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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS

MAKE IT VEGGIE
Spicy 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.

Recipe from Good Food magazine, July 2009

Goes well with

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A star rating of 4.3 out of 5.95 ratings
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