Feed four for less than €10 with Maggie Molloy’s chicken pot pie

All of my favourite recipes are a combination of techniques I’ve gleaned from random cookbooks, and this one is no different. Part broccoli bake (without the broccoli), part cottage pie (without the beef). It’s light enough to eat on a summer’s evening and hearty enough to warm the cockles on a cold November night.

It’s my go-to welcome-home meal when I’ve been away filming for Cheap Irish Homes. Every time without fail it’s the dinner I choose when I’ve been off on the road. It’s made completely from scratch with no jars and no processed packets. And believe me, you can taste that in every mouthful.

Make more than you think you’ll need, leftovers of this pie are a big hit the next day. Just pop it on a pan and mix gently to make a lovely warm lunch. If you’re not a big fan of potatoes, this filling also goes really well with rice, pasta or inside a crispy vol au vent.

Recipe: Maggie Molloy’s chicken pot pie