Name: Country Chicken Cottage Pie
Total time: 50 min
Ingredients: Chicken Casserole; 500 g boneless chicken breasts, skin on; 1 bay leaf; 1 onion, sliced and washed; 50 g butter; 1 leek, sliced; 2 cloves garlic, crushed; 3 Tbsp flour; 1 cup milk; 4 cups Wattie’s frozen Chunky Mix; Mashed Potato Topping; 800 g potatoes, peeled and chopped; ½ cup milk; 30 g butter; ½ cup grated cheese

13 Review(s)

50 Min

Prep : 20 minutes Cook: 30 minutes

Add To Meal Planner

This Country Chicken Cottage Pie is a one-dish wonder. Tender-poached chicken combined with chunky vegetables in creamy sauce, topped off with a creamy mash and sprinkled with cheese. A delectable family meal!

What do I need ?

Select All

1 serving

Original recipe yields 1 serving

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

Chicken Casserole

500 g boneless chicken breasts, skin on

1 bay leaf

1 onion, sliced and washed

50 g butter

1 leek, sliced

2 cloves garlic, crushed

3 Tbsp flour

1 cup milk

4 cups Wattie’s frozen Chunky Mix

Mashed Potato Topping

800 g potatoes, peeled and chopped

½ cup milk

30 g butter

½ cup grated cheese

Add To Shopping List

How do I make it ?

Select All

Step 1

1. Place the chicken breasts in a saucepan, skin side up. Add 1 1/2 cups water, bay leaf and sliced onion. Cover and poach gently over a medium heat for 10 minutes or until the chicken is just cooked through. Turn the chicken over halfway through cooking. Remove the chicken from the pan and strain cooking stock, reserving 1 cup. Remove the skin from the chicken, cut meat into bite-sized pieces and set aside.

Step 2

2. Preheat oven to 200℃. Heat the butter in the saucepan. Add leek and garlic and cook until the leek starts to soften, but not brown. Stir in flour and cook for 1 minute. Gradually add the reserved stock and milk, stirring constantly until sauce boils and thickens. Continue cooking a further 2 minutes. Remove from the heat.

Step 3

3. Stir the cooked chicken and the Wattie's frozen Chunky Mix
into the sauce. Spoon into a lasagne-style dish.

Step 4

4. For the mashed potato topping, boil potatoes in lightly salted water untill tender. Drain and mash, adding milk and butter, untill smooth and creamy. Spoon over the chicken and rough the top with a fork. Sprinkle over grated cheese.

Step 5

Bake for 15-20 minutes, until hot and golden.

Kraft Kitchen Tips!

For variation replace half the potatoes with kumara.

Made With

Chunky Mix

A chunky combination of carrots, cauliflower and broccoli.

Add To Shopping List

Add To Meal Planner

MY LISTS

CREATE NEW

Save to List

Cancel

319110:319110

Similar Recipes

Have you tried?