Potato-topped chicken pie
(at time of publication)
- 1 tablespoon oil
- 1 onion, finely chopped
- 3 (600g) skinless chicken breasts, diced
- 2 carrots, peeled, sliced
- 6 medium mushrooms, sliced
- 1 teaspoon mixed dried herbs
- 2 cups chicken stock (make with 3 teaspoons stock powder)
- 400g can chopped tomatoes
- 2 teaspoons sugar
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1 cup sweet corn
- 900g mashed potato
- ½ cup grated edam cheese
1 Heat oil in a non-stick casserole dish or large pan and cook onion until softened. Add chicken and cook over a high heat until it has lost its pink colour.
2 Add carrots, mushrooms, herbs, stock, tomatoes, sugar, flour and tomato paste. Bring to the boil. Reduce heat then cover and simmer for 20 minutes. Add corn and cook a further 15 minutes. Season to taste.
3 Mixed mashed potato and cheese together and cover top of casserole. Place in an oven preheated to 190°C. Bake for 30 minutes. Garnish with parsley and serve.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 5g
Dietary fibre 6g
The base of this recipe is Simple chicken casserole which, with only a few simple tweaks, can also be transformed into these delicious meals:
Make as one large pie or top smaller pie dishes and serve for staggered mealtimes. You can make these pies with half the base recipe, too: simply reduce the amount of corn added and potato and cheese used.
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