This is a great meal to cook if you are taking dinner to someone. It stays hot FOREVER and is super yummy. Great comfort food ... which people are usually needing when you are taking them dinner !!
Whatcha need :
500g or 1 lb chicken breast
garlic
3 and 1/2 cups water
4 chicken stock cubes ( boullion )
5 medium sized potatoes
2 cups milk
1/3 cup flour
salt and pepper
2 cups shredded cheese of your choice ( I used a mix of mozzarella and "tasty"... I'm not sure what tasty cheese is called outside of Australia ... it's a white cheddar )
Pastry. You could use shortcrust but I use puff !!
If I have them on hand, I will also add carrots and sometimes broccoli and often times mushrooms.
Whatcha do :
Preheat oven.
Cut chicken into bite sized pieces and brown with garlic, til cooked through.
In the meantime, peal the potatoes and chop into small cubes ... do the other veggies too if you are using. Place potatoes in a large pot with water and stock cubes. Bring to a boil, cooking til potatoes are tender. I usually chuck the carrots in for the last 5/10 minutes just to soften a bit. Broccoli and mushrooms don't need it ...
Mix milk and flour. Add slowly to boiling water. Let thicken. ( don't let it burn .... keep stirring ! ) Add chicken, other veggies, salt and pepper and cheese. Stir until cheese is melted and contents are well combined.
Line casserole dish with pastry. I use a 13X9 or sometimes a big round deep casserole dish.
Dump mixture in pot into casserole dish. Cover with pastry. I usually make a nice think crust border around the top ... and maybe a few pretty things with the extra pastry bits on top ... With a sharp knife, cut slits into crust to allow steam to exit.
Bake 350F or 180C for 30 minutes of til crust is nicely browned.
This will be quite runny when you first cut into it. We find it is best to pull it out of the oven, and cut it open, well before you want to serve it. Even like 1/2 an hour before !!
Whatcha need :
500g or 1 lb chicken breast
garlic
3 and 1/2 cups water
4 chicken stock cubes ( boullion )
5 medium sized potatoes
2 cups milk
1/3 cup flour
salt and pepper
2 cups shredded cheese of your choice ( I used a mix of mozzarella and "tasty"... I'm not sure what tasty cheese is called outside of Australia ... it's a white cheddar )
Pastry. You could use shortcrust but I use puff !!
If I have them on hand, I will also add carrots and sometimes broccoli and often times mushrooms.
Whatcha do :
Preheat oven.
Cut chicken into bite sized pieces and brown with garlic, til cooked through.
In the meantime, peal the potatoes and chop into small cubes ... do the other veggies too if you are using. Place potatoes in a large pot with water and stock cubes. Bring to a boil, cooking til potatoes are tender. I usually chuck the carrots in for the last 5/10 minutes just to soften a bit. Broccoli and mushrooms don't need it ...
Mix milk and flour. Add slowly to boiling water. Let thicken. ( don't let it burn .... keep stirring ! ) Add chicken, other veggies, salt and pepper and cheese. Stir until cheese is melted and contents are well combined.
Line casserole dish with pastry. I use a 13X9 or sometimes a big round deep casserole dish.
Dump mixture in pot into casserole dish. Cover with pastry. I usually make a nice think crust border around the top ... and maybe a few pretty things with the extra pastry bits on top ... With a sharp knife, cut slits into crust to allow steam to exit.
Bake 350F or 180C for 30 minutes of til crust is nicely browned.
This will be quite runny when you first cut into it. We find it is best to pull it out of the oven, and cut it open, well before you want to serve it. Even like 1/2 an hour before !!
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