Best Chicken Mash Pie Recipes

CHICKEN PIE AND MASH

Steps:

• Preheat the oven to 200C/400F/Gas 6. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. Add the mushrooms and continue to fry until the chicken is golden-brown.
• Remove the chicken and mushrooms from the pan and set aside. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Remove from the heat and set aside with the chicken and mushrooms.
• Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste
• Mix the milk and stock together in a jug, then add the nutmeg, white pepper and salt, to taste. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened.
• Peel the potatoes and put into saucepan filled until covering potatoes with water. boil until potatoes soft.
• Remove the potatoes from the saucepan with a colander and with a potato masher mash the potatoes until no lumps are left.
• Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cool. Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Brush the top of the pie with beaten egg and cut some leaf shapes out of the left-over pastry to decorate the top of the pie.
• Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top.

CHICKEN MASH PIE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Chop the potato into chunks, then boil until tender. Drain and mash with a little seasoning, butter and milk.
• Prepare veg as appropriate (boil sweetcorn/beans, fry mushrooms etc)
• Put oil in pan. Cut chicken into chunks and fry until tender, set aside. Add onion and garlic and fry. When done, add chicken onions and garlic to veg.
• For sauce: Melt the butter in a saucepan, stir in the flour and cook for about half a minute, stirring constantly until it has formed a thick smooth paste
• Mix the milk and stock together in a jug, season to taste. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about two minutes or until the sauce has thickened.
• Pour sauce over chicken and veg misture, mix well and spoon into pie dish. Add mash ontop and cook in the oven for 20 minutes, or until golden brown on top.