CHICKEN AND SWEETCORN PIE (TRIED AND TESTED 5/5)

CHICKEN AND SWEETCORN PIE

WHAT YOU NEED TO MAKE:

2 chicken breast fillets
1 small carrot
½ small onion
¼tsp mixed dried herbs
200g peeled potatoes, cut into chunks
225g peeled butternut squash, cut into chunks
75ml full-fat milk
15g butter
15g flour
200g can sweetcorn, drained
25g Cheddar, grated



HOW TO MAKE:

1.Poach the chicken in 200ml water for 20 minutes with the carrot, onion and herbs. Remove the chicken and carrot and set aside. Discard onion. Boil liquid until reduced to 200ml. Purée with the carrot to make a chicken stock.


2.Boil the potatoes and squash until tender and mash with 1tbsp milk.


3.Preheat the oven to 200C/180C Fan/Gas 6. Melt butter in a pan, remove from heat and stir in flour. Whisk in stock and remaining milk. Heat until boiling, while whisking.


4.Cube chicken and put in a pie dish with sauce and sweetcorn. Top with the mash and sprinkle with cheese. Bake for 15 minutes.