This chicken pot pie recipe takes a little time to prepare, but you won't regret of the outcome and is well worth and is one of the popular hearty comfort food on a cold winter season. Even though we do not have four seasons over here, but I kind of appreciate all these seasonals food.
Mashed potato is always our all time favorite, love the after effects, after it will bake together with the chicken and vegetables mixtures. The crispy layer of the cheese on top has made it tastier. This warm and nourishing recipe is suitable for everyone at home.
400gm chicken meat, cut into bite sizes
2 sprig of celery, diced
1 medium size of carrot, diced
1 onion, diced
10 button mushrooms, halved
2 tbsp olive oil
Some salt and pepper to taste
Combine:
2 tsp cornflour
1 cup chicken stock
Mashed Potato
4 medium size potato
2 tbsp butter
125ml hot milk
Some salt and pepper to taste
200g shredded cheddar cheese
The above ingredients serves 4.
Instructions
1. Clean potatoes under running water. Place them in a pot, cover with water and boil until tender.
2. Peel, mash and add butter and hot milk, season with salt and pepper to your desire taste.
3. Preheat oven to 200 degree Celsius.
4. Heat-up oil in a pan over medium heat. Saute onion, carrot and celery until translucent.
5. Turn up heat and add in chicken cubes, cook until well browned. Add button mushrooms and cook for another 2 to 3 minutes.
6. Stir in the chicken stock mixtures and bring to boil. Lower heat and let it simmer for about 20 minutes. Once done, turn off heat.
7. Prepared 4 heatproof bowls or ramekins. Fill-in all bowls equally with the chicken and vegetable fillings.
8. Cover top with hot mashed potato. Sprinkle shredded cheese on top.
9. Bake at 200 degree Celsius for 20 - 30 minutes or until tops are golden brown. Serve hot.
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