Using a bachelor’s handbag as a shortcut, the cookbook author shares a cheesy chicken and leek potato bake, a chicken and bacon pie and a rich baked pasta
A store-bought roast chicken is one of my favourite shortcuts, because it’s ready to be shredded and made into something new. These three recipes are perfect examples.
No cooked chook? As a rough guide, two to three cups of shredded cooked chicken is equivalent to two large chicken breasts or four to six chicken thighs, depending on size.
Comforting and creamy, this simple and delicious traybake comes with a warning: be very careful not to eat the whole damn thing in one sitting.
1kg baby potatoes
2 tbsp extra-virgin olive oil
1 tbsp unsalted butter1 large leek, white part only, trimmed, halved lengthways and finely sliced3 garlic cloves, crushed1 tbsp plain flour
1 tsp chicken stock powder mixed with 80ml water250ml full-cream milk
150ml thickened cream
525g cooked shredded chicken
50g freshly grated parmesan125g freshly grated tasty cheese, plus extra for toppingSalt flakes and black pepper
Crisp green salad or steamed greens, to serve
Bring a large saucepan of salted water to the boil. Add the potatoes and cook for 10–12 minutes, until just tender when pierced with a knife. Drain and allow to cool slightly. Once cool enough to handle, slice into thin rounds and set aside.
Meanwhile, make the creamy chicken filling. Heat the olive oil and butter in a large frying pan over medium heat. Add the leek and cook, stirring occasionally, for four to five minutes, until softened. Add the garlic and cook for a further minute, until fragrant. Stir in the flour and cook for a minute, then pour in the chicken stock and cook, stirring, for two or three minutes. Slowly whisk in the milk and cream until smooth. Simmer for three or four minutes, until thickened. Add the chicken and cheeses and stir until the cheeses have melted and the sauce is creamy. Season well with salt and pepper.
Preheat the oven to 200C fan. Grease a 25cm × 20cm baking dish.
Spread half the chicken filling over the base of the dish, then follow with a layer of potato slices. Season lightly with salt and pepper. Repeat with the remaining chicken filling and potato slices.
Cover the dish tightly with foil and bake for 25 minutes. Remove the foil, scatter the extra tasty cheese over the chicken and potato filling. Increase the oven temperature to 220C fan – or turn on the grill – and return the dish to the oven for 10–15 minutes, until the top is golden and bubbling. Allow to rest for five minutes before serving.
This is perfect with a salad or steamed greens on the side.
With golden puff pastry on top and a rich and savoury filling underneath, this pie comes together easily , and you still get that homely feel.
1 frozen shortcrust pastry sheet, thawed (optional, for the base)1 frozen puff pastry sheet, thawed 1 egg, whisked, for egg wash
1 tbsp extra-virgin olive oil 3 bacon rashers, chopped1 leek, white part only, finely sliced2 garlic cloves, finely chopped 2 celery stalks, finely chopped 1 large carrot, diced1 tbsp unsalted butter
1 tbsp plain flour1 tsp dijon mustard
250ml chicken stock
200ml thickened cream350g cooked shredded chicken155g frozen peas
1 tbsp chopped flat-leaf parsley or thyme leaves
Salt flakes and black pepper
For the filling, heat the olive oil in a large frying pan over medium heat. Add the bacon and cook for 3–4 minutes, until lightly golden and crisp. Add the leek, garlic, celery and carrot and cook for six to eight minutes, until softened.
Add the butter and flour and stir for one minute to form a paste. Add the mustard, then gradually whisk in the stock and cream until smooth and slightly thickened. Stir in the chicken, peas and herbs. Season generously with salt and pepper and simmer for three to four minutes, then remove from the heat and let cool slightly.
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Preheat the oven to 200C fan. Grease a 20cm × 30cm baking dish or pie dish.
