Chicken Pie with Cheesy Mash Topping

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.