Post by Caz on May 27, 2015 9:56:38 GMT
Ing
Around 2 large or 3 smaller chicken breasts, (aldi do the chunks cut up which i used but will wok the same however)
1 Large onion
2/3 gloves of garlic
3 large carrots
Frozen peas/however many you like really
2/3 large potatoes (depending on the size of pie dish you are using)
Around Half a punnet of closed cup muchrooms, cut into chunks
Around 250ml skimmed milk
1 1/2 chicken stock cubes and 1 veg stock cube (a little strange i know but works really well)
Salt And Pepper and a little rosemary and thyme to taste (fresh or dried will work fine)
This recipe can be adapted to suit most budgets i find getting most of my ingredients from aldi i can budget really well!!
Recipe:
Diced onions, crush and chop garlic and pop in the frying pan with a little fry light heating gently to brown.
Dice Chicken and add to the frying pan.
Make up your chicken stock and pour in the 250ml of milk, to make a little thicker you can add some cornflour but be careful of syns.
Pop the chicken, garlic and onions into a pan and add stock/milk mix. Cover the pan and put on a low heat.
Chop Carrots and boil in a pan with the frozen peas, once boiling add the vegetable stock cube.
Slice potatoes into thin strips in order to place on top of your hotpot.
Once carrots and peas are about half way cooked, drain and add to chicken. Heat gently for around another 10 minutes on a very low heat, add rosemary and thyme to the mix. Pour into pie or casserole dish.
Layer your thin potato slices on top of your hotpot. Spray and cover with frylight i use a little ground pepper and sea salt to flavour.
Then cook on 150 for around 20 minutes or until potatoes are browned.
synfree on extra easy if using milk as hex a
Around 2 large or 3 smaller chicken breasts, (aldi do the chunks cut up which i used but will wok the same however)
1 Large onion
2/3 gloves of garlic
3 large carrots
Frozen peas/however many you like really
2/3 large potatoes (depending on the size of pie dish you are using)
Around Half a punnet of closed cup muchrooms, cut into chunks
Around 250ml skimmed milk
1 1/2 chicken stock cubes and 1 veg stock cube (a little strange i know but works really well)
Salt And Pepper and a little rosemary and thyme to taste (fresh or dried will work fine)
This recipe can be adapted to suit most budgets i find getting most of my ingredients from aldi i can budget really well!!
Recipe:
Diced onions, crush and chop garlic and pop in the frying pan with a little fry light heating gently to brown.
Dice Chicken and add to the frying pan.
Make up your chicken stock and pour in the 250ml of milk, to make a little thicker you can add some cornflour but be careful of syns.
Pop the chicken, garlic and onions into a pan and add stock/milk mix. Cover the pan and put on a low heat.
Chop Carrots and boil in a pan with the frozen peas, once boiling add the vegetable stock cube.
Slice potatoes into thin strips in order to place on top of your hotpot.
Once carrots and peas are about half way cooked, drain and add to chicken. Heat gently for around another 10 minutes on a very low heat, add rosemary and thyme to the mix. Pour into pie or casserole dish.
Layer your thin potato slices on top of your hotpot. Spray and cover with frylight i use a little ground pepper and sea salt to flavour.
Then cook on 150 for around 20 minutes or until potatoes are browned.
synfree on extra easy if using milk as hex a
