Tender chicken in a deliciously creamy sauce topped with cheesy mash potato - heaven!
Ingredients:
Chicken
Onions
Peas
Leeks
Chicken Stock
Lemon Juice
Flour
Milk
Double Cream
Potatoes
Cheese
Butter
Parsley
Chop the onions.
Fry until soft.
Chop the leeks.
Fry them too.
Add a chunk of butter.
And four stock cubes.
Half a bag of frozen peas.
And the chicken (I usually defrost it first but it can be cooked from frozen if need be).
Sprinkle on some flour.
Add the cream and enough milk to just about cover.
Add a good squirt of lemon juice and stir.
Cook on a low heat until the chicken is just cooked through.
Peel and chop about 2kg of potatoes and boil them until very soft.
Add half a pack of grated cheese.
And a good dollop of butter.
And mash.
Ladle the chicken and sauce into oven proof freezer tubs.
Top with a little chopped parsley.
Top the tubes with mash.
Bake in the oven at about 180oC for about half an hour, until the top of the mash is golden.
Serve with vegetables.
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