Directions
- 1Layer onion, sweetcorn and peas into an oven safe dish, with the chicken, seasonings, salt and pepper, give it a stir.
- 2Make a well in the middle, place the Boursin there and pour over hot chicken stock, cover and cook for 40 minutes at 200°C.
- 3Make the mash with milk and 1/2 the cheese.
- 4Remove chicken from oven, stir and spoon out some sauce, set aside.
- 5Top the chicken with mash, I used a ice-cream scoop to make mounds, finish with the remaining cheese and bake again for 10-15 minutes.
- 6Warm the sauce, and serve poured over the pie.
Ingredients
- 500 g chicken breast
- 100 g frozen peas
- 100 g frozen sweetcorn
- 1 onion
- 1 Boursin Garlic & Herbs
- 300 ml chicken stock
- 1 tsp paprika
- 1 tsp garlic granules
- 1 tsp italian herbs
- 800 g potatoes
- 150 ml semi skimmed milk
- 50 g cheddar
Equipment
oven safe dishspoonice-cream scoop
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