1. Put the chicken breasts into a large saucepan with the onion, carrots, leeks, broccoli and bay leaves and cover with 750ml cold water. Bring to the boil, cover, and simmer for 15 minutes until the chicken and vegetables are tender.
3. Remove the chicken from the pan and slice. Drain off 300ml liquid (stock) and reserve or freeze for another recipe. Whizz the vegetables and the rest of the liquid in a food processor until really smooth.
4. Heat the remaining butter in a pan, add the flour and cook for 1 minute, then gradually whisk in the rest of the milk until the sauce is thick and smooth. Gradually stir in the thickened vegetable liquid, then add the sliced chicken and sweetcorn. Preheat the oven to 200?C/fan 180?C/gas 6.
5. Divide the chicken filling between either 6 individual ovenproof dishes or 1 large one (about 2 litres). Top with the mashed potatoes and parsnips and smooth the top with a fork. Bake individual pies for 20 minutes or a large one for 30 minutes, until bubbling.
Freeze leftover portions and reheat in the microwave for 4 minutes on high (900W) for an instant supper. You could vary the flavour by adding sliced mushrooms, leeks or a little bacon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (5935g)|
|Recipe Makes: 6|
|Calories from Fat: 11807 (88%)|
|Amt Per Serving||% DV|
|Total Fat 1311.9g||1749 %|
|Saturated Fat 826.7g||4134 %|
|Monounsaturated Fat 322.9g|
|Polyunsanturated Fat 48.3g|
|Cholesterol 3621.7mg||1114 %|
|Sodium 11272.7mg||389 %|
|Potassium 8895.5mg||234 %|
|Total Carbohydrate 268.7g||79 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 262.4g|
|Protein 198.2g||283 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 13436
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