Vegetable and Chicken Pie

Great for using up odds and ends in the fridge.

Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Vegetable and Chicken Pie

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    1 1/2 oz (40 g), plus one large knob butter 7 oz (200 g) tub creme fraiche
    1 Fairtrade red pepper, thinly sliced 5 1/2 oz (150 g) green beans, cut into 2 cm ( 3/4 in) pieces and blanched
    1 leek, sliced 8 oz (225 g) cooked chicken, sliced(or 2-3 chicken thigh fillets, cooked)
    1/4 tsp Fairtrade ground turmeric 1 lb. large potatoes, peeled and cut into large chunks
    1 1/2 oz (40 g) plain flour large knob of butter
    8 fl oz (250 ml), plus 4 to 5 Tbsp. milk salt and fairtrade pepper


    Prep: 10 min Total: 60 min
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    • 1

      Preheat the oven to 200°C/400°F/Gas Mark 6. Cook the potatoes in boiling salted water until tender. Then drain and mash them with the butter and enough milk to make a thick mash. Season with salt.

    • 2

      Melt the butter in a large pan. Add the pepper and leek, and cook for 3–4 minutes until soft.

    • 3

      Stir in the turmeric, cook for a minute, then add the flour and cook for a further 2–3 minutes.

    • 4

      Pour in the milk slowly while stirring constantly and cook for 4–5 minutes until thickened.

    • 5

      Add the creme fraiche, green beans, and cooked chicken, and mix well.

    • 6

      Season well and pour into a small ovenproof dish and cover with mashed potato.

    • 7

      Place in the oven and cook for 25 minutes until hot.

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