Chicken Butter Bean Tarragon & Leek Pie
|Vegetable oil||1 Tablespoon|
|Boneless and skinless chicken breasts||2|
|Leeks||2 , sliced|
|Mushrooms||250 Gram, sliced|
|Plain flour||2 Tablespoon|
|Semi skimmed milk||600 Milliliter|
|Chopped tarragon||2 Tablespoon|
|Cheddar cheese||60 Gram, grated|
|Canned butter beans||400 Gram, drained, rinsed|
|Ground black pepper||To Taste|
|Floury potatoes||750 Gram, cooked and mashed|
Preheat the oven to 200°C/400°F/Gas 6.
Heat the oil in a heavy-based saucepan.
Add the chicken, leeks, and mushrooms, and stir-fry over a medium heat for 4-5 minutes, until the chicken begins to brown.
Stir in the flour and gradually add 450ml (3/4 pint) of the milk.
Gently bring the mixture to the boil, stirring until thickened.
Stir in the tarragon, half the cheese, and the butter beans, and season well.
Transfer the mixture to an ovenproof dish.
Mix together the mashed potatoes, remaining milk, butter, and remaining cheese.
Pipe or spoon the potato over the chicken mixture.
Transfer the dish to the preheated oven and bake for 20-25 minutes, until the pie is golden and bubbling.