Monday -> Tuesday's new dish - Chicken Pie w/Cheesy Mash Topping

Well Happy Friday to you!! This week started off so well...it's been a mish mash of cooking and going out. At least when we went out Monday, it was for a GREAT cause. One of the local restaurants has a "Stony Creek Night" once a month and 20% of your bill is donated to our elementary school!! :D It's wonderful! This past Monday was the last one of the school year so we decided to go ahead and support our school (since it's in desperate need thanks to the huge budget cuts). I had made dinner and it was chillin' in the fridge waiting to be devoured later when I realized that it was the last "Angie's night". I mentioned it as an option and we decided that dinner would keep in the fridge until tomorrow. And I had been so proud of myself for getting it done and ready long before dinner time for the 1st time in a while...eh well... ;)
So, Tuesday, we got to try "Chicken Pie w/Cheesy Mash Topping". I'm pretty sure I've called it every variation of those words except that exact one. I just can't seem to get the name right. Good thing is, I got the recipe right, so the rest is just a technicality really... ;)
This one went over pretty well. Nick liked it so much that he made sure to prep a bowl for lunch the next day. :) I had it when I got home late from karate and thought it was ok. Pretty bland, but certainly not bad and nothing that couldn't be changed the next go round. Dominic's response was "it was ok". LOL And I'm "ok" with that. :)
So here it is-

RECIPE FOR CHICKEN PIE WITH CHEESY MASH TOPPING
Serves: 4-5
Ingredients:
3 chicken breasts
1 carrot roughly chopped
1 celery, roughly chopped
½ white onion finely chopped
Seasonings:
2 tbsp butter
2 tbsp plain flour
2 tsp lemon juice
1½ tbsp white wine vinegar
1¼ cup milk
½ cup chicken stock
1 tbsp parsley, chopped (I used dried parsley)
55-60g Cheddar cheese, grated (I just added until it looked good)
Salt and fresh ground black pepper
For the topping:
3 Russet potatoes peeled and chopped into large pieces (I used several med potatoes)
3 tbsp milk (I used quite a bit more)
Methods:
1.Poach the chicken with either one of the following methods:
-> Preheat the oven to 350°. Put the chicken into an oven-proof dish, season and cover with boiling water. Cover the dish with foil and poach the chicken in the oven for 25 minutes or until just cooked. (original)
-> Wash, rinse and pat dry the chicken. In a medium pot, add the chicken and fill with water or broth 1 inch above the chicken. Add 1 teaspoon of kosher or sea salt to the water. Bring the pot to a boil and immediately turn the heat to low. Simmer for 2 minutes. Remove the pot from the heat and cover. Let it sit for 20 minutes. Save the poaching liquid for cooking later.
2.Melt butter in a saucepan. Add the onion, celery and carrot and cook for about 7-10 minutes until just softened.
3.Add the vinegar and cook until it has evaporated, then add the flour and cook for a further minute.
4.Add the lemon juice, then gradually add the milk and stock, stirring all the time until the sauce is thick and simmering.
5.Add ½ of the cheese and the parsley, then season well.
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.
7.Cook the potatoes in boiling salted water until tender. Drain and mash with the milk, then spoon over the top of the chicken mixture and sprinkle with the remaining cheese.
8.Bake in a preheated oven at 350° for 30 minutes until golden brown on the top and hot in the middle.

This one will be made again. It was easy and definitely 'kept' well.
Enjoy!
Mo