Roast chicken pie with mash potato topping
- 6 to 8
Tasty pie with mashy top that's perfect for leftovers from the Sunday roast, suitable from 8 months
- 2 chicken breasts or roast chicken leftovers, chopped into cubes
- 100g onion
- 100 g broccoli
- 60g butter
- 60g plain flour
- 250ml unsalted chicken or vegetable stock
- 50g peas
- 1 tbsp olive oil
- 2 large potatoes, peeled and cut into chunks
Method
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Step 1
Place the chicken, onions and olive oil in a casserole dish and place in the oven at 200C/400F/Gas mark 6 for 20 minutes.
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Step 2
Place the potatoes in a pan and bring to the boil. Simmer until tender. Mash and set aside.
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Step 3
Meanwhile, melt the butter in a saucepan, add the flour and stir until it forms a smooth paste. Slowly add the stock and stir constantly until it becomes smooth.
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Step 4
Stir in the broccoli and peas and cook for a further 2 minutes.
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Step 5
Add the sauce to the chicken and cover with the mashed potatoes.
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Step 6
Brush with olive oil and bake in the oven for a further 15 minutes.
- This is a great dish for using up leftover chicken (or turkey) from a Sunday roast.
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