Preparation: 25 minutes
Cooking: 30 minutes
Baking dish: 27 x 18 cm
- Ingredients :
° 1 onion finely chopped 200 g
° 2 carrots, thinly sliced 200 g
° 1 tablespoon olive oil 15 ml
° 1 pinch salt [optional] 0.2 g
° Pepper to taste [optional]
° 1/3 cup frozen peas 40 g
° 2 cups homemade boiled chicken
° 2 tablespoons unsalted butter 28 g
° 3 tablespoons white flour (all-purpose) 24 g
° 375 ml 1 1/2 cups homemade chicken broth
° 2 potatoes, peeled and grated 400 g
° 1 1/2 cups cheddar cheese, grated 120 g
before starting
Make sure the chicken is already cooked.
- Method :
Preheat oven to 190°C / 375°F.
Prepare vegetables: Finely chop the onion. Peeled carrots & cut them to thin tranches.
Heat the oil in a frying pan on medium heat. Add the onions and carrots and sauté for 5-6 minutes until they are soft. Season with salt and pepper, then add the peas and chicken pieces. Heat everything for 3-4 minutes until it warms up, then pour it into a baking dish.
While the vegetables are cooking, heat the butter in a saucepan over medium heat, add the flour and cook for 2 minutes, stirring constantly. Slowly add the broth, stirring, until it boils. Cook for a few minutes until the sauce thickens. Pour the sauce over the chicken and vegetable mixture.
Peel and grate the potatoes using a wide grater. Put it in a bowl and add the grated cheese. Mix everything well and place it on top of the rest of the preparation in a baking dish. Place the dish in the oven immediately after this step to prevent the potatoes from turning brown on contact with air.
Bake in the middle of the oven for 30 minutes. For a golden crust, put the oven on the grill for the last two minutes. to serve.
ENJOY
