A twist on a classic recipe that is great for leftovers. I used a pan that works on the hob and can also go in the oven to save on washing up, but you can transfer to an oven proof dish if you need to. You can use fresh chicken, just add in with the onion at the first step.
- 1 onion
- 2 tsp butter
- 3 cups of mixed frozen vegetables
- 350g chicken, cut into chunks.
- 1tbsp plain flour
- Salt and pepper
- 1 pint chicken stock
- 4 big potatoes
- oil
Finely dice the onion and soften in a pan with the butter. Add the frozen veg, then when that is softened, add the chicken until warmed through. While that is happening, finely slice the potatoes.
Stir in the flour to coat everything and season with the salt and pepper. Add the stock, simmer for 5 mins to thicken the sauce, stirring occasionally.
Arrange the sliced potatoes over the top of the mixture, alternating where they are so they are not overlapping too much. With a pastry brush coat with oil and sprinkle over some salt and pepper.
Cook in the oven for 30 mins or until the potatoes are crispy on the top. Check they are cooked through by sliding a knife through them in various points around the pan.
