Chicken Potato Pie
Think a cottage pie ... but replace the beef with a creamy mix of chicken and vegetables and you have this tasty ONE POT MEAL! A hit with the whole family!
Ingredients
Filling
- 700g chicken thigh fillets
- 500g mixed diced frozen vegetables (or fresh if you prefer)
- 1 medium onion, diced
- 1 Tbsp fresh thyme leaves
- 1 Tbsp fresh rosemary leaves
- 1 heaped Tbsp of powdered chicken stock
- 1 tsp cracked black pepper
- 1/2 tsp salt
- 1 Tbsp minced garlic
- 1 Tbsp of mustard
- 150ml of cooking cream (a type of pouring cream that resists splitting during cooking)
Topping
- 5 large potatoes
- 2 Tbsp butter
- Milk to mash
- 2/3 cup grated tasty cheese
Instructions
- Place all filling ingredients into slow cooker except cream
- I left thigh fillets whole to begin with
- No water is needed to be added to filling ingredients, it will make it's own liquid
- Cook on low for 4hrs
- Remove chicken, shred, then return to pot
- Stir through 150ml of cooking cream and continue cooking on low while you prepare potato topping
- Peal, cut and boil potatoes on stove top until tender
- Mash with butter and milk to desired smooth consistency
- Top the chicken and veg filling with mashed potato and smooth
- Scatter with grated cheese and then cook for a further 30mins on high to melt cheese
- Serve as a great one pot meal or with steamed greens if you choose
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