Chicken Pie with Cheesy Mash Topping

• 3/4 pounds, 1-78 ounces, weight Chicken Breasts
• 1 ounces, weight Butter
• 2- 1/2 ounces, weight White Onion, Finely Chopped
• 2-18 ounces, weight Celery, Roughly Chopped
• 4-58 ounces, weight Carrot, Roughly Chopped
• 1- 1/2 Tablespoon White Wine Vinegar
• 2 Tablespoons Plain Flour
• 2 teaspoons Lemon Juice
• 1- 1/4 cup Milk
• 1/2 cups Chicken Stock
• 2-18 ounces, weight Cheddar Cheese, Grated, Divided Use
• 1 Tablespoon Parsley, Chopped (I Used Dried Parsley)
• 1 pound, 4-18 ounces, weight Russet Potatoes , Peeled And Chopped Into Large Pieces
• 3 Tablespoons Milk
• 1 pinch Salt
• 1 pinch Freshly Ground Black Pepper

1. Methods:
2. 1.Poach the chicken with either one of the following methods: Preheat the oven to 180 degrees C. Put the chicken into an oven-proof dish, season and cover with boiling water.
3. Cover the dish with foil and poach the chicken in the oven for 25 minutes or until just cooked.
4. (original) Wash, rinse and pat dry the chicken.
5. In a medium pot, add the chicken and fill with water or broth 1 inch above the chicken.
6. Add 1 teaspoon of kosher or sea salt to the water.
7. Bring the pot to a boil and immediately turn the heat to low.
8. Simmer for 2 minutes.
9. Remove the pot from the heat and cover.
10. Let it sit for 20 minutes.
11. Save the poaching liquid for cooking later.
12. 2.Melt butter in a saucepan.
13. Add the onion, celery and carrots and cook for about 7-10 minutes until just softened.
14. 3.Add the vinegar and cook until it has evaporated, then add the flour and cook for a further minute.
15. 4.Add the lemon juice, then gradually add the milk and stock, stirring all the time until the sauce is thick and simmering.
16. 5.Add 1/2 of the cheese and the parsley, then season with salt & pepper to taste.
17. 6.Chop the poached chicken into small cubes and stir into the mixture, then pour it all into a 2-pint oven-proof dish or divide the portions between 4-5 ramekins.
18. 7.Cook the potatoes in boiling salted water until tender.
19. Drain and mash with the remaining 3 Tablespoons of milk, then spoon over the top of the chicken mixture and sprinkle with the remaining cheese.
20. 8.
21. Bake in a preheated oven at 180 C for 30 minutes until golden brown on the top and hot in the middle.

chicken breasts, butter, weight white onion, weight celery, weight carrot, white wine vinegar, flour, lemon juice, milk, chicken, cheddar cheese, parsley, potatoes, milk, salt, freshly ground black pepper

Taken from tastykitchen.com/recipes/main-courses/chicken-pie-with-cheesy-mash-topping/ (may not work)