The Pioneer Woman Tasty Kitchen
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Chicken Pie with Cheesy Mash Topping

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Level: Intermediate

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Description

A great comforting one-dish meal for your family!

Ingredients

  • ¾ pounds, 1-⅞ ounces, weight Chicken Breasts
  • 1 ounces, weight Butter
  • 2-½ ounces, weight White Onion, Finely Chopped
  • 2-⅛ ounces, weight Celery, Roughly Chopped
  • 4-⅝ ounces, weight Carrot, Roughly Chopped
  • 1-½ Tablespoon White Wine Vinegar
  • 2 Tablespoons Plain Flour
  • 2 teaspoons Lemon Juice
  • 1-¼ cup Milk
  • ½ cups Chicken Stock
  • 2-⅛ ounces, weight Cheddar Cheese, Grated, Divided Use
  • 1 Tablespoon Parsley, Chopped (I Used Dried Parsley)
  • 1 pound, 4-⅛ ounces, weight Russet Potatoes , Peeled And Chopped Into Large Pieces
  • 3 Tablespoons Milk
  • 1 pinch Salt
  • 1 pinch Freshly Ground Black Pepper

Preparation

Methods:

1.Poach the chicken with either one of the following methods:
– Preheat the oven to 180°C. Put the chicken into an oven-proof dish, season and cover with boiling water. Cover the dish with foil and poach the chicken in the oven for 25 minutes or until just cooked. (original)
– Wash, rinse and pat dry the chicken. In a medium pot, add the chicken and fill with water or broth 1 inch above the chicken. Add 1 teaspoon of kosher or sea salt to the water. Bring the pot to a boil and immediately turn the heat to low. Simmer for 2 minutes. Remove the pot from the heat and cover. Let it sit for 20 minutes. Save the poaching liquid for cooking later.
2.Melt butter in a saucepan. Add the onion, celery and carrots and cook for about 7-10 minutes until just softened.
3.Add the vinegar and cook until it has evaporated, then add the flour and cook for a further minute.
4.Add the lemon juice, then gradually add the milk and stock, stirring all the time until the sauce is thick and simmering.
5.Add ½ of the cheese and the parsley, then season with salt & pepper to taste.
6.Chop the poached chicken into small cubes and stir into the mixture, then pour it all into a 2-pint oven-proof dish or divide the portions between 4-5 ramekins.
7.Cook the potatoes in boiling salted water until tender. Drain and mash with the remaining 3 Tablespoons of milk, then spoon over the top of the chicken mixture and sprinkle with the remaining cheese.
8. Bake in a preheated oven at 180 C for 30 minutes until golden brown on the top and hot in the middle.

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