Warm up with a chicken pie



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 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. 1. Cook pota­toes in a pot of boiling wa­ter for 8-10 min­utes, un­til very soft. Drain and mash with but­ter, milk and half the parme­san cheese. Sea­son to taste with salt and pep­per. 2. 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 batches, for 2-3 min­utes per batch un­til golden brown (does not need to be cooked through). Re­move from pan and keep pan on heat. 3. Add cel­ery, leek, car­rot and wa­ter to pan and cook un­til caramelised, 6-8 min­utes. Re­turn chicken to pan, 4.

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.

5. Place ramekin-size pies or por­tions of pie onto each plate and serve with green beans on the side.

A hearty mid-win­ter din­ner. To serve:

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