Chicken & spinach pie with potato topping
30/8/2009
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Ingredients
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| 2 tbsp | Olive oil |
| 1 | Onion |
| 4 | Chicken breasts |
| ¼ cup | Flour |
| 1 cup | Milk |
| 1 cup | Chicken stock |
| 150 g | Spinach |
| 1 | Lemon |
| 1 to taste | Salt & freshly ground pepper |
| 800 g | Agria potatoes |
| 100 g | Feta cheese |
| 2 tbsp | Fresh parsley |
Directions
- Preheat oven to 180 deg C. Heat oil in a saucepan and gently cook chopped onion for 5 minutes. Set aside. Brown chicken (cut in 1.5cm cubes) in the same pan in batches and set aside.
- Stir flour into the oil remaining in the pan to form a smooth paste. Add a little more oil if needed. Add milk, stirring to form a smooth sauce, then add stock and simmer for 5 minutes.
- Return chicken and onion to the pan and stir in chopped spinach and rind from one lemon. Season with salt and pepper to taste.
- Cool, then spoon into a 2-litre pie dish and top with mashed potato. Sprinkle with feta.
- Bake pie for 40 minutes until the topping is golden brown. Sprinkle with parsley and serve.
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