Monday, August 30, 2010

creamy leek, mushroom and chicken pie

a one dish meal that can satisfy your hungry stomach...

2 tbsp olive oil
300g minced chicken
250g button mushroom, roughly chopped
2 leeks, sliced
3 tbsp flour
200ml chicken stock
200ml milk
salt and pepper
2 tbsp chopped parsley
grated zest of 1 lemon

5 medium-sized potatoes,peeled and cut into small chunks
100ml milk, warmed
1 tbsp butter

  • heat the oil in a large saucepan. add in minced chicken and mushrooms. cook over medium heat, stirring 3-5 min until lightly cooked and browned.
  • add in leeks and cooked until softened
  • stir in the flour until mix well, then stir in the stock, milk and season with salt and pepper
  • bring to boil and simmer gently for 5 min.
  • stir in the parsley and lemon zest, remove from heat and set aside
  • boil the potatoes for 10 min until tender
  • drain potatoes and mash with warmed milk and butter. season with salt and pepper
  • preheat oven to 200 degrees celcius
  • spoon the filling into an ovenproof dish. spread the mashed potatoes over the top
  • sprinkle some grated cheddar cheese on top
  • bake the pie for 20-30 min until the top is golden

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