Easy chicken pie
Serves 4 Prep 10 mins Cook 35 mins Q 93p a portion 462 kcals, 16g fat, 7g sat. fat, 10g sugar
1 onion, sliced 400g pack skinless chicken thighs,
cut into chunks 1 tbsp vegetable oil 150ml chicken stock 325g can sweetcorn, drained 6 tbsp crème fraîche handful parsley or basil leaves, chopped 750g potatoes, cut into chunks
Heat oven to 180C/160C fan/gas 4. Fry the onion and chicken in the oil for 5-10 mins until the onion is soft and the chicken golden. Pour over the stock, bring to the boil, then simmer for 20 mins until the chicken is cooked. Stir in the corn, then 3 tbsp crème fraîche and the herbs.
Meanwhile, boil potatoes until soft. Drain and mash with remaining crème fraîche. Spoon the chicken mix into 4 pie dishes and top with mash. Place on a baking tray, then grill until potato is golden.
Make it veggie
Fry the onion with 1 chopped red pepper, ½ chopped butternut squash, 1 finely chopped red chilli and 1 tsp groud cumin for 5 mins. Stir through 400g can tomatoes and the corn; simmer for 15 mins. Add chopped coriander, top with mas, then cook following to the recipe, right
93p per serving No sweetcorn? Use peas instead