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Roast chicken pie with mash potato topping

Tasty pie with mashy top that's perfect for leftovers from the Sunday roast, suitable from 8 months

Published: November 8, 2012 at 12:47 am
  • Preparation and cooking time
    • Prep:
    • Cook:
  • A little work
  • Serves 6 - 8
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Ingredients

  • 2 Chicken breasts or roast chicken leftovers, chopped into cubes
  • 100g Onion
  • 100g Broccoli
  • 60g Butter
  • 60g Plain flour
  • 250ml Very low salt chicken or vegetable stock
  • 50g Peas
  • 1tbsp Olive oil
  • 2 Large potatoes, peeled and cut into chunks

Method

  • 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.

  • STEP 2

    Place the potatoes in a pan and bring to the boil. Simmer until tender. Mash and set aside.

  • 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.

  • STEP 4

    Stir in the broccoli and peas and cook for a further 2 minutes.

  • STEP 5

    Add the sauce to the chicken and cover with the mashed potatoes.

  • STEP 6

    Brush with olive oil and bake in the oven for a further 15 minutes.

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