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
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)