Jump to main content
Peashoots logo

Chicken & Pea Shoot Farmhouse Pie


  • 1 Onion, chopped 18p
  • 1 Garlic Clove, chopped 8p
  • 300 – 400g Chicken Breast, diced 163p
  • 1tbsp Vegetable Oil 15p
  • 1 Courgette, diced 2cm chunks 33p
  • 4 medium potatoes 72p
  • 50g Butter  17p
  • 40g Plain flour 3p
  • 620ml Milk 53p
  • 50g Pea Shoots, finely chopped 100p
  • Salt and Pepper

Total cost:                  £4.82

Pre-heat your oven to 200C

Fry the onion and garlic in the vegetable oil for 2 minutes then add the diced chicken. Cook for 3 – 4 minutes until browning, then add the courgette.

Continue to cook on a medium heat for 5 minutes.

To make a quick white sauce, melt 25g butter in a saucepan over a medium heat.  Take the pan off the heat and stir in the plain flour.  Gradually add 570ml milk to the flour mixture and combine thoroughly with a whisk as you add the milk.  Heat through until the sauce thickens, keep whisking to prevent lumps forming.  Season with salt and pepper then add 25g of the chopped pea shoots.
Combine the white sauce and chicken mixture in a large square/rectangular baking dish.

Mashed Potato Topping

Boil 4 medium potatoes that have been peeled and cubed.  Mash thoroughly then add 25g butter, 50ml milk and 25g chopped pea shoots.  Spoon over the chicken and white sauce mixture then bake for about 20 minutes.

Serve with steamed carrot and swede.

Chicken & Pea Shoot Farmhouse Pie