Chicken and Potato Pie
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Yields:
-
1 pie
- Serves:
- 4-6
ingredients
- 500 g whole chickens
- 1 medium onion, finely chopped
- 1 large potato, diced into 1/2cm cubes (for filling)
- 2 large carrots, diced into 1/2cm cubes
- 236.59 ml peas
- 118.29 ml beans
- 118.29 ml corn kernel
- 1000.0 ml water
- 3 large potatoes (for top)
- 3 large potatoes (for 'crust')
- 29.58 ml cornflour
directions
- Pre-heat over to around 150degrees CELSIUS.
- Put water into a large pot.
- Add chicken (complete carcase - bones and all - remove stuffing if stuffed).
- Add any additional herbs as desired (pepper, basil, bay leaves are nice).
- Boil for around 45 minutes - until around 200mL is left in pot.
- Remove from heat and allow to cool.
- Once cool, strip meat from bones. Discard the bones, cartilage and skin.
- Place meat, carrots, onions, corn and diced potatoes into pot and boil for around 10 minutes.
- Add peas and beans and cook for a further 5 minutes.
- Reduce heat.
- Mix one tablespoon of corn flour with about 50mL of water.
- Pour into pot and stir. Mixture should thicken. If it doesn't, add a bit more cornflour and water.
- Remove from heat and allow to cool.
- To make mashed potato: In another pot, boil potatoes until soft.
- Once soft, drain and mash with some milk and a little butter until smooth.
- To make crust: Finely (1/4cm thick) slice the potatoes and lay in bottom of pie tray. Do the same with the edges. This can be as thick as you wish.
- Once the filling has cooled, spoon into the pie dish. This should be quite thick now.
- Using a spoon, cover the filling with mashed potatoes to the edge. Rough the top with a fork, then sprinkle with grated parmesan cheese (if desired).
- Cook for around 40 minutes. The crush should go crunch and a golden brown.
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RECIPE SUBMITTED BY
I love to cook and love to eat. I'm a computer programmer, but have often wished I'd been a chef.
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