Whipping up homemade cheese sauce has never been easier – this yummy version of the classic chicken pie is chocka with de-luscious sour cream, parmesan and nutty egmont cheese. Lovingly created by Annabel Langbein.
What you need
400g chicken stir-fry or thinly sliced chicken thighs
2 cups each frozen peas and corn (or mixed frozen vegetables)
1 tsp dried thyme or rosemary
1 tsp salt
Ground black pepper, to taste
1 cup panko crumbs or coarse crisp breadcrumbs
2 Tbsp grated Mainland Egmont cheese or Perfect Italiano Parmesan Cheese
Instant Cheese Sauce
1/2 cup Anchor Blue milk
3 Tbsp cornflour
250g Anchor Original Sour Cream
2 Tbsp grated Perfect Italiano Parmesan Cheese
1 cup grated Mainland Egmont Cheese
A large pinch of nutmeg
1 tsp salt
Ground black pepper
Here's how it's done
Pre-heat oven to 180°C.
To make the Instant Cheese Sauce combine milk and cornflour in a small pot and stir to dissolve. Add sour cream, both cheeses, nutmeg, salt and pepper. Cook over medium heat, stirring, until it comes to a simmer and is lightly thickened.
To make the pie, mix together chicken, cheese sauce, vegetables, herbs, salt and pepper in a two litre capacity oven dish.
Combine crumbs and cheese and sprinkle over the pie. Bake until bubbling and golden (40 minutes).
My Instant Cheese Sauce is also fabulous used instead of your usual cheese sauce in cauliflower cheese, macaroni cheese or lasagna.