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Beryl's chicken pie recipe

  • Serves 4
  • 1 hr to prepare and 45 mins to cook
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Customer recipe by Patricia Knott
Added 68 months ago

Beryl’s chicken pie This was always a favourite on a Monday after the roast chicken dinner on a Sunday. Made with the chicken leftovers, not so much a pie but a chicken version of Cottage Pie. Still make it today and still love it as much!

1 leftover chicken 1 chicken stock pot Milk Tin condensed chicken soup Cornflour Salt & pepper Frozen mixed vegetables Mashed potatoes Buttery cabbage or Brussel sprouts Pick the carcass clean of leftover chicken and chop into bite size pieces. Put the bones in a saucepan with a Knorr chicken stock pot made up as directed, and simmer quite vigorously until reduce by half. Strain stock and set aside. In a saucepan mix 2 heaped tablespoons of cornflour with milk until dissolved. Add stock and chicken soup to saucepan and heat, when gently simmering, slowly add dissolved cornflour to saucepan stirring all the time, when thickened, simmer for 5-7 minutes stirring occasionally. Season with salt and pepper. If the sauce is too thick, add some milk to thin out or if too thin, add more dissolved cornflour and simmer again until thickened and cooked out. Add chopped cooked chicken and stir. You can either add the mixed veg (as much as you like but sort of twice as much veg as meat) and heat gently until simmering again, or if in a rush while sauce is thickening, placed mixed veg in a saucepan with water, bring to the boil for a couple of minutes, strain and then add to the chicken and sauce. The consistency should be that you can move the chicken and veg easily in the sauce, like a very thick soup. Once heated, pour sauce, chicken and veg into a dish (similar to that used for a Cottage pie) and top with mashed potatoes. Pop under a hot grill until browned and serve with buttery cabbage or Brussels.

This can be made in advance and left in the fridge. To reheat, pop in a pre heated oven 180 degrees for about an hour or until sauce just starts to bubble over top of dish. I can’t be more specific with weights etc as my Mum never used to weigh anything!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • One Leftover chicken
  • One Knorr Chicken Stock Pot
  • One Tin condensed chicken soup
  • 1lb Mashed potato
  • Half Bag frozen mixed vet
  • Two Tbsps cornflour
  • One Quarter pint milk

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