Shallow fry the leeks, carrot and celery in the butter. Add the chicken pieces and cook for further 5 minutes, season with salt and pepper. Stir in the mushrooms, pour the mushroom stock and reduce. Add the cream and reduce again until thickened, mix in the walnuts and chopped parsley. Pour the mixture into an oven proof dish. Make the dried mashed potatoes according to the instructions on the packet and mix in the gorgonzola cheese, along with a knob of butter and season well. Carefully spread the mashed potatoes over the chicken mixture. Bake the pie in a hot oven until mash is golden brown. Serve accompanied with a nice fresh crisp salad.


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