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

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