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.

The Tribune (NZ) - - COMMUNITY COOKBOOK - NADIA LIM IN AS­SO­CI­A­TION WITH MY FOOD BAG Recipe courtesy of My Food Bag.

CHICKEN AND CHEESY POTATO TOPPED PIES WITH GREEN BEANS

Cheesy potato top:

600g pota­toes, peeled and diced

4-5cm Knob of but­ter

1⁄2 cup milk

1⁄2 cup finely grated parme­san 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

1⁄4 cup wa­ter

1 ta­ble­spoon fresh chopped tar­ragon (or 1 tea­spoon dried)

1⁄2 cup chicken stock

1⁄2 cup sour cream

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, along with tar­ragon, chicken stock and sour cream and bring to a gen­tle sim­mer. Sea­son to taste with salt and pep­per and re­move from heat. Add wa­ter if mix­ture is dry.

4. Spoon chicken mix into 4-5 ramekins, muf­fin tins or 1 large dish. Top with mash then re­main­ing parme­san. Bake for 15 min­utes, turn oven to high grill and cook a fur­ther 2 min­utes, or un­til golden. Re­move from oven and cool slightly, 4-5 min­utes. Bring a full ket­tle to the boil.

5. Place beans in a heat-proof bowl and cover with boil­ing wa­ter. Cover with a plate and leave for 3 min­utes un­til bright green and ten­der. Drain and toss with but­ter. Sea­son to taste with salt and pep­per.

To serve:

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

A hearty mid-win­ter din­ner.

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