500g boneless and skinless chicken thighs, cut into bite-sized pieces
300g white button mushrooms, quartered
1 Tablespoon olive oil
1 Tablespoon butter
1 large onion, finely diced
3 garlic cloves, minced
1 Tablespoon flour
1 cup low-sodium chicken stock
1 teaspoon dijon mustard
1 Tablespoon crème fraîche
Bunch of flat-leaf parsley, chopped
Salt & freshly cracked black pepper
What to do
Pre-heat oven to 180°C (or 350°F).
Heat oil in fry pan on medium-high, add chicken and fry until brown all over. Add mushrooms, sauté for 5mins, and season with salt & pepper. Remove from heat and set aside.
Lower heat to medium, add butter, onion and garlic. Cook for about 10mins until onions have softened. Stir in flour and cook until butter has been absorbed.
Slowly pour in stock, stirring to make sure it’s smooth and free of lumps. Return chicken and mushrooms to pan, and simmer for about 10mins until sauce has thickened.
Take pan off heat and stir in mustard, crème fraîche and parsley. Season generously with pepper. Divide filling into individual pots, leaving enough room for potato on top.
500g floury potatoes, peeled and quartered
100ml warm milk
1 slice of tomato per pie
1 cup grated cheddar cheese
What to do
Boil water in large pot with teaspoon of salt, add potatoes and boil for about 15mins until soft. Drain and return potatoes to pot, cover with lid, and steam for about 5mins.
In a large bowl, use masher or fork to crush the potatoes. Slowly add milk while whisking, adding just enough milk for a smooth mash. Season with salt & pepper.
Spoon some mashed potatoes into each pot, place tomato slice on top, and sprinkle cheese over. Bake for around 15mins, until cheese is crispy and golden brown.
Source: Renee Matthee – My own recipe – I taste and add!!
TRIED AND TESTED