chicken and mushroom pie recipe with mashed potato topping

This chicken and potato pie recipe has a mashed potato topping which will brown in the oven and give a delicious crispy topping to add to the tasty pie filling. I use cheese and Hellman’s mayonnaise in my mashed potato recipe just to make the mash a bit more exciting. Spoon the chicken, mushroom, and sauce mixture into a casserole dish, top with the mashed potatoes, use a fork to create stiff peaks in the potatoes, then bake in a medium-hot oven, about 190 C or 350 F until the peaks of the potatoes are browned and mixture is bubbling - about 15 minutes or so. Preheat the oven to 200°C (400°F, gas mark 6). Once the sauce has thickened, place on a very low heat. Meanwhile, in a large saucepan, cover the potatoes and parsnips with cold water and bring to a boil. Method. Top with the mashed sweet potato (reserve the pan) and sprinkle over the panko breadcrumbs. Chicken and potato pie . This is your sweet potato topped chicken & mushroom pie 600 g chicken thigh fillets, trimmed, cut into 4 cm pieces 1 leek, trimmed, halved and sliced 100 g bacon rashers, chopped 140 g mushrooms, sliced ¼ cup dry red wine Bit of plain flour ½ cup chicken stock About ½ cup cream 50 g spinach For the potato topping 700 g potatoes, peeled, chopped 50 g butter, chopped ¼ cup milk Method Heat the butter in a large saucepan, add the onion and cook over a medium heat for 5 mins. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Add the cooked Add the pie filling to an oven-proof dish. The creamy chicken filling is spiked with sherry and the potatoes are mashed with olive oil in this healthy shepherd's pie recipe. Serve with a green salad with balsamic vinaigrette and crusty bread. To make individual pies, use six 10-ounce ramekins. Put the dish in the oven and cook for 10-15 min or until golden and bubbling. Leftover pie. Cook over moderately high heat until very tender, about 15 minutes.

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