Chicken and sweetcorn go together like fish and chips, and this tasty chicken and sweetcorn pie dish is just as filling and comforting. There's no pastry to be made, or rolled, for this pie because it's topped with mashed potatoes and sweet potatoes for a crunchy, creamy topping.
Serves 6
Takes just under 1 1/2 hours to make
Per serving:
399kcals
10.6g fat (5.8g saturated)
31.3g protein
47.4g carbs
14.8g sugar
0.6g salt
1. Put the chicken breasts into a large saucepan with the onion, carrots, leeks, broccoli and bay leaves and cover with 750ml cold water. Bring to the boil, cover, and simmer for 15 minutes until the chicken and vegetables are tender.
Freeze leftover portions and reheat in the microwave for 4 minutes on high (900W) for an instant supper. You could vary the flavour by adding sliced mushrooms, leeks or a little bacon.
2. Put the potatoes, parsnips and sweet potatoes into a second saucepan of water and bring to the boil. Simmer for 20 minutes until tender, then drain well. Mash with 100ml milk and a knob of the butter.
3. Remove the chicken from the pan and slice. Drain off 300ml liquid (stock) and reserve or freeze for another recipe. Whizz the vegetables and the rest of the liquid in a food processor until really smooth.
4. Heat the remaining butter in a pan, add the flour and cook for 1 minute, then gradually whisk in the rest of the milk until the sauce is thick and smooth. Gradually stir in the thickened vegetable liquid, then add the sliced chicken and sweetcorn. Preheat the oven to 200°C/fan 180°C/gas 6.
5. Divide the chicken filling between either 6 individual ovenproof dishes or 1 large one (about 2 litres). Top with the mashed potatoes and parsnips and smooth the top with a fork. Bake individual pies for 20 minutes or a large one for 30 minutes, until bubbling.
© delicious. magazine
The best of British cooking from Hugh Fearnley-Whittingstall
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