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Methods:
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1.Poach the chicken with either one of the following methods: Preheat the oven to 180 degrees C. Put the chicken into an oven-proof dish, season and cover with boiling water.
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Cover the dish with foil and poach the chicken in the oven for 25 minutes or until just cooked.
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(original) Wash, rinse and pat dry the chicken.
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In a medium pot, add the chicken and fill with water or broth 1 inch above the chicken.
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Add 1 teaspoon of kosher or sea salt to the water.
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Bring the pot to a boil and immediately turn the heat to low.
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Simmer for 2 minutes.
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Remove the pot from the heat and cover.
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Let it sit for 20 minutes.
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Save the poaching liquid for cooking later.
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2.Melt butter in a saucepan.
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Add the onion, celery and carrots and cook for about 7-10 minutes until just softened.
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3.Add the vinegar and cook until it has evaporated, then add the flour and cook for a further minute.
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4.Add the lemon juice, then gradually add the milk and stock, stirring all the time until the sauce is thick and simmering.
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5.Add 1/2 of the cheese and the parsley, then season with salt & pepper to taste.
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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.
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7.Cook the potatoes in boiling salted water until tender.
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Drain and mash with the remaining 3 Tablespoons of milk, then spoon over the top of the chicken mixture and sprinkle with the remaining cheese.
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8.
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Bake in a preheated oven at 180 C for 30 minutes until golden brown on the top and hot in the middle.
