Wednesday, 25 November 2009

Recipe: Potato Topped Chicken and Vegetable Pie

Ingredients - serves 2

3 potatoes, thinly sliced
2 leeks, thinly sliced
2 carrots, thinly sliced
1 courgette, cut in half lengthways and thinly sliced
1 to 2 chicken portions, thinly sliced
1/2 cup chicken stock
2 tbsps butter or margarine
salt and pepper
parmesan cheese

Method -

Boil the sliced potatoes in salted water for about 10 mins, until they start to soften but remain whole. Drain and put to one side to cool slightly.

In the meantime, melt the butter or margarine in a frying pan and saute the leeks, carrots and courgette until they are well coated in the butter and soft.

Then remove the vegetables and put them in an ovenproof dish.

Put the chicken pieces in the frying pan and fry until brown

Once browned add them to the vegetables in the ovenproof dish and pour over the chicken stock, until they vegetables are almost covered but not quite.

Layer the part boiled potatoes over the top and sprinkle with a generous covering of parmesan cheese.

Cook in a preheated oven at 200c for around 1hour until the potatoes are golden brown.

1 comment:

  1. Hello,

    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on

    To add your site to the Petitchef family you can use or just go to and click on "Add your site"

    Best regards,