Chicken potato pie

Wendy Barrie: Food writer

This recipe can be made with chicken or turkey.

Ingredients: serves 4

6 medium potatoes (peeled and cut into pieces)
2 tsp creme fraiche
330 g chicken (or turkey cooked and cut into bite size chunks)
pinch of salt
pinch of pepper (freshly milled)
150 g cooked vegetables (sliced - carrots / courgettes / broccoli / French beans or peas)
4 spring onions (washed and sliced)
50 g butter
50 g flour (plain, white or wholemeal)
560 ml semi skimmed milk

Method:

Pre-heat the oven to 200°C / 400°F / Gas Mark 6.
To make mashed potatoes, cook the potato pieces in a pan with boiling water. Simmer for 10-15 minutes depending on the size of your pieces, until the potato is soft. Drain and mash with half fat crème fraiche, milk or cream will do. Add a twist of milled black pepper.
Meanwhile to make sauce, melt butter in pan and add flour. Stir with a wooden spoon and it will form a paste.
Gradually add the milk, this is easier using a balloon whisk but a wooden spoon will do, and keep stirring to ensure it is smooth.
Bring to boil to thicken and thoroughly cook the flour then reduce heat. Add the chicken and vegetables. Stir to combine. If the mix is a little thick, then add a little more milk and stir to blend in. Spread the mix in an ovenproof dish.
Top with the mashed potato and spread evenly. Use a fork to decorate.
Bake for 20 minutes until the potato topping is golden and the chicken mix is thoroughly heated through.

To serve:

Serve with a side salad and pickles such as beetroot.

Recipe tips:

If you have a thermometer,this should be set to 82°C. If not, then use a fork to break into the centre and check whether the filling is bubbling to ensure it is hot enough. If not, return the oven for a further 10 minutes. A deep narrow dish will take a little longer than a shallow, larger dish.