Chicken Polka Pie

Left-over cooked chicken can be used for this dish, but if you are buying ready-cooked chicken pieces, you will need 3 with a total weight of about 600 g (1 1/4 lb) in order to have 350 g (12 oz) meat when all the' skin and bones have been removed.


serves 4
350 g (12 oz) boneless cooked chicken, cut into bite-sized pieces
1 kg (2 lb) potatoes
100 g (4 oz) frozen mixed vegetables with sweetcorn
300 ml (1/2 pint) packet parsley sauce mix
300 ml (1/2 pint) milk
1 teaspoon Worcestershire sauce
pinch of freshly grated nutmeg
freshly ground black pepper
3 hard-boiled eggs, chopped
40 g (1 1/2 oz) margarine or butter
75 g (3 oz) Cheddar cheese, grated
25 g (1 oz) flaked almonds (optional)


1. Cook the potatoes in boiling salted water for about 15 minutes until tender but still firm. At the same time, cook the frozen vegetables according to packet directions.

2. While the potatoes and vegetables are cooking, make up the parsley sauce with the milk according to packet directions. Stir in the Worcestershire sauce, nutmeg and salt and pepper to taste.

3. Drain the frozen vegetables and fold into the sauce with the chicken and hard-boiled eggs. Simmer over very gentle heat until the chicken is thoroughly heated through, stirring occasionally.

4. Meanwhile, drain the potatoes and, when cool enough to handle, slice thickly. Grease a shallow flameproof dish with 15 g (1/2 oz) margarine. Heat the grill to high.

5. Pour the chicken mixture into the dish and level the surface. Place the potato slices on top, overlapping them so that they cover the chicken mixture completely. Dot with the remaining margarine and sprinkle with the cheese.

6. Place under the heated grill for 7-10 minutes until crisp and golden brown. Sprinkle the flaked almonds over the top, if using, and replace under the grill until the almonds are lightly toasted. (J] Serve at once, straight from the dish.

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