You might read this recipe and think that I am being really stingy with my meat, and you’re probably right, but I swear when you eat this it seems like you have plenty. I try to cook as economically as I can, and it’s no secret that food prices have rocketed over the last 12 months; so any tips I can share with you to make your food last longer should help you those pennies in your pocket a little longer. The trick here is how you slice your chicken. Usually with this kind of dish one would tend to cut their chicken into chunks; however I realised if you slice the chicken very thinly then you get a lot more visible pieces than if it were cut into chunks. I only used 1 chicken breast in this recipe (and some butternut squash I had left over from my previous blog) and it made 4 very substantial dinners, each with 5-6 large slices of chicken. So next time you are making a curry, pie or fajitas just try slicing the chicken very thinly and see how much meat you will appear to have!
– 1 large leek – roughly chopped
– 1 tbsp olive oil
– 2 x chicken breasts – thinly sliced, or use 1 chicken breast and 250g butter nut squash.
– 200g mushrooms – roughly sliced
– 5 baby mushrooms – peeled and quartered
– 1 stalk celery – finely sliced
– ¾ pint semi skimmed milk
– 2 tbsp corn flour
– 1 chicken stock cube
– 1 heap tsp wholegrain mustard
– 1 tsp dried thyme
– 550g potatoes – thinly sliced
– Grated cheese
– Black pepper
Preheat the oven to 200’C
Heat the olive oil in a large frying pan and fry the onions for 7-8 minutes until they have softened. Add the leeks, mushrooms, chicken and celery and fry for another 7-8 minutes until the vegetable have softened; stirring regularly.
Heat a pan of boiling salty water and cook the potatoes for 10 minutes so they start to soften
In the meantime, make the sauce by heating the milk in a saucepan on a medium heat until it is steaming
Make a paste out of the flour and a little water and stir into the milk. Continue to stir until it has thickened and then stir in the stock until it has dissolved.
Add the mustard and season to taste.
Stir together the sauce, chicken and vegetables and pour into a pie dish.
Lay the sliced potatoes on top and then finish off the grated cheese and freshly ground black pepper
Bake for 45 minutes until golden and crispy and enjoy with seasonal vegetables.