicken pie with potato topping

This is a great chicken pie without the pastry. You can substitute sweet potato for the desiree potatoes should you prefer. For a fast result, double the recipe and cook the chicken mix up to step 7 then freeze half for later weeks.

CHICKEN PIE WITH POTATO TOPPING

Prep: 20 mins
Cook: 50 mins
Serves: 4

Ingredients

• 6 desiree potatoes, peeled & diced
• ¼ tsp of salt
• 1 tbsp / 20ml of olive oil
• 1 brown/yellow onion, finely diced
• 1 clove of garlic, crushed or grated
• 1 carrot, finely diced
• 1 stick of celery, finely diced
• 600g 1¼ lb of chicken thigh fillets, diced
• 1 bay leaf
• 1 sprig of thyme
• 2 sprigs of flat leaf parsley, chopped
• 1 cup / 250ml of chicken stock
• ¼ cup / 60ml of milk
• a pinch of white pepper
• a pinch of salt
• 2 tbsp of cornflour
• 2 tbsp / 40ml of water
• 1 tbsp / 20ml of olive oil

Method

1. Place the potato and salt in a pot, and cover with cold water. Bring to the boil and simmer until soft (about 20 minutes).
2. In a separate large saucepan, heat oil then add onion, garlic, carrot and celery and cook for 10 minutes over a medium heat. Add a little water to stop it sticking.
3. Add chicken, turn up the heat and brown on all sides.
4. Preheat oven to 180ºC/350ºF/Gas Mark 4.
5. Add bay leaf, thyme, parsley and chicken stock, bring to the boil then simmer, uncovered, for 20 minutes.
6. When the chicken is cooked, remove the bay leaf and thyme sprigs, and add the milk, white pepper and salt.
7. Mix the cornflour and water together. Bring the chicken mix back to the boil, add the cornflour mix. Stir continuously for three minutes.
8. Adjust the seasoning and pour into an ovenproof dish.
9. Drain the potatoes thoroughly, then mash and add additional olive oil.
10. Spread the potato on top of the pie mix with a spatula, place in the oven and cook until golden (about 20 minutes).

TIP
Make double the chicken mix and freeze for a quick dinner another time.