This meal is a great way to use up any leftover chicken from a roast dinner. You will all know that I love creating meals which use up any leftovers. Using leftover not only saves money and reduces waste but makes delicious meals.
This week I am sharing with you a recipe which is a twist on a chicken cottage pie.
We love cottage pie but I wanted to do something a bit different and steer away from the stock/gravy sauce. In this dish I have used a soup as a sauce. Not only is it a quick and easy way to create a sauce for a meal but it is so flavoursome!
This is what I did...
Chicken and Mushroom Cottage Pie
500g leftover chicken
250g chestnut mushrooms, halved and sliced
1 onion, chopped
1 large carrot, grated
750g potatoes, chopped
1 tin cream of mushroom soup
1 - Place the potatoes in a pan of boiling water and simmer for 25 - 30 minutes or until soft
2 - Heat the oil in a large pan and gently fry the onions over a medium heat for 5 minutes
3 - Add the mushrooms, onions, chicken and grated carrots and cook for 10 minutes
4 - Pour over the soup and add half a tin of water and mix thoroughly
5 - Bring to the boil and simmer for 10 minutes
6 - Once the potatoes are soft, drain and mash
7 - Place the chicken and sauce in a serving dish and top with the mash potato
8 - Place under a high grill for 5 minutes or until the top has browned off
This meal can be served as it is or with some extra vegetables on the side. If you have any leftover vegetables they can also be added to the chicken and mushroom sauce. That is the beauty of this recipe, any leftovers that you may have can be added. This will save you money and reduce food waste.