CHICKEN AND MUSHROOM SPUD PIES (TWICE BAKED POTATOES)
This was an easy and slightly different dish to put together. I originally found this recipe in the October 2008 copy of BBC Good Food Magazine and since I am a mushroom lover I knew I had to try it. I used part of a a store bought rotisserie chicken that we had made sandwiches of the day before and that showed at this is a good recipe for using up leftovers. When I make it next I will experiment with adding some more herbs to the mushroom and chicken method and maybe a bit of Dijon mustard.
Provided by Sarah_Jayne
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Microwave the potatoes for 10 minutes on high, turning after 5 minutes and preheat the oven to 400 degrees.
- Meanwhile, heat the oil in a frying pan and then fry the mushrooms over a high heat until golden.
- Stir in the cornflour, gradually add the 3 1/2 ounces milk, then simmer to a smooth sauce.
- Season to taste, then stir in the chicken and parsley.
- Scoop most of the potato from the skins and then mash with the remaining milk and some seasoning.
- Spoon the chicken filling into the shells, top with the mash and then bake for 10 minutes until golden and the skins have crisped up a little.
- Serve with green veg or a salad.
Nutrition Facts : Calories 263.4, Fat 5.6, SaturatedFat 1.7, Cholesterol 41.9, Sodium 61.9, Carbohydrate 34.8, Fiber 3.5, Sugar 2.4, Protein 19.5
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