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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A lovely warming pie. The stock in the sauce makes it very tasty. I normally serve this with sliced french beans on the side. Always goes down well. Ingredients:
6 chicken fillets |
440 g broccoli |
8 medium potatoes, peeled |
75 g butter |
150 ml milk |
3 tablespoons flour |
150 ml milk |
salt and pepper |
50 g cheese, grated |
Directions:
1. Boil the potatoes until tender and mash- add butter/milk/salt pepper to taste.
2. Poach the chicken in 1.5 pints of water for about 15 minutes Remove from the poaching liquid- this stock must be kept for the sauce. Cut the chicken into bite sized chunks and distribute around the bottom of a large oven dish.
3. Steam the broccoli until tender, break into small florets and drain. Pour cold water over it to keep it green. Place in the oven dish with the chicken.
4. Now for the sauce- melt the butter and cook with the flour for about 1 minute then add the poaching liquid and stir until the sauce thickens. At this point add the cream and season to your taste with salt and pepper.
5. Pour the sauce over the chicken and broccoli and top with the mashed potato. Sprinkle the grated cheese on top.
6. Put in a pre-heated oven, about 180C for 20-25 mintes and hey presto!
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