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.
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.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 5g
Dietary fibre 6g
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