By Dinah Crowe :: G-Fresh

CHICKEN & LENTIL PIES

:: Makes 8 individual pies ::

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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

Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

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