Chicken Pie
This can either be made as one big family meal, or cooked in ramekins to make individual children’s portions. The chicken mix can also be put in a food processor to puree before placing in ramekins, making it suitable for younger children.
Ingredients
1 tbsp oil
1 onion, peeled and chopped
Leek, washed and sliced
1 carrot, peeled and chopped
350g potatoes, peeled and chopped
200g minced chicken/chopped chicken breast
100ml chicken stock
2tbsp butter
2 tbsp full fat milk
Grated cheese to sprinkle on top (optional)
Method:
Preheat the oven to 200°C (or you can use the grill).
Heat the oil in a pan and cook the onion, carrot and leek until soft and the onions have coloured (about 5 minutes).
Add the minced/chopped chicken and cook, stirring, until the chicken is cooked all the way through. Then add the stock. Cover and cook for another 5-10 minutes, stirring to prevent the mixture sticking to the bottom of the pan.
At the same time, boil the potatoes until tender (15-20 mins, depending on size) – stick a fork in one to see if it’s still hard inside, or breaks easily. Drain, then add 1tbsp of the butter and the milk, and mash.
Spoon the chicken mixture into your dish/ramekins, and top with the mashed potato. If you like, you can sprinkle grated cheese on top.
Cook under the grill until golden, or in the oven for about 20 minutes (until golden and bubbly).
Serve with lashings of tomato ketchup!
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