By Dinah Crowe :: G-Fresh
CHICKEN & LENTIL PIES
:: Makes 8 individual pies ::
INGREDIENTS
1kg chicken thigh
3T plain flour
1T chicken casserole seasoning
2T olive oil
3 sticks celery finely diced
2 carrots finely diced
185g french lentils
400g tin chopped tomatoes
2C water
3 sprigs thyme
4 large potatoes
25g butter
grated cheese for topping
METHOD ::
Peel your potatoes, dice and place in saucepan covered with water and bring to the boil until soft and you can put a skewer through with ease. Drain, then add in your butter and seasoning then mash and set aside.
Place chicken thigh, flour and G-Fresh chicken casserole seasoning in a bag and shake to coat. Heat oil in your heavy base saucepan then sear your chicken thigh so you get that golden outer. Set aside on a plate and sauté your vegetables in the same pan. Add in your rinsed lentils, tomato, water and thyme and stir to combine. Add back into the pan your chicken thigh, place a lid on a simmer for an hour, stirring occasionally until your chicken is tender and falling apart.
Spoon chicken and lentil mix into your 8 ramekins. Spoon your mash potato over the top. Sprinkle some grated cheese then bake in a moderate oven for 20mins until golden. Serve with a green salad.
Enjoy!
Dinah x
