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Creamy chicken primavera cottage pie recipe
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Creamy, meaty, and delicious chicken primavera cottage pie topped with fluffy mashed potatoes and cheddar cheese.
Ingredients:
  • 2 large (about 300g each) chicken breast fillets
  • 1kg sebago (brushed) potatoes, peeled, cut into 4cm pieces
  • 70g butter, chopped
  • 250ml (1 cup) milk
  • 4 green shallots, thinly sliced
  • 40.00 ml plain flour
  • 1 tsp Chicken Stock Powder
  • 195g (1 1/2 cups) frozen mixed vegetables (carrots, peas and corn), thawed
  • 40g (1/2 cup) coarsely grated cheddar
Instructions:
  • Preheat your oven to 200C (180C fan forced) and generously grease a 20cm square baking dish.
  • In a saucepan, gently poach the chicken in cold water until cooked through. Save 250ml (1 cup) of the cooking liquid. Transfer the chicken to a cutting board and slice it into thin pieces.
  • Place the potato in a large saucepan and cover with cold water, then bring to a boil over medium-high heat. Cook for 15 minutes until tender, then drain well. Return to the pan and cook over medium heat until excess liquid evaporates. Remove from heat and mash the potatoes. Stir in 40g of butter and 60ml (1/4 cup) of milk until well combined. Season to taste.
  • In a large, deep frying pan over medium heat, melt the remaining butter. Add the shallot and cook for 2 minutes until soft. Sprinkle with flour and cook for 1 minute. Gradually add reserved cooking liquid and remaining milk, stirring well after each addition. Stir in the stock powder and simmer for 2 minutes. Add the chicken and vegetables and cook for 1 minute until heated through. Season to taste.
  • Transfer the mixture into the prepared dish, layer with mashed potato, sprinkle generously with cheese, and bake until golden brown, about 20-25 minutes. Serve hot and enjoy.

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