Ingredients and Tools:
Chicken 3 x £2.69
Onions 50p
Peas 62p
Leeks 3 x 29p
Chicken Stock 12p
Lemon Juice 17p
Creme Fresh 95p
Dijon Mustard 35p
Flour 10p
Milk £1.50 / 6
Potatoes £1.20
Cheese £1.00
Butter 20p
Total = £14.40
Makes 24 servings = 60p per portion
Food purchased from Aldi
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Chops the onions and fry them in a big pan.
Slice the leeks nice and fine, add them to the onions and fry them.
Add the frozen peas, there's no need to defrost them first.
Then the dice chicken.
I'd normally use four chicken stock cubes but I still have some homemade turkey stock leftover from Christmas dinner.
Next add a good sized handful of flour. This will thicken the sauce.
Then a tub of creme fresh to make the sauce deliciously creamy.
And a small jar of Dijon mustard to really make the flavour pop.
About half a small bottle of lemon juice.
Then give it a stir and leave it to simmer until the chicken is just barely cooked through.
Peel and chop the potatoes and put them in a pan of water to boil.
Portion out the chicken in sauce into freezer and oven proof dishes.
Once the potatoes are well boiled drain the water and add a very generous dollop of butter.
Mash the cooked potatoes.
Then add about 250g of grated cheese and mix it in.
Top the oven dishes with the mashed potato.
And spread it out with a fork.
The pies can be frozen once they have cooled down. I cover the top of mine with cling film to prevent freezer burn.
Cook in the oven for about 50 mins at gas mark 6.
These pies could be eaten as a complete meal for one or add some extra vegetables for a family sized meal. Little Miss chose broccoli and sweetcorn today.
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