There are many variations you can make here so I’ve written in the options/substitutes where I can but it’s a very flexible recipe so you can adapt it your own way.
Ingredients
Filling:
- 2-3 chicken breasts
- 1 onion OR 1 leek
- 1 large or 2 small garlic cloves crushed/chopped
- Optional: mushrooms
- 50g butter
- 2tbsp plain flour
- 300ml milk
- 1 chicken or beef stock cube (I use beef for more flavour)
- 100ml boiling water
- Ground nutmeg (optional)
- Salt
- Pepper
- Small handful of fresh parsley, chopped
Topping or side dishes:
- Ready rolled shortcrust pastry OR
- Ready rolled puff pastry OR
- Potatoes for mashing
Method
- Cook the chicken in a frying pan and set aside
- In a new pan, heat a little olive oil and cook the onions and garlic on a medium heat
- When soft, add the butter and once it’s melted, sprinkle over the flour
- Combine into a paste and add the stock cube with the water
- Gradually add the milk while whisking/stirring and make sure it stays thick (you don’t have to use all of the milk)
- Season with salt, pepper and nutmeg
- Once you’ve reached your desired consistency, add the chicken back in and simmer for 10mins.
- At this point you can either cook your pie crust or mash your potatoes
- You can either put the pie crust on top, cover with potatoes and cook in the oven for 20mins or serve with potatoes on the side.