Ingredients
1 breast of chicken, chopped into pieces
1 small carrot, diced
30g butter
30g plain flour
125ml milk
25g peas
1 large cooked potato, sliced
olive oil
Place the chopped chicken and diced carrot in a saucepan, cover with water and
simmer for 30 minutes.
In another small pan melt the butter. Add the flour and mix to a
smooth paste, then slowly add the milk, constantly stirring until you have
a smooth sauce (if the sauce is too thick add some of the cooking liquid from
the chicken). Remove from the heat.
Add the peas to the chicken and then drain, reserving the excess
liquid for future cooking.
Add the cooked chicken to the sauce, and
mix well, then spoon into a small oven-proof dish.
Slice the cooked potato
and arrange on top of the chicken mixture. Brush the potato slices with a little olive oil and bake in a medium
oven for 10 minutes.
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