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 ?
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.
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
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How do I make it ?
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.
2. Preheat oven to 200°C. 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.
3. Stir the cooked chicken and the Wattie's frozen Chunky Mix into the sauce. Spoon into a lasagne-style dish.
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.
Bake for 15-20 minutes, until hot and golden.
Kraft Kitchen Tips!
For variation replace half the potatoes with kumara.