Hearty Chicken and Parsnip Pie
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
Preparation
Kitchen utensils
1 Pot mit Deckel, 1 große Bowl, 3 Small bowls, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 1 Piping bag, 1 Bamboo sushi mat, 1 Paper towel, 1 Small pot, 1 Sieve, 1 Kitchen towel, 1 weiter Pot, 1 flache Casserole dish, 1 Fork, 1 Wooden spoon, 1 Slotted spoon
Preparation steps
1.
Heat the oven to 200C (180C in a fan oven), 400F, gas 6.
2.
Put the parsnips and potatoes together in a pan covered with salted water. Bring to the boil and simmer for 20 minutes until they are tender.
3.
Meanwhile, warm the olive oil in a large skillet (frying pan) and add the chicken and fry for 5 minutes.
4.
Add the leeks and cook for 5 more minutes.
5.
Stir in the garlic and mushrooms and cream and warm through. Let the mixture bubble so that the sauce thickens slightly.
6.
Drain the potatoes and parsnips, return to the pan and mash until smooth. Beat in the butter and milk.
7.
Divide the chicken mixture between 4 individual ovenproof dishes and top each one with one quarter of the potato mixture.
8.
Bake for 30 minutes until golden.
