Ingredients

6 chicken thighs, skinned, boned and cubed

1 onion, sliced

1 tbsp vegetable oil

150ml chicken stock

325g sweetcorn, drained

6 tbsp creme fraiche

handful parsley, chopped

750g potatoes, cut into chunks

Method

Heat oven to 180C/160C fan/gas 4.

Fry the onion and chicken in the oil for 5-10 mins until the onion is soft and the chicken golden.

Pour over the stock, bring to the boil, then simmer for 20 mins until the chicken is cooked.

Stir in the corn, then 3 tbsp creme fraiche and the herbs.

Meanwhile, boil potatoes until soft.

Drain and mash with remaining creme fraiche.

Spoon the chicken mix into four pie dishes and top with mash.

Place on a baking tray, then grill until potato is golden.

Cooks Comments and Tips

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