Chicken, leek and mushroom pie

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Ingredients

  • I small packet chicken breast fillets, all skin and fat removed and cut into chunks
  • 1 large leek (chopped)
  • 1 packet closed cup mushrooms (halved or quartered depending on size)
  • Potatoes (8 medium)
  • 2-3 table spoons cornflour
  • Skimmed milk
  • Herbs for flavouring (eg tarragon and white pepper, but could use others)
Chicken leek and mushroom pie

Method

  • 1 Peel potatoes and put on to boil in a saucepan.
  • 2 In a large round pyrex dish with lid cook to soften leeks with a very small amount of water or skimmed milk by heating in microwave for ~4 min at 600W
  • 3 Add chunks of chicken and mushroom and cook for a further 3-4 minutes until chicken is white through but not over cooked
  • 4 Mash potatoes and add a little skimmed milk while mashing to smooth consistency
  • 5 Mix cornflour with some cold skimmed milk until smooth and then mix with warm juices from leek/chicken/mushrooms returning to pyrex dish. Add some more skimmed milk plus herbs/seasoning.
  • 6 Heat chicken mixture in microwave to boiling or near boiling so that cornflour thickens
  • 7 Layer mashed potato over the chicken mixture and spread out with a fork.
  • 8 Cook in over for approx 30 minutes until mixture cooked through (bubbling) and potato is slightly browned

Serve hot with boiled green vegetables and oven cooked tomatoes or similar.

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