Warm up with a chicken pie

These pies can be made ahead of time, then sim­ply heated in time for din­ner. If you don’t have ramekins, just use a large pie or lasagnestyle dish – it will be just as de­li­cious.

Auckland City Harbour News - - COMMUNITY COOKBOOK -

Cheesy potato top:

600g pota­toes, peeled and diced 4-5cm

Knob of but­ter

1⁄ cup milk

2

1⁄ cup finely grated parme­san

2

cheese

Pies:

500g skin­less, bone­less chicken thighs, diced 2cm

2 ta­ble­spoons corn­flour 1 ta­ble­spoon olive oil

2 stalks cel­ery, thinly sliced 1 leek, white and pale green part only, cut in half length­ways and thinly sliced 1 car­rot, peeled and finely diced

1⁄ cup wa­ter

4

1 ta­ble­spoon fresh chopped tar­ragon (or 1 tea­spoon dried)

1⁄ cup chicken stock

2

1⁄ cup sour cream

2

2-4 ta­ble­spoons wa­ter

CHICKEN AND CHEESY POTATO TOPPED PIES WITH GREEN BEANS

To serve:

200g green beans, ends trimmed Knob of but­ter

To make:

Pre­heat oven to 200 de­grees Cel­sius. Bring a large pot of salted wa­ter to the boil. Grease 4-5 ramekins, muf­fin tins or 1 large bak­ing dish.

Cook pota­toes in a pot of boil­ing wa­ter for 8-10 min­utes, un­til very

1.

soft. Drain and mash with but­ter, milk and half the parme­san cheese. Sea­son to taste with salt and pep­per.

Pat chicken dry with pa­per tow­els, sea­son with salt and dust with corn­flour. Heat oil in a fry­ing pan on medium heat and cook chicken in

2.

A hearty mid-win­ter din­ner.

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