About this recipe: This is a very tasty chicken and vegetable pie which the family love and my kids who don't like vegetables very much will always eat this quite happily and often go back for another one. I batch bake these now along with everything else so for months now I have not bought anything from the freezer section. I always make my own food for the freezer. Tastes a lot better and you know everything that goes into it.
If your bechamel sauce goes lumpy but tastes okay, then try sieving it to ensure no lumps added to chicken mixture.
I batch bake these now and put them in individual deep pie dishes (bought from local supermarkets) and freeze them. I usually double the mixture so there are pies for eating that day and pies for the freezer. It saves time and money.
This was great! Living in El Salvador I could not get all the ingredients. Replaced cream + water with milk (so 400ml altogether), didn't have paprika, used fresh ginger, and whiskey instead of sherry....apart from that it was the same! Did it as a pie last week, then as a saucy dish thing with noodles (or rice or potatoes) this week. Children and me love it. Wife is vegetarian so just leave out meat for her and add extra veg (and spices), goes down well. It's been great for my confidence, as it is another dish I can add (and modify) in my small repitoire. - 02 Sep 2013