Chicken Pot Pie

November 16, 2016

Another recipe located by my mum and ideally suited to gluten-free cooking.   Both our kids really enjoy this!

To serve 4 people:

  • Prep: 15 mins
  • Cook: 30 mins

Directions

1Heat a little cooking oil in a frying pan and cook the chicken for a few moments until lightly browned. Remove this from the pan

2Add onion and bacon to the pan and fry for a few minutes until cooked through.

3Return the chicken to the pan and add stock and sherry. Simmer for a few minutes over low heat, then thicken with the cornflour and water mix. If the resulting mix is not adequately thickened, add a little more cornflour in water.

4Transfer the mix to a shallow oven-proof casserole or baking dish and top with mashed potatoes. If desired, sprinkle the top with a little grated cheese. Brown in a hot oven (about 210C on fan bake) until the mashed potato topping is browned to your satisfaction (usually about 30 minutes)

Ingredients

4 chicken breasts, cut up finely (or maybe even minced if you prefer)

1 small onion, finely chopped

4 rashers of bacon, chopped

1 cup of chicken stock or water

2 Tbsp cooking sherry

1 Tbsp cornflour dissolved in a little water

Mashed potatoes (about 500 – 700g potatoes, cooked and mashed with butter or oil)

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2017-11-17T12:56:33+00:00 0 Comments

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