Chicken Pie
Last night, we had chicken pot pie. In winter, sometimes I just crave stodgy, hot, home-cooked food just like this. It was an amalgamation between a shepherds pie only with chicken pie filling on the bottom topped with pumpkin mash AND thinly sliced potatoes on the top. Holy yum. In these financially challenged times, this meal is a belly busting breakdancing budget breaker. Not to mention having at least 5 different kinds of vegetables!
The recipe (aha!) goes something like this:
Fry up some leek, onion and 2 rashers of bacon in a hot pan. Boil some pumpkin in a different pot of boiling water.Remove leek mixture into pie dish.
Brown 5 chopped chicken thighs. Add leek mixture back to pan. Saute with a bottle of lager (any kind will do). Now add a whole pack of mixed frozen veggies (ours had carrot, broccoli, peas and corn). Add liquid(water or more lager) if it seems too dry. Add 2 tablespoons of light cream cheese to thicken plus 2 teaspoons of cornflour. Mix until its gravylike.
Simmer for about 10 minutes while you mash the pumpkin up. I used fat free yoghurt as a thickener. (The mash is optional, I didn’t have enough of it so it melted into the chicken casserole part a bit)
Assembly time! Pour mixture into deep pie dish. Spread with pumpkin mash. Chuck some grated light cheese on top and then lay down thin slices of raw potato on the top all pretty like. Shake more cheese on top. Bake for about 30 minutes. Importantly, after taking it out of the oven, let it sit for about 5 minutes.
Serve with a side of greens - my favourite at the moment, saute some finely chopped silverbeet and lettuce with good olive oil and a squeeze of lemon. This is good for about 6-8 serves depending on your serving sizes. No photos because sometimes people, its okay not to take a photo of your food. Just sometimes.
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