Cheesy Chicken and Vegetable Pie

Great dish for using up vegetables and leftover chicken

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Ingredients

1 kg	potatoes
3 tbsp	milk
50 g	butter
1	onion, chopped
2 clove(s)	garlic, crushed
1 large	carrot, thinly sliced
1 stick(s)	celery, chopped
150 g	button mushrooms, sliced
1 ¹/₂ tbsp	white wine vinegar
3 tbsp	plain flour
2 tsp	lemon juice
150 ml	chicken stock
150 ml	milk
150 g	chicken meat, leftover, cooked, diced
150 g	garden peas, defrosted if using frozen
1 tsp	Dijon mustard or English mustard
pinch(es)	mixed herbs
60 g	freshly grated Cheddar cheese
	salt and freshly ground black pepper

Method

Preparation time: ca. 15 min / Cooking / Baking Time: ca. 1 hr 25 min / Grade of difficulty: medium / Calories per portion: n/a

Boil the potatoes until tender, drain, add milk and mash until smooth. Set aside.

Melt butter in a large non-stick pan. Add onion, garlic, carrot, celery and mushrooms and cook over a low heat for 5 minutes. Add vinegar and cook for a few minutes until evaporated. Stir in flour, then lemon juice, stock and milk. Keep stirring until sauce is thick and simmering. Stir in chicken, peas, mustard, mixed herbs and half of the cheese and season with salt and pepper.

Pour mixture into a pie dish and level out. Cover with the mashed potatoes and drag a fork over the top to create ridges. Sprinkle the remaining cheese over the top and place on a baking tray in a pre-heated oven on gas mark 5 or 180 degrees for electric for 45 minutes.

Serve on its own or with boiled vegetables of choice.