It’s that time of year again where comfy food is required and hungry kids in from school looking to be nourished ! My older guy started school this year and he’s starving when he gets in the door, barking orders.
Pies are a great way to cook ahead for busy mums and great for disguising goodies that most kids unfortunately eat with their eyes ! Like broccoli and mushrooms .
I prefer a potato topping on this but can also be topped with flaky or puff pastry .
In our house during the week we don’t eat together so it’s like cooking for the three little bears , sometimes . I make small pies for the 16 month old in ramekins, others in a bigger dish for the school goer and daddy gets obviously a big bowl ! I make extra and freeze them , so handy .
For the chicken I find it great to poach a whole chicken with some chopped vegetables and herbs and then you get a delicious stock as well , alternatively you could roast the chicken and make a stock from the carcase.
Chicken , broccoli and mushroom pie.
Ingredients .
2 oz butter.
1 large onion, sliced thinly.
2 cloves garlic, grated.
100ml white wine.
2 oz plain flour.
450ml chicken stock.
175ml creamy milk.
150g broccoli , chopped into small florettes.
Little extra virgin olive oil.
1/2 punnet Button Mushrooms, quartered.
4-450g cooked chicken , chopped.
1 tblsp tarragon or flat leaf parsley.
Sea salt/ grd black pepper.
Creamy mashed potato.
Method.
Pre heat oven 180 oc.
Melt the butter in a large sausepan or deep sauté pan, add sliced onion and grated garlic . Cook over a gentle heat until soft. Add white wine and reduce . Add flour and cook for about 2 mins stirring , over a lie heat to cook out the flour .
Gently add stock stirring until nice and glossy and smooth , add creamy milk . Turn up the heat slightly and stir until thickened . Add broccoli and chopped chicken , season well and taste .
Fry mushrooms in a little extra virgin olive oil in a pan until lightly golden , add to chicken with the tarragon , stir gently . Place mix in your oven proof serving dish/ dishes ! Cover with the creamy mashed potato .
To cook , place on a baking sheet and bake fir 30 mins or until golden and bubbly !
To cook later , cook completely before leaving in fridge or freezer .
