Chicken pot pie
Rustle up this chicken pot pie for an easy dinner. A family favourite, it can be made ahead and even frozen for another day to make mealtimes easy
Chicken stroganoff
Serves 4
Easy
Prep:
Cook:
Use chicken thigh fillets if you prefer in this chicken stroganoff, and use half-fat soured cream for a lighter version. Enjoy with pasta, mash or rice.
Skip to ingredients
- 2 tbsp olive oil
- 4 skinless chicken breastscut into chunks
- 2 onionsfinely chopped
- 4 garlic clovescrushed
- 1 tbsp sweet paprika
- 400ml chicken stock
- 4 tsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 200g soured creamor crème fraiche
- a large handful of parsleychopped
- ricemash or pasta, to serve
Nutrition: Per serving
- kcal425
- fat23g
- saturates7g
- carbs11g
- sugars9glow
- fibre3g
- protein43g
- salt1.69g
Method
step 1
Heat half the oil in a frying pan and fry the chicken pieces over a medium high heat, stirring frequently. until golden brown. Season and transfer to a plate.
step 2
Heat the remaining oil and lower the heat to medium. Fry the onion for 6-8 mins until softened but not golden, then stir in the garlic and paprika. Fry for a minute until fragrant, then pour in the stock, and add the Dijon and Worcestershire sauce. Tip in the seared chicken with any resting juices, and simmer for 5-6 mins until reduced slightly and the chicken is cooked through.
step 3
Over a low heat, stir in the soured cream until just combined to create a creamy sauce, and it’s just started to simmer. Scatter over the parsley and serve with rice, mash or pasta, if you like.
