Fisherman's chicken pie
Inspired by a classic fish pie (with a cheddar mash topping, dill and lemon), this pie swaps the fish for chicken. Ultra cosy and comforting.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Pie dish
- Oven
- Stove
- Saucepan
- Skillet
- Colander
- Potato masher
- Chef's knife
- Cutting board
- Microplane
- Grater
- Mixing bowl
- Wooden spoon
- Measuring cup
- Kitchen scale
- Baking dish
Ingredients
- 250ml dry white wine
- 250ml chicken stock
- 650g chicken thigh fillets, chopped into chunks
- ½ leek or 1 fennel bulb, sliced
- 40g unsalted butter
- 40g plain flour
- 75g frozen peas
- 20g dill, chopped
- Finely grated zest 1 lemon
- 3 large floury potatoes, such as maris piper or king edward, roughly chopped
- 100ml whole milk
- 30g unsalted butter
- 150g mature cheddar, coarsely grated
- 30g flaked almonds
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