The nights have started getting shorter again. Although it’s only August/September I really fancied comfort food. That’s what I love about winter the warming foods we all get to enjoy. Plus my son will be back to school soon so of course I’m in need of freezable homecooked meals. When I make a pie like this one I normally always make a cottage pie. The chicken made a delicious change and hopefully it will be keep us warm this winter.
What meals will you be eating this winter? Let me know in the comments below and please don’t forget to like, comment and subscribe.
Equipment
- Baking tray
- Sharp knife
- Chopping board
- Large saucepan
- Large mixing bowl
- Potato masher
- Pirex dish
- Slotted spoon
- Spoon to spread the mash
Ingredients
- Chicken breast x 500g
- Onion x 1
- Carrot x 1
- Courgette x 1
- Fresh thyme x 1 small handful
- Chicken stock x 500mls
- Tamari x 2 tbsp
- Potatoes x 800 – 1 kg
- Salt and pepper to taste
- Olive oil x 2 – 4 tbsp
- Butter x 4 tbsps
- Preheat the oven to 200°C or gas mark 4.
- Wash and pierce the potatoes with a sharp knife.
- If you can, add in the potatoes around the sides, but if not put into another baking tray underneath.
- Put the baking tray into the oven for around 1 hour or until the skins are crispy.
- Once cooked, remove the potatoes and set aside until cool enough to touch.
- You can put a knife in to test whether the potatoes are soft enough.
- If the potatoes are not soft, put back in until the are soft enough.
- Peel, slice and dice the onion.
- Then peel the carrots and courgettes.
- Next slice and dice them.
- Cut the chicken breasts into 1 inch pieces and set these ingredients aside.
- By now the potatoes should be cooked so remove them from the oven and set side.
- Put the large saucepan onto a high heat and add oil to the base of the pan.
- When the pan is hot, add in the onion and fry until soft and see through.
- Now add in the carrots and courgettes to the saucepan.
- It should take around 5 minutes or so before this starts to happen.
- Add in the chicken and fry until it starts to turn white in the pan.
- Again this should take a good five minutes before it starts to happen.
- You may need to turn the heat down if the food starts to stick to the bottom of the pan.
- If this does happen, add a little bit of water from the kettle and it should help to loosen the stuck food.
- Pour over the chicken stock and bring everything to the boil.
- Then turn down the heat and leave to simmer.
- Cut the potatoes open and scoop out the insides.
- Put the potato into the bowl and add in the olive oil and butter.
- Mash the potatoes and if necessary add a little milk.
- Just add the milk a little at time until you have a consistency you will enjoy eating.
- When the potato is mashed, set it aside.
- Now turn the heat off on the hob and remove the pie filling.
- Spoon the filling into the baking dish using the slotted spoon.
- Leave behind the excess stock to use as gravy.
- Next spread the potato as evenly as possible over the pie
- Put the shepherd’s pie back into the oven for about 20 – 25 minutes or until the potato is golden brown.
- Once the chicken pot pie is golden brown remove from the oven and serve with a vegetable of your choice.
- Then enjoy.
Chicken Pot Pie was a yummy meal. It was easy to prepare and cook. Plus the plates were cleaned and ready to put back into the cupboard. Hee, hee! It’s a great meal to make in advance and store in the freezer. Plus it made tasty leftovers the next day too. However you decide to eat this delicious meal, as always, please enjoy. Thank you xxx
Googies Kitchen Life 