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
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.