- 1 onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 400g pack skinless chicken thighs, cut into chunks
- 1 tbsp vegetable oil
- 150ml chicken stock
- 325g can sweetcorn, drained
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 6 tbsp crème fraîche
- handful parsley or basil leaves, chopped
- 750g potatoes, cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
Heat oven to 180C/160C fan/gas 4. Heat the oil in a large saucepan then add the onion and chicken. Fry for 5-10 mins until the onion is soft and the chicken is golden. Pour over the stock, bring to the boil, then simmer for 20 mins until the chicken is cooked. Stir in the corn, then 3 tbsp crème fraîche and the herbs.
Meanwhile, boil potatoes until soft. Drain and mash with remaining crème fraîche. Spoon the chicken mix into 4 pie dishes and top with mash. Place on a baking tray, then bake until potato is golden.
Make it veggieSpicy Tex-Mex pie -Fry the onion with 1 chopped red pepper, ½ chopped butternut squash, 1 finely chopped red chilli and 1 tsp ground cumin for 5 mins. Stir through 400g can tomatoes and the corn; simmer for 15 mins. Add chopped coriander, top with mash, then cook as above.