Individual Chicken Pot Pies. The chicken filling can be frozen in the ramekins to save you time. Created by Catherine Fulvio for Whirlpool
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2 leeks, sliced
2 carrots, peeled and diced finely
2 tsp thyme
3 chicken fillets, poached and diced
2 tbsp rapeseed oil
For the sauce:
500ml low fat milk
100ml vegetable stock
½ tsp wholegrain mustard
Freshly ground black pepper
For the topping:
5 medium potatoes, peeled and roughly diced
100ml warm milk
2 tbsp butter
3 tbsp grated parmesan
Salt and freshly ground black pepper
1 tbsp chopped parsley (optional)
Heat the oil in a medium saucepan over a medium heat and add the leeks, sauté for 4 minutes before adding the carrots, thyme and poached chicken and sauté for about 4 minutes.
To make the sauce, add the butter and flour to a medium saucepan and heat over a medium heat. Stir until the flour is combined, add the milk, stock and mustard and using a wooden spoon stir well until a thick sauce forms. Check the seasoning, you may only require freshly ground black pepper. Set aside.
Combine the sauce with the leek and chicken and spoon into 4 ramekins or individual little pots.
Preheat the oven to 190°C/fan 170°C/gas 5.
To make the topping, steam the potatoes until tender and push through a potato ricer. Warm the milk and butter together and pour over the potato, stirring well. Add the parmesan. It should be soft enough to pipe and spoon into a piping bag and pipe over the chicken and leek mix.
Place onto a baking tray and bake for about 15 minutes just until the topping is golden.
Tip: Wilt a handful of spinach into the mashed potato to spoon over as a topping.