Roast chicken pie with mash potato topping
- Preparation and cooking time
- A little work
- Serves 6 - 8
- 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
- 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.