Nadia's jacket potato pies
The turn in the weather is prompting us to have our own little Pie Week on Lorraine as thoughts turn to comfort food!
But all the pies this week have a bit of a twist, and today, Nadia's doing a jacket potato pie. You'll be amazed at how she transforms the humble baked spud into a fun and filling family meal!
Serves: 4-6
Ingredients
4-6 large jackets potsOil, for frying300g chicken breast or thigh, cubed1 small onion, diced200g chestnut mushrooms, thinly sliced2 tbsp butter, plus extra for mashing1 heaped tbsp flour300ml chicken stock3 tbsp double cream1 tsp Dijon mustard1 tbsp chopped flat leaf parsleySalt and ground black pepper to season
Method
Heat the oven to 200c/gas 6
Wash the potatoes and while still wet roll in sea salt. Place on a baking sheet and bake the potatoes until crisp and cooked through, approximately 1 hour.
For the sauce, heat the oil in a medium-sized non stick frying pan, and fry the chicken in batches if necessary until golden brown on all sides, and cooked through about 3-4 minutes. Remove with a slotted spoon and set aside.
Add the onion to the pan and cook for a further 2 minutes until softened. Stir in the mushrooms and cook until browned.
Stir in the butter and allow to melt. Sprinkle over the flour and cook stirring continually for a few minutes. Increase the heat and gradually add the stock until the sauce thickens.
Stir in the cream, mustard and parsley. Return the chicken to the pan, season with salt and pepper. Cover and heat over a low heat until just coming to the boil.
Remove the potatoes from the oven. Slice roughly a third of the way through each potato (be careful as they will be piping hot). Carefully scoop out the filling and spoon into a bowl.
Mash the potato flesh with a knob of butter and season well. Then divide the reserved chicken mixture between the skins and top with the mash.
Fork the top and pop under the grill until golden brown. Serve with vegetables of your choice.