This dish was inspired by the famous Chicken Pie from The Coffee Club cafe, which I absolutely love! I made this once many years ago and wrote it down into my recipe notebook. I was reading my notebook, looking for inspirations for dinner when I came across this. So I improved on my previous recipe and am happy to say it is now more yummy and nutritious than before!
To make 2 giant pies,
Filling:
1 stalk of celery, chopped finely
1 onion, chopped finely
1 stick of carrots (half minced, half diced)
1 clove of garlic, either grated or chopped finely
1 de-boned chicken thigh, diced
chicken stock
1 small pinch of Thyme, Rosemary and 1 Bay leaf
a small knob of butter
2 tablespoons of flour
Pie covering on top:
Store bought mixed cheese
Potatoes, carrots and pumpkin
For the filling:
1. cook celery, onion, minced carrots and garlic in low heat with a small pinch of salt. The aim is to soften the vegetables, which would remove the yucky celery taste that many people hate, including me, and give the dish this lovely flavour.
2. Add in the chicken pieces, carrots, spices and cover the meat with chicken stock. Simmer for 5-10mins.
3. In a separate pan, melt butter and add flour onto melted butter. Stir till the mixture is dough-like. Add the watery juices from the chicken to make a thick gravy. (If too dry, add warm water) Mix into the chicken and vegetables, season to taste and you have your filling!
For the top:
The original was just instant mashed potatoes, but I wanted to make it more nutritious, so I boiled potatoes, carrots and pumpkin for 15-20mins, until it's soft. Then I mash them all up, added some butter, salt and pepper it's done!
To finish, dish the chicken gravy into oven proof dishes, spread the mashed vegetables on top, and just before serving, sprinkle cheese generously on top and bake the pies in a 200°C for 10mins, or until the cheese is golden brown and bubbly!
World best...
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