1 tablespoon olive oil
500g chicken thigh fillets
1 clove crushed garlic
3 small carrots
1 cup corn kernels
1 cup frozen peas
2 tablespoons butter
3 ½ tablespoons cornflour
2 cups chicken stock
½ cup milk
2 tablespoons chopped fresh parsley
1 kg potatoes
½ cup grated cheddar cheese
Directions to Cook:
Preheat oven to 180°C.
Peel potatoes and roughly chop into 4-5cm pieces. Cook in a large saucepan of boiling salted water for around 10 minutes until tender. Drain Return potatoes to pan. Add ¼ cup milk (save remaining for use in the pie mix) and mash until smooth. Set aside.
Steam peeled and diced carrots, corn and peas together until just tender. Drain and set aside.
Finely dice chicken fillets into 1-2 cm cubes.
Heat the olive oil in a large frying pan over medium-high heat and cook chicken through. Remove from pan and set aside (reserve any juices).
Heat butter in pan and sauté onion and garlic until softened.
Add cornflour and cook for 1 minute. Remove pan from heat and gradually add chicken stock, whisking between each addition until smooth. Return to heat and bring to the boil, stirring constantly until sauce thickens. Stir through remaining ¼ cup milk and warm through. Return chicken to pan. Add vegetables and chopped parsley and stir through until well-combined.
Grease a 6 cup capacity (22cm round) ovenproof dish.
Spoon chicken mixture into the base of the dish. Top with mashed potatoes. Dot with a little extra butter and sprinkle with grated cheese.
Bake for 10-15 minutes.
Serve with salad or steamed vegetables and garlic bread for mopping up!.
*Add celery – sauté with onion and garlic until softened. Follow remaining instructions.
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