KFB Foodie Talk: How to make Potato Chicken Pie


For our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature – is basically for ladies and ‘guys’ that are interested in learning how to cook better ;). 
have however got a guest for today’s food lesson. 
 This absolutely scrumptious Potato Chicken Pie was baked by Jolomi Gagar.

According to food blogger Matse,  “Jolomi is a wonder in the
kitchen. In short, I love paying Jolomi visits, there is always
something special in her home. This time, she paid me a visit armed with
bags of groceries…ohhhh you should have seen the smile on my lips. I
knew it was going to be a weekend of taste bud delights. Jolomi is the
kind of babe you want around you all the time, positive, intelligent,
multi-talented, makes great conversations and of course, cooks goooood
foooood! I decided to document her recipe for your eating pleasure. “


Do enjoy her amazing Potato Chicken Pie recipe.

Peel, cube and cook Irish potatoes in water until it is done.

Get the vegetables ready by scraping carrots, de-seeding peppers etc.

Then chop them into bits. Cut the mushrooms into halves…they shrink while cooking.

Cook your chicken (preferably chicken breast) by browning in a hot oil
for about 4 mins on each side, with a little salt sprinkled on.

Leave to rest for about 15 mins, then shred with your fingers.

Prepare filling by making a roux. Melt butter in a pan (careful not to
let it burn). Add flour and stir thoroughly until the flour is cooked.
Add the chicken stock a little at a time, stirring to get rid of lumps.
If you add too much at once, you’ll get lumps and we don’t want that.
Add your cream cheese or double cream and mix thoroughly. When the
sauce is nice and thick (easily coats the back of the spoon), take it
off the heat.

In a separate pan, stirfry in the sesame seed oil, the onions, peppers
and celery for 3 mins. Add the garlic (we add the garlic later so it
doesn’t burn- curshed garlic burns easily). Then add your mushrooms
last, we want them slightly firm.

Add your veggies and chicken to the roux and stir. Always taste before adding salt (if needed), most stocks tend to be salty.

Pour in a casserole or pie dish, stopping at least 1 inch from the top to leave room for the topping.

Working fast to make sure it doesn’t get cold, mash the potatoes; you
can make it smooth or leave some lumps in for added texture. While
mashing add the butter, you can add a little milk if mixture looks
crumbly, don’t add too much or it will be too wet. Stir in about 1/3 of
the grated cheese and maybe some chopped parsley for colour.

Gently spread on the filling by adding one heaped spoon at a time, till the whole surface is covered. Then level with a fork.

Sprinkle the remaining cheese evenly on top.

Bake in a hot oven (180 degrees) for 20 mins. Brown the top slightly with the grill if necessary.

Serve with some salad greens and a nice honey mustard vinaigrette if you wish.
Potato Chicken Pie


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