Chicken and Mushroom Spud Pies (Twice Baked Potatoes) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This was an easy and slightly different dish to put together. I originally found this recipe in the October 2008 copy of BBC Good Food Magazine and since I am a mushroom lover I knew I had to try it. I used part of a a store bought rotisserie chicken that we had made sandwiches of the day before and that showed at this is a good recipe for using up leftovers. When I make it next I will experiment with adding some more herbs to the mushroom and chicken method and maybe a bit of Dijon mustard. Ingredients:
4 large baking potatoes |
2 teaspoons olive oil |
9 ounces brown button mushrooms, quartered |
1 teaspoon cornflour |
3 1/2 ounces milk |
3 tablespoons milk |
2 cooked boneless skinless chicken breasts, chopped up |
1/4 cup fresh parsley, chopped |
Directions:
1. Microwave the potatoes for 10 minutes on high, turning after 5 minutes and preheat the oven to 400 degrees.
2. Meanwhile, heat the oil in a frying pan and then fry the mushrooms over a high heat until golden.
3. Stir in the cornflour, gradually add the 3 1/2 ounces milk, then simmer to a smooth sauce.
4. Season to taste, then stir in the chicken and parsley.
5. Scoop most of the potato from the skins and then mash with the remaining milk and some seasoning.
6. Spoon the chicken filling into the shells, top with the mash and then bake for 10 minutes until golden and the skins have crisped up a little.
7. Serve with green veg or a salad.
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