Take a traditional chicken pie and top it with a fluffy mash made with a mix of potato and carrots for a cosy family dinner that packs in the veg.
Ingredients
600g potatoes
250g carrot
A generous knob of butter
3 tbsp milk
40g butter
1 leek chopped
1 large onion, chopped
40g plain flour
300 ml chicken stock
100 ml milk
1 tsp Dijon mustard
2 tsp lemon juice
300g chicken breast (raw), diced
75g g Cheddar, grated
1 tbs fresh thyme or 1 tsp dried thyme
250g carrot
A generous knob of butter
3 tbsp milk
40g butter
1 leek chopped
1 large onion, chopped
40g plain flour
300 ml chicken stock
100 ml milk
1 tsp Dijon mustard
2 tsp lemon juice
300g chicken breast (raw), diced
75g g Cheddar, grated
1 tbs fresh thyme or 1 tsp dried thyme
Method
- Preheat the oven to 180C Fan.
- Put the carrots into a pan. Cover with water .Bring up to the boil, then boil for about 15 to 20 minutes until soft.
- Put the potatoes into a pan. Cover with water and bring up to a boil, then boil for 12 to 15 minutes until soft. Drain the carrots and potatoes, mash until smooth, and mix with the butter and milk.
- To make the filling. Melt the butter. Add the leek and onion and saute for 8 minutes until tender. Add the flour, then whisk in the stock and milk. Add the mustard and lemon juice and stir until thickened.
- Add the chicken, then simmer for 5 minutes until just cooked through.
- Add the cheese and thyme and lightly season.
- Spoon into the dish. Leave to cool, then spread the mashed potato and carrot on top.
- Bake in the oven for 20 minutes until bubbling and lightly brown on top.
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