Place on foil lined baking sheet and bake for 20-25 minutes at 425°F until tops are golden brown. Spread mashed potato mixture evenly on top, potatoes can be cold. Heat 1 tablespoon of the olive oil in a large ovenproof frying pan or casserole dish over a medium heat. https://www.bbc.co.uk/food/recipes/chicken_parmentier_25434 Saute med potato and carrot in bacon grease until slightly softened but not cooked through. Boil a kettle and chop the : - ), Total Carbohydrate 17 %. Feel free to use any left over veggies you may have, works well with corn, green beans, peas and carrots. Not your average pot pie. In another pan melt 2 tbsp butter and slowly mix in flour until a roux is made, cook for 1 minutes, stirring constantly. Grate over the Gruyère. (will look like yellow paste). Chicken and potato pie . Preheat oven to 400 degrees. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. https://thehappyfoodie.co.uk/recipes/leftover-roast-chicken-pie Add the white wine and simmer for 1 minute. Spoon veggie chicken filling into individual casserole or pie tins, can even be made in a full size casserole. Drain and push through a potato ricer, or mash thoroughly. This chicken and potato pie recipe has a mashed potato topping which will brown in the oven and give a delicious crispy topping to add to the tasty pie filling. For the filling, melt the butter in a large pan. Shred the chicken and set aside. Slowly add in 1 cup milk stirring constantly until well blended and thickened, making a cream sauce. Season with salt and pepper to taste. Instructions. Season, to taste, with salt and pepper. 52 g For this recipe you will need a 20x30cm/8x12in ovenproof dish. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Leftover pie Try using up leftover roast chicken in Rick Stein's wildly popular, French-inspired, potato-topped pie. Preheat the oven to 180 C / Gas 4. The Filling: Leftover Cooked Chicken, off the bone and shredded 1 teaspoon Tarragon ½ Cup Carrots, diced ½ Cup Frozen Peas ½ Cup Frozen Sweetcorn 1 Cup Cooked Potatoes, cut into bite size pieces 1 teaspoon Worcestershire Sauce 1 Onion, chopped 2 Cloves garlic, crushed **Any vegetables you have left over or in the freezer can be used https://www.cdkitchen.com/recipes/recs/359/Easy_Chicken_Pot_Pie3127.shtml https://www.cdkitchen.com/recipes/recs/359/Easy_Chicken_Pot_Pie3127.shtml Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. DH and DS gave rave reviews, I even got an "Its delicious" which is music to my ears. Return the chicken pieces to the casserole, add the wine, stock or water and a little … Pour in the wine and cook for 1 minute. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. For the topping, boil the potatoes in salted water until tender. Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened. It's ridiculously easy! Remove from heat. Stir in the butter, cream and egg yolks. Lightly spray a 9x13-inch casserole dish with non stick cooking spray and set aside. Read about our approach to external linking. The Filling: Leftover Cooked Chicken, off the bone and shredded 1 teaspoon Tarragon ½ Cup Carrots, diced ½ Cup Frozen Peas ½ Cup Frozen Sweetcorn 1 Cup Cooked Potatoes, cut into bite size pieces 1 teaspoon Worcestershire Sauce 1 Onion, chopped 2 Cloves garlic, crushed **Any vegetables you have left over or in the freezer can be used https://thehappyfoodie.co.uk/recipes/leftover-roast-chicken-pie Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Saute cubed chicken, add to veggie/broth mix. Season to taste with salt and pepper. I use cheese and Hellman’s mayonnaise in my mashed potato recipe just to make the mash a bit more exciting. Add the shredded chicken, olives and parsley. Dissolve bullion in 1 1/2 cup water and add to veggies. Season with salt and pepper to taste. Add cream sauce to veggie/chicken/broth mix and stir well, turn heat to medium and simmer for about 2 minutes, adding salt and pepper and seasonings to taste. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. My version of this is NOT diet. Add cream sauce to veggie/chicken/broth mix and stir well, turn heat to medium and simmer for about 2 minutes, adding salt and pepper and seasonings to taste. Bake for 30–35 minutes, until piping hot and the potato is golden-brown. In a med mixing bowl combine mashed potatoes, egg and 2 tbsp of butter until well blended. Remove from heat. 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