Chicken Pot Pie is a great comforting dinner. Fabulous way to use leftover mashed potato, and also to fit in massive amounts of veggies. I always thought this was a weekend recipe but we made this on a busy week night without much fuss…. hence the Unfussy name!
Ingredients:
4-6 medium sized potatoes
2 cups shredded cooked chicken (I used leftover roast chicken)
3-4 cups chopped vegetables
(I used 2 small bunches broccolini, 4 small carrots, half a cup of canned peas and corn, a cup of shredded wombok)
1/2 onion (chopped), 4-6 cloves garlic (chopped)
4 Tsp butter (for this I used Pepe Saya cultured butter)
2 Tbsp milk (optional)
2 Tbsp potato flour
1 cup chicken broth or water
salt and pepper to taste
Pre-heat oven to 180 degrees C. Wash, dice and steam potatoes for approx 10 minutes. (No need to peel). In the mean time, shred the chicken and chop the vegetables. Once potatoes are done, mash and add 2 Tbsp butter, salt and pepper to taste. Melt remaining butter and stirfry onion and garlic. Add vegetables and chicken, salt and pepper. Add chicken broth and bring to a simmer. Sprinkle potato flour and mix through until mixture thickens. Add more potato flour if needed. Transfer the vegetable and chicken mix to a baking dish. Spread the mashed potato on top and pop into the oven for 20-25 minutes.
If you have leftover mashed potato (lots of it), this dish is even quicker to make and can be left alone while you try and relax for 20-25 minutes before dinner. This is going to be one of our staples now, busy weeknight or not. 
Loved this post? Ditch the nutrition confusion with your FREE "Grocery Shopping Makeover Guide". Bonus: You get my Healthy Shopping Lists with the exact brands I recommend for both Woolworths and Coles!
[…] Unfussy Chicken Pot Pie […]