Ingredients
- 800g potatoes
- 500g chicken breast
- 1 tbsp olive oil
- 3 leeks, sliced
- 4 mushrooms, sliced
- 2 tbsp chopped parsley
- 2 tbsp crème fraiche
- Plain flour for coating chicken
- Milk and butter for mashing potatoes (optional)
Method
- Chop the potatoes and boil until soft.
- Drain and set aside the water, then mash the potatoes until smooth, adding a little milk and butter if desired.
- Cut the chicken into chunks and cover in flour.
- Lightly fry the leeks in a large pan in olive oil until they soften. Then add the chicken and 200ml of the water reserved from the potatoes and stir.
- Bring to boil, add the mushrooms, then simmer for a further 10 minutes.
- Remove from the heat and stir in parsley and Crème Fraiche.
- Place the chicken mixture into a deep pie dish before covering with the mashed potato.
- Bake for 35 mins at 200°C until the topping is golden brown.
Recipe facts
- 10 to 12 months
- Main meal
- Dairy
- 4 Servings
Nutrition
Nutrition
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