Full Time Meals: Creamy Chicken Pie
Preparation time: 20 minutes
Cooking time: 45 minutes
Ingredients
For the filling:
500 g frozen cooked sliced chicken (defrosted)
1 1⁄2 mugs of frozen vegetables
A couple of handfuls of mushrooms
1 tin of cream of chicken soup
Salt and pepper
For the mash:
4 large potatoes
4 Tbsp milk
1 chicken stock cube (optional)
Method
- Pop the oven on at 200c.
- Starting with the mash, peel and chop the potatoes into chunks and add them to the saucepan. Cover with water from the tap and bring this to a boil over a high heat. Then reduce the heat so that it's bubbling very gently at a simmer, and cook for 10-12 minutes until the potatoes are soft.
- Meanwhile, prepare the filling. Tip the frozen chicken into a shallow ovenproof dish and add the frozen vegetables. Chop the mushrooms in half and add these too. Next, pour over the tin of soup, stir it all together, and add a bit of salt and pepper. Leave this aside while you finish off the potatoes.
- Drain the potatoes and crush them with a fork or masher. Stir the milk into the mash and add a bit of salt and pepper, then spoon this evenly on top of the chicken filling. If you like, crumble a chicken stock cube over the top to give an extra boost of flavour!
- Cook in the hot oven for 40-45 minutes until the top is golden-brown. Let it stand for 5 minutes before spooning onto plates - and dig in!